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.