Maine Shrimp Fritters with Spicy Red Pepper Remoulade over Shaved Iceberg Lettuce

ingredients

• 1 cup fresh uncooked Maine shrimp meat, chopped or shrimp of your choice cut into bite size pieces
• 1 package Jiffy brand cornbread mix
• 1 tsp Stonewall Kitchen Seafood Spice Rub
• 1/4 cup canola oil
• 2 cups iceberg lettuce, julienned
• 1/4 cup Stonewall Kitchen Spicy Tomato Salsa, pureed
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise

directions

Shrimp Fritters

1. In bowl prepare cornbread mix and add shrimp meat and Stonewall Kitchen Seafood and Veggie Spice Rub.
2. In skillet heat canola oil and drop in batter in large spoonfuls. Cook until golden on each side. Drain excess oil on paper towels.
3. To serve, lay julienned iceberg on each plate and top with a shrimp fritter. Garnish with Red Pepper Remoulade.

Red Pepper Remoulade

1. Mix salsa, sour cream and mayonnaise in bowl and whisk to incorporate all ingredients.
2. Chill 15 minutes before serving.

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