Panko Crusted Shrimp with Chive AioliPosted: 04/21/2012
I suppose the thing I’m learning about life is that it’s always changing, and that things can’t always stay the same. When I became a mother I was very comfortable in that role, and I believed that my job as nurturer, caretaker, maid, cook and pain-in-the-ass, would go on forever. However, it seems that both of my sons are ready to cut the proverbial apron strings. I don’t think I’m ready to let go yet. My mind is overwhelmed with thoughts of how will they navigate the world without me telling them what to do. Will they remember to brush their teeth?
What has brought on all this unwanted anxiety, was the trip I made today with my youngest son to look at a school and an apartment in a beautiful college town about an hour from our house. I was so excited for him, and the adventure that was ahead of him. If I’ve done my job well, he will be able to venture out into the world and do just fine. I know I’m not the first middle-aged broad to go through this, I just didn’t realize it would happen this quickly. But it did.
So what, you may ask, does all this have to do with shrimp? Nothing much really. As it is now, the boys are rarely home to eat dinner, and usually never at the same time. But yesterday, they were both home for family dinner and they asked if I would make fried shrimp. Well, that’s my job, and I aim to please. So, here’s the panko crusted shrimp dish I made for them. I highly suggest you make the chive aioli. It’s cool and creamy, and a little lemon-y, and a really nice contrast to the crunchiness of the shrimp.
Panko Crusted Shrimp with Chive Aioli
From Cooking Light
- 1 1/4 cup panko breadcrumbs, divided
- 1 tablespoon minced fresh parsley
- 1/8 teaspoon red pepper flakes
- 2 tablespoons cornstrach
- 2 large egg whites, lightly beaten
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- canola oil for frying
- 1/2 cup 2% Greek yogurt
- 1/4 cup canola mayonnaise
- 3 tablespoons chopped fresh chives
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes
- Combine 1/2 cup panko crumbs, parsley and red pepper flakes in a mini processor; pulse to combine. Combine this mixture with the remaining panko crumbs in a shallow dish. Place the cornstarch in a shallow dish and the egg whites in a another separate shallow dish. Sprinkle the shrimp liberally with salt and pepper. Dredge the shrimp in the cornstarch, shaking off the excess; then dip into egg whites. Then dredge the shrimp in the panko mixture and press to adhere.
- In a large non-stick skillet, heat enough oil over medium heat. Add the shrimp, but do not crowd them and cook about three minutes per side insuring that they cook through. When the oil starts to get dark, I cleaned out the pan and heated fresh oil.
- Whisk together the yogurt, mayonnaise, chives, lemon juice and red pepper flakes in a small bowl. Serve with shrimp.
Note: I suggest buying large shrimp instead of extra large; as the extra large tend to be tougher and have a little less flavor.