Shrimp Fritters with Spicy Moroccan Dipping Sauce
Shrimp Fritters with Spicy Moroccan Dipping Sauce might be just the main course you are searching for. Watching your figure? This dairy free recipe has 219 calories, 19g of protein, and 7g of fat per serving. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Super Bowl. A mixture of cornstarch, gyoza skins, moroccan spice blend, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the low sodium soy sauce you could follow this main course with the Banana Split Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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; saut 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 shrimp in half lengthwise.
Place 2 shrimp halves, 2 teaspoons leek mixture, and 1/2 teaspoon cilantro mixture on 1 gyoza skin (cover remaining gyoza skins to prevent drying). Moisten edges of skin with water, and top with another gyoza skin. Repeat procedure with remaining shrimp halves, leek mixture, cilantro mixture, and gyoza skins (cover shrimp packets with a damp towel to prevent drying).
Combine 1 tablespoon water and egg in a small bowl, stirring with a whisk.
Place panko in a small bowl; place flour in another small bowl. Dip each shrimp packet in flour; dip in egg mixture, and dredge in panko.
Place packets on a baking sheet.
Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat.
Add 6 packets to pan. Cook 3 minutes on each side or until browned; remove from pan. Repeat procedure with remaining 1 teaspoon oil and packets; wipe pan dry with a paper towel.
To prepare dipping sauce, heat 1/2 teaspoon oil in pan.
Add shallots; saut 3 minutes or until tender.
Add 1 teaspoon Moroccan Spice Blend; cook 1 minute.
Add red wine and vinegar, scraping bottom of pan to loosen browned bits; bring to a boil. Cook until reduce to 1/2 cup (about 3 minutes).
Add broth and soy sauce, and cook until reduced to 1/2 cup (about 3 minutes).
Combine cornstarch and 1 teaspoon water; add cornstarch mixture to pan. Cook 30 seconds or until slightly thickened, stirring constantly.
Serve dipping sauce with fritters.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.
![Maysara Arsheen Pinot Gris]()
Maysara Arsheen Pinot Gris
A bright expression of fruit right up front, greeting your palate with notes of cut grass on a warm day. The wine is anchored by crisp acidity, but not so much as to overpower a fleeting tease of sweetness that leaves you smiling. Arsheen has a smart, refreshing character that will bestow clarity to a range of preparations of fish, fowl, and pork.