Kat's Falafel Coated Shrimp With Yogurt Sauce
3/4 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
1 small garlic clove, minced
2 tablespoons finely chopped fresh parsley
Coarse salt and ground black pepper
1 large egg white
1 pound peeled and deveined medium shrimp (36 to 50 per pound), tails on
3/4 cup dry falafel mix, divided
6 tablespoons olive oil, divided
For yogurt sauce: In a small bowl, stir together yogurt, lemon juice, garlic
and parsley; season with salt and pepper. Refrigerate.
In a medium bowl, whisk egg white until slightly frothy. Add a quarter of
the shrimp; toss to coat.
Lift shrimp, shaking off excess egg white.
Transfer to a plate. Sprinkle with 3 tablespoons falafel mix; toss until
well coated.
Transfer to a clean plate.
Repeat to coat another quarter of the shrimp with egg white, then falafel
mix.
Heat 3 tablespoons oil in a large nonstick skillet. Add coated shrimp. Cook
until golden brown, turning once with tongs, 3 to 4 minutes total.
Remove from heat. Transfer shrimp to a paper-towel-lined plate. Wipe skillet
with a paper towel.
Working in two batches, coat remaining shrimp with egg white, then falafel
mix.
Cook in remaining 3 tablespoons oil.
Season shrimp with salt and pepper. Serve with sauce.
The same hammer that breaks the glass forges the steel.
- Russian Proverb