After an exclusive interview with ADW’s Catherine Witherspoon MasterChef contestants Eddie Jackson, of Americus, Ga., and Jessie Lysiak, of Social Circle, Ga., each shared an original recipe with Atlanta Daily World readers.
Check out EJ Delight from Eddie and Spicy Shrimp Rounds from Jessie.
EJ Delight, Eddie Jackson
1pound p&d shrimp
1/2 c of mayo
1/4 c of thai sweet chili
1/2 c milk
2scallions finely chopped
Salt and pepper
Zest of 1lemon
Oil for frying( any oil except olive oil)
Preheat oil to medium high or 350-375 d
Mix together egg & milk season w/salt and pepper set aside
Mix together chili sauce and mayo and set aside
Lightly season peeled and deveined shrimp with s&p
Dip shrimp in egg and milk mix
Toss seasoned shrimp with panko and fry oil until golden brown
Onced cooked immediately place shrimp in bowl and toss with chili and mayo sauce. Sprinkle with chopped scallions and lemon zest.
Can be served as an appetizer or main course. I prefer in lettuce wraps, warm tortillas or aside coconut rice.
Spicy Shrimp Rounds, Jessie Lysiak
1 pound shrimp boiled, peeled, deveined, and chopped
Handful of chopped cilantro
Salt and pepper to taste
Mayonnaise- enough to coat all the ingredients but still able to hold a shape , 1/2cp
Siracha- this is spicy so use sparingly! You can find this in the Asian section. Green nozzle,red bottle
Peel a cucumber and slice into 1/4″ rounds- this will be your base
Top the cucumber rounds with about 1 tablespoon of the spicy shrimp mixture, dot the top of the shrimp mix with sriracha and a small cilantro leaf.