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Chef Amy’s Kitchen - Lowfat Buffalo Shrimp 

 

Makes 4 Appetizer Servings

Recipe By Chef Amy Jurist

 

 

½ Cup Fat Free Mayonnaise or Plain Nonfat Yogurt

½ Cup Whole Wheat Panko Breadcrumbs

½-1 tsp Cayenne Pepper (to taste)

1 tsp Garlic Powder

1 tsp Onion Powder

1 Cup Puffins Cereal - Original

4 -6 Tbl Canola Oil

1 Pound Large Raw Shrimp( 21-30 per pound) peeled with tail on

¼ cup of Buffalo Wing Sauce(make sure you get one that doesn’t have the butter already added – it should be fat free and around 4 calories per serving. Also be sure to check the sodium level on the label!)

½ Cup of your favorite Low Fat or Fat Free Ranch or Blue Cheese Dressing

 

 

1. Put the Panko and Puffins in an electric mini prep. chopper or food processor and blend until you

     have small crumbs but there’s still texture. You don’t want it to be powder. 

2. Pour the crumbs into a medium shallow dish or pie plate.

3. Add the Cayenne Pepper, Onion and Garlic Powders and mix.

4. Put the Mayonnaise or Yogurt into a small shallow dish. 

5. Rub each Shrimp all over with a little of the Mayonnaise or Yogurt. It should be a light coating but not 

    gloppy.

6. Holding the tail, dip each Shrimp in the Panko Crumb Mixture and lightly press the crumbs onto the      shrimp, making sure the shrimp is completely coated 

7. Place each shrimp on baking sheet. 

8. Heat a large non stick frying pan on medium high heat until almost smoking.

9. Once the pan is hot, add the oil to the pan. 

10. The pan is ready when a crumb dropped in the oil sizzles, but doesn’t burn. If it burns, turn down

      the heat. 

11. Place the shrimp in the pan(try to dip it in a bit of the oil and drag it across the pan so that each

       shrimp has a little oil to help it cook).

12. Cook until each side is crispy golden brown about 2-3 minutes per side. The shrimp should be

       slightly opaque. They will continue to cook once you pull them off the stove, so be careful to not    

       overcook them! If  you need to do them in batches, add a little more oil before the next batch.

13. Arrange them on a platter and lightly drizzle a little of the undiluted buffalo sauce over each shrimp

       right before you serve them. Don’t do it too far in advance or the coating will get soggy.

14. Serve with the ranch or blue cheese dressing. 

 

Recipe Developed by Chef Amy Jurist