Tuesday, June 8, 2010

panko crusted shrimp...

To. Die. For.
and easy to make!
Don't judge from my crappy photo. Trust me. Soooo GOOD.

Panko Crusted Shrimp
(adapted from this Pioneer Woman mozzarella stick recipe, oddly enough)

24 medium-large shrimp, tail on
1/2 cup flour
1 whole egg
2-3 tablespoons milk
1 1/2 cups panko breadcrumbs
garlic powder & parsley to taste
canola oil

Set up your breading station - Put flour in small bowl.  In another small bowl, beat the egg and milk.  In a third small bowl, mix breadcrumbs, garlic powder, and parsley. Coat each shrimp with flour, then egg mixture, then breadcrumb. Set aside on plate. Repeat until all shrimp are coated.

Heat 3/4" or so of canola oil in shallow pan on medium heat.  Cook shrimp for 2-3 minutes on each side until golden brown.  Drain on paper towel covered plate for a few moments before serving with dipping sauce of choice.

Makes 2 servings (12 shrimp each).

When I made this last week, I served them with crunchy asian salad and sweet & sour dipping sauce. Mmm Mmm. I might have to go make some more...

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