Panko Shrimp


Panko shrimp is a lighter version of breaded shrimp. Yes it is still deep fried, but oh so good.

Panko Shrimp
 
Here are the Ingredients:
  • 2 pounds of shrimp, peeled and deveined
  • flour, for dredging
  • 2 eggs beaten with 2 tablespoons water and 1/2 teaspoon of salt
  • 2-3 cups panko bread crumbs
  • salt
  • 2 cups vegetable oil
  • your favorite dipping sauce or these suggestions, ponzu, hot mustard, sweet & sour, or even cocktail sauce
Heat vegetable oil over medium high in a sauce pan or deep fryer. Dredge cleaned shrimp into flour shake off excess, dip into egg mixture, an coat with panko bread crumbs. Place into heated oil and fry for 2 to 3 minutes careful not to burn. Place on a paper towel lined plate to drain off oil. Repeat until all shrimp are cooked. Serve hot with sauce.
Advertisements

Steamed Whole Shrimp with Cocktail Sauce


Whole shrimp are comparatively inexpensive to your frozen ones and so so fresh.

Steamed Whole Shrimp with Cocktail Sauce
 
Here are the Ingredients:
  • 1 pound whole shrimp
  • 1/4 cup vinegar
  • 1/4 cup ketchup
  • 1 tablespoon horseradish
  • 1/2 teaspoon mustard seeds
Pour 2 cups water and vinegar into a double boiler and bring to a boil. Add shrimp and mustard seed and steam for 6 minutes. Remove from pot and serve immediately with cocktail sauce. If you prefer them chilled as a cocktail , place in refrigerator for at least 30 minutes. Mix together ketchup and horseradish and serve with shrimp.
 

Grilled Lemon Pepper Shrimp over Salad Greens and Vegetables


It’s too hot to cook a huge meal in the house so bring on the grill. Shrimp over a cold salad has always been a favorite. Grilled with these beautiful flavors steps it up a notch. Hope you try and enjoy!
 

Grilled Lemon Pepper Shrimp over Salad Greens and Vegetables
 
Serves 2
 
Here are the Ingredients:
  • 24 large shrimp, peeled and deveined
  • 3 cups iceberg lettuce, chopped
  • 6 cherry tomatoes, sliced
  • 1 Persian cucumber, diced
  • 1 green onion, chopped
  • 1 cup frozen Trader Joe’s Soycutash medley, defrosted
  • 2 tablespoons ranch dressing
  • 2 tablespoons Italian dressing
  • Spray Pam
  • 1/2 teaspoon salt or to taste
  • lemon pepper
  • skewers, metal or wood, (if wood soak for 15 minutes so they won’t burn)
Prepare salad and refrigerate. Combine dressings and mix well. Pat shrimp dry with a paper towel and spray with Pam.  Season with salt and lemon pepper on both sides. Place shrimp on skewers. Grill for 3 minutes per side. Toss the salad with dressing and top with grilled shrimp. Enjoy!
 
 
 

Piri Piri Shrimp with Pasta Salad


This spectacular dish from one of my favorite chefs Emeril made it to my blog. This is certainly a winner and has his signature heat packed Louisiana “New” New Orleans cooking! Be sure to make the Piri Piri sauce beforehand as it will take a week to acquire it’s delicious flavor.

Piri Piri Shrimp with Pasta Salad
 
Here are the Ingredients:
  • 1/4 cup Piri Piri (see recipe)
  • 5 cups Pasta Salad (recipe follows)
  • 32 large shrimp, about 2 pounds, cleaned and deveined, allow to 1 hour to marinade
  • 1 tablespoon Emeril’s Creole Seasoning (recipe follows)
Prepared Piri Piri. Make the pasta salad ahead of time and set aside. Toss shrimp with Piri Piri and creole seasoning and allow to marinade for one hour. Heat a large skillet over medium high heat. Add the shrimp in a single layer and cook for 2 minutes. Turn with tongs and cook for an additional minute. Top with pasta salad and cook for another minute without stirring. Remove from heat and toss. Divide shrimp evenly. Makes 4 servings.
 
Pasta Salad
 
Here are the Ingredients:
  • 4 cups cooked pasta
  • 1/3 cup pitted black olives, chopped
  • 1/3 cup pitted Calamata olives, chopped (Emeril calls for pimiento-stuffed green olives)
  • 1/4 cup green onions, chopped
  • 1/4 cup tomatoes, peeled and chopped
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon garlic, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1/2 cup coarsely grated fresh Parmesan cheese
Toss all ingredients together in a bowl until well mixed. Leftovers should be refrigerated.
 
Emeril’s Creole Seasoning
 
Here are the Ingredients:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried leaf thyme
Combine all ingredients well and store in an airtight jar. Makes 2/3 cup.

Scallops in a Creamy Corn Saffron Sauce


This is such a beautiful simple dish with a whole lot of flavor.
 

Fresh corn in a creamy saffron sauce and scallops cooked to perfection. A lovely weekend meal.
 
 
Scallops in a Creamy Corn Saffron Sauce
 
Emeril’s greatest hits: Serves 4
 
Here are the Ingredients:
  • 20 large sea scallops
  • 4 teaspoons Creole Seasoning
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 ear fresh sweet corn on the cob, kernels sliced off and cob saved
  • 1 tablespoon shallots, minced
  • 2 teaspoons garlic, minced
  • 1 teaspoon salt
  • 3/4 teaspoon white pepper
  • 1/2 cup fish stock
  • 1/4 teaspoon saffron threads
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1/4 cup green onions, chopped
Heat 1 teaspoon olive oil in a small saucepan over high heat. When the oil is hot, add the corn kernels, the corncob, shallots, garlic, salt and pepper ans saute for 2 to 3 minutes. Stir in stock and saffron and cook for 2 minutes. Stir in the cream and simmer until the sauce is thick enough to coat a spoon, for about 6 minutes. Discard the corncob and whisk in the butter. Remove from the heat and stir until the butter is incorporated. Set aside. Sprinkle the scallops with creole seasoning and coat them thoroughly with your hands. Heat the remaining oil in a large skillet over medium high heat. When the oil is hot, add the scallops and saute until golden brown for 3 minutes on each side. Reheat the saffron sauce and pour into shallow serving dish and place 5 scallops on top. Sprinkle with green onions.
 

Parmesan Crusted Jumbo Shrimp


Shrimp is such a quick dish to make. You can buy them already peeled and cleaned or do them yourself like I prefer to do. These are delicious with an easy to make cocktail sauce. Great for parties.
 

Parmesan Crusted Jumbo Shrimp
 
Here are the Ingredients:
  • 1/2 pound Jumbo shrimp, peeled, deveined and rinsed, tails on
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup plain bread crumbs
  • 1 clove garlic, minced
  • 1/8 teaspoon sea salt
  • 1/8 fresh ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon horseradish, prepared
  • 1/4 cup ketchup
  • 2 tablespoons unsalted butter, melted
Preheat oven at 450
 
Clean shrimp. Combine garlic, salt and pepper, and olive oil. Toss in shrimp and coat well. Place in refrigerator and let marinade for 45 minutes. Prepare bread crumbs with Parmesan and toss in shrimp until well coated. Place on a baking sheet lined with nonstick foil. Drizzle with melted butter and bake for 10 minutes. Make cocktail sauce, (optional) with ketchup and horseradish and serve on the side. So delicious..enjoy!
 
 

Herb Crusted Cod with Mashed Potatoes


Cod is an inexpensive and flavorful fish. Have them with these light and creamy mashed potatoes.

Herb Crusted Cod with Mashed Potatoes
 
Here are the Ingredients:
  • Cod filet
  • 1 tablespoon fresh parsley, chopped
  • 1 garlic clove, chopped
  • 1/4 teaspoon lemon zest
  • 1/2 teaspoon fresh dill
  • 1/8 teaspoon red pepper flakes
  • salt and pepper to taste
  • 1 1/2 tablespoons olive oil
  • Mashed potatoes (see recipe)
Preheat oven at 375

Combine all herbs, zest, and pepper flakes with 1/2 teaspoon olive oil. Place filet on a non stick foil lined baking sheet and season with salt and pepper. Pour the tablespoon of olive oil over the fish, top with herb mixture and sprinkle garlic on top. Bake for 15 minutes. Place fish on top of mashed potatoes and drizzle with olive oil drippings.

Previous Older Entries