Wednesday, August 15, 2012

What I Ate Wednesday- Crispy Shrimp Recipe

It's Wednesday- time to talk food!

Of course, I feel like I've been talking food quite a bit lately.  I love summer food.  The charcoal in the grill is hot almost every night and my garden is starting to give up some goodies!

This week the tomatoes are ripening, I'm still getting jalapenos & I even got my first wax pepper. 
It's getting spicy around here!

This week I roasted some sweet potatoes (bottom left) that were seasoned with sea salt, pepper & chili powder (top right).  We go through a good amount of chili powder here.

We also tried out the Dinosaur BBQ Sauce that I got from my July Foodie Pen Pal.  
This stuff is delicious and contains no high fructose corn syrup.  In fact, I can pronounce every ingredient on the bottle which makes me very happy.

Earlier this week I got my hair cut.  While I was in the chair I started talking food with my stylist.  
(I know, big surprise right?) 

She confessed to me that she doesn't make seafood at home because she is intimidated by it.  
I was telling her how we eat seafood here all the time.  
Honestly, Katie & I could live on seafood alone if it became necessary.  No problem

I nearly fell out of the chair when she told me that the only time she eats shrimp at home is when she buys the pre-cooked variety.  And she warms it up.  
Yep, I nearly died.

(Carrie, I hope you're reading this.  You know how I feel about you & your overcooked shrimp.)

So here is one of the many easy ways I make shrimp at home. 

We made ricotta stuffed tomatoes to go alongside the panko crusted shrimp.

Here's what you do:
Preheat your oven to 425 degrees.

Line up 3 shallow dishes.  In the first one, you need whole wheat flour.  In the second one, you need egg whites.  In the third one you need panko bread crumbs.

I add some chili powder to the panko because I like a little zip in my food!

Once you've peeled and de-veined your shrimp, drag them through the flour. 
Dip them into the egg white and then give them a trip through the bread crumbs.

Put wire racks on top of your baking sheet. Lay out your breaded shrimp on the racks.  
(This is the secret to having both sides of the shrimp turn out crispy!)

Bake the shrimp for 8-10 minutes or until the meat is white & flaky.

Easy & Delicious!  
You can Pin it for later if you want.

Now head on over to Peas & Crayons to see what everyone else is eating!
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