Shrimp Fritters with Spicy Moroccan Dipping Sauce

Shrimp Fritters with Spicy Moroccan Dipping Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons minced shallots
  • 12 large shrimp, peeled and deveined (about 1/2 pound)
  • ¾ cup fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh mint
  • 1 ½ teaspoons minced peeled fresh ginger
  • 1 tablespoon chopped fresh cilantro
  • ¼ teaspoon cornstarch
  • + 16 more ingredients
    • 1 teaspoon Moroccan Spice Blend
    • Dipping Sauce:
    • 2 teaspoons olive oil, divided
    • 4 teaspoons all-purpose flour
    • ½ cup panko (Japanese) breadcrumbs
    • 1 large egg
    • 1 teaspoon water
    • 2 tablespoons low-sodium soy sauce
    • 1 tablespoon rice vinegar
    • 24 gyoza skins
    • Fritters:
    • 1 tablespoon water
    • 1 cup thinly sliced leek (about 1 large)
    • Cooking spray
    • ½ cup red wine
    • ½ teaspoon olive oil

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek to pan; cook 4 minutes or until slightly tender. Add ginger; sauté 1 minute. Remove leek mixture from pan; set aside. Wipe pan dry with a paper towel. Combine cilantro and mint in a small bowl. Cut each shr...

View full recipe at My Recipes

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