Wednesday, September 15, 2010
Monday, September 13, 2010
Oh this shrimp was so so so so gooood! I really wish I had about 20 right here in front of me so I could pop them in my mouth one after the other enjoying their crispy spicy from-the-sea yumminess. I have had a bag of frozen shrimp sitting in my freezer begging to be thawed, prepared and eaten. Well, I pulled out my cookbooks that have been temporarily packed due to my impending move across town and found the perfect recipe. Thanks to Cook Yourself Thin, I enjoyed my shrimpies and I was left with a stomach that was extremely satisfied. So satisfied in fact, that I think I'm going to buy myself some more shrimp next week and maybe throw a little Sunday Night Football party featuring these little delights of the sea.
2 tablespoons mayonnaise (I used olive oil mayo)
2 tablespoons creamy dill mustard (I used dijon mustard)
2 tablespoons capers, drained and chopped (I omitted due to an empty pantry)
2 egg whites
1/2 tsp salt
2 cups Panko bread crumbs
1/4 tsp cayenne pepper
1 pound jumbo shrimp, peeled, deveined, and butterflied
1. Combine mayo, mustard, and capers in a small bowl for dipping sauce.
2. Preheat oven to 475°. Whisk egg whites with 1/4 tsp salt until frothy. Toss together crumbs, cayenne and remaining salt in a shallow dish.
3. Dip each shrimp in egg whites, dredge in panko crumbs and place on a rimmed baking sheet.
4. Bake until shrimp cooks through and crumbs are golden, about 12 minutes.
Serve hot with the dipping sauce.
I got this recipe out of one of my most favorite cookbooks, a gift from my dear friend Courtney. It is an Everyday Food cookbook from Martha Stewart. The best thing about these cookbooks (there are several of them, I recommend buying them all!) is that there is a picture for EVERY recipe! I know pictures shouldn't be the reason you try a new recipe, but honestly, they sure to make looking for something new to try a lot more fun.
This veggie combo makes a great side dish and goes with just about anything. Pair it with chicken or tofu for a delish oriental twist.
As adapted from "Everyday Food" pg. 249
1 head bok choy
1 bag frozen broccoli or 1 fresh head of broccoli
1 cup chopped mushrooms (I took liberty in adding this, but what the heck, I had some on hand)
2 tablespoons canola oil
1 garlic clove, chopped
1 tablespoon finely grated peeled fresh ginger (I didn't have any, so I didn't use any, but I'm sure it's great with it)
1 to 2 tablespoons soy sauce
Red Pepper Flakes (not in the original recipe, but I like a little spice)
1. Wash and pat dry bok choy, chop the greens
2. Heat oil, soy sauce, red pepper flakes and garlic on medium
3. Add bok choy and broccoli
4. Cover and cook, stirring frequently for about 10 minutes
5. Press the ginger in a sieve over the skillet to release its juices. Stir and serve.