Potato and Panko Crusted Shrimp
My regular readers know that I often draw inspiration
from my friend and fellow food blogger,
Rosie Hawthorne, of Kitchens Are Monkey Business fame.
Such is the case for the dinner in this post.
A while back Rosie had posted about her new breading for shrimp.
I was intrigued.
Of course I had to run out and buy some instant potatoes
so I could try this recipe.
1/4 cup Instant potatoes
1/4 cup Panko
2 tablespoons Half and Half
18 large shrimp
salt and pepper
Peel and devein the shrimp. Salt and pepper the shrimp. Set aside.
Heat oil to 350 degrees.
Add the Half and Half to the egg and beat together.
Mix together the instant potatoes and the Panko.
Dip the shrimp into the egg mixture and then into the breading. Fry a few shrimp at a time, being careful to not overcrowd the pan. These will cook in one to two minutes per side. Do not overcook! Take out and drain on a paper towel before serving.
These are some more of our beautiful shrimp from Fabian Seafood.
Sauteed sugar snap peas with onion and bacon
accompanied the shrimp.
Sugar snap peas, rinsed and ends cut off
onion, large chop
fully cooked bacon, chopped
salt and pepper, to taste
Saute the onion and bacon in a bit of olive oil in a skillet over medium-high heat for a couple of minutes. Add the sugar snap peas and cook for a couple more minutes, or until heated through. Salt and pepper, to taste.
I was making two separate meals this particular evening,
so this was just one serving.
Later I did this all over again.
And dinner was served.
Sweet chili aioli was the perfect dipping sauce for the shrimp.
Many thanks to Rosie Hawthorne for her excellent recipe!