Saturday, January 29, 2011

Asian Panko Shrimp - No Frying Required!

Dan was hungry for shrimp.  He usually fries his shrimp but lately.  Lately, he's been loving Panko Breadcrumbs over beer batter.  (Don't get me wrong -- NOBODY makes beer battered fish like my hubby!) 

A note about Dan's Shrimp:
Dan's Panko Popcorn Shrimp
When Dan cooked his version of Panko shrimp a few weeks ago, he fried them in Canola Oil.  Tonight we opted for something a bit lighter. 

We also used Jumbo shrimp tonight!  I like to keep several types of frozen shrimp in the freezer for nights like this.  So quick and easy to defrost.

Panko Crusted Shrimp, ready for my oven!
What’s not to love about Panko? 

These crispy Japanese Bread Crumbs are perfect for those of us who are watching our weight --- always --  We can oven fry without the breading getting mushy.

Tonight I made a delicious Panko Crusted – Oven Fried -  Shrimp recipe, along with two great and very easy sides I know you are going to love;  Honey, Sesame Asparagus and Shallot and Garlic Lo Mein!

Asian Panko Crusted (Oven Baked) Shrimp

1 lb. Jumbo Wild Caught Shrimp, peeled, deveined and butterflied
½ cup All Purpose Flour
2 Teaspoons Old Bay® Seasoning
1 Teaspoon Garlic Powder
2 large Eggs, beaten
½ tablespoon Chinese Hot Mustard
4 oz. plain Panko Breadcrumbs
Butter Flavored Cooking Spray

Preheat oven to 425°.  

Dredge shrimp in flour mix with the Old Bay and garlic powder.  Dip in the egg mixed with the hot mustard.   The final dip will be into the Panko bread crumbs.

Spray cookie sheet with butter flavored cooking spray.  Place shrimp on cooking spray.  Bake at 425° for ten minutes, turning once.

Teriyaki Wasabi Dipping Sauce

¼ cup Teriyaki Sauce (with or without Sesame Seeds)
¼ cup Canola Oil Mayonnaise
½ tablespoon Wasabi Powder
1 tablespoon Chili Sauce

Add all ingredients to a bowl and whisk together.

Honey Sesame Asparagus

1 lb. fresh Asparagus, washed and trimmed
Drizzle of Extra Virgin Olive Oil
1 tablespoon Rice Vinegar with Red Pepper
1 tablespoon Honey
½ tablespoon minced garlic or shallots (or both).
Toasted Sesame Seeds - for sprinkling on top

Preheat oven to 425°.  

Toast Sesame Seeds and set aside.  Arrange asparagus in a roasting pan.  Drizzle with Olive Oil.  Mix all remaining ingredients together.  Pour over asparagus.  Mix with hands until coated.

Roast for 15 minutes.

 The Low Down on Lo Mein

Lo Mein Action Shot ;.)

Saki and Low Sodium Soy Sauce Add Flavor
Garlic and Shallot Lo Mein

4 oz Lo Mein noodles, cooked
1 tablespoon Extra Virgin Olive Oil
½ tablespoon minced Shallot
½ tablespoon minced Garlic
½ tablespoon Butter
2 tablespoons Saki
1 Tablespoon Low Sodium Soy Sauce
Pepper, to taste
One ladle starchy pasta cooking water
Dried Cilantro (optional – for garnish)

Cook Lo Mein noodles per package directions (but I suggest under cooking them for about a minute, as they will finish cooking in the pan).  Strain and set aside.

Heat large non stick skillet over high heat.  Add oil, shallot and garlic.  Reduce heat to low and sauté for two minutes.

Add cooked Lo Mein noodles and butter.  Cook one minute. 

Add Saki, soy sauce and pepper.  Cook two minutes. 

Add one small ladle of starchy cooking water leftover from the pasta boil.   Cook 1 minute.

Turn over onto serving plate.  Top with Cilantro.

All recipes yield 4 servings.
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