Crispy Herbed Shrimp with Chive Aioli with Roasted Asparagus and Tomatoes

Holy moly that is a long title. Anyways…

I have a confession to make. Shellfish scare me. First, I’m afraid that I’m secretly allergic to them and will have a terrible reaction (it hasn’t happened yet). Second, I’m not confident in my ability to properly cook them. Too little time, and you have raw seafood which may be harmful. Too much, and you have overcooked, chewy sea-protein.

But you have to face your fears sometime, and yesterday was that day. I was pretty impressed with this recipe, and for someone who has all the above fears and isn’t too thrilled with shrimp’s texture, found I actually enjoyed eating it. The directions are straightforward and easy to follow. The only thing I found problems with was peeling and deveining my own shrimp. It was a full immersive, play with your food moment, but it was also frustrating. If you eat shrimp frequently, I would recommend getting a special knife to do this peeling. Otherwise, you can use a paring knife and take some more time to get those shrimps clean. 

Crispy Herbed Shrimp with Chive Aioli with Roasted Asparagus and Tomatoes

From Cooking Light, March 2012

Total Time: 40 minutes (50 minutes for me, and I only peeled 6 shrimp)

Serves: 4

 

Ingredients:

Shrimp:

  • ¾ cup panko (Japanese breadcrumbs), divided
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 1/8 teaspoon crushed red pepper
  • 2 tablespoons cornstarch
  • 2 large egg whites, lightly beaten
  • 1 ½ pounds large shrimp, peeled and deveined (I used medium)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • ½ cup 2% Greek yogurt
  • ¼ cup canola mayonnaise
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon ground red pepper

Vegetables:

  • 1 pound asparagus, trimmed
  • ½ cup cherry tomatoes
  • 1/3 cup sliced shallots
  • 1 ½ teaspoons chopped fresh thyme
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

 

Directions:

  1. Combine ¼ cup panko, parsley, thyme, and crushed red pepper in a mini food processor; pulse to combine. Combine herb mixture with remaining ½ cup panko in a shallow dish. Place cornstarch and egg whites in separate shallow dishes. Sprinkle shrimp with salt and black pepper. Dredge half of’ shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of shrimp to pan; cook 3 minutes on each side or until done. If you use medium shrimp, it’ll only take 1 ½ to 2 minutes per side. Repeat with remaining oil and shrimp.
  3. Combine yogurt and remaining ingredients in a small bowl. Serve with shrimp.
  4. Preheat oven to 400°. Combine 1 pound trimmed asparagus, ½ cup cherry or grape tomatoes, 1/3 cup sliced shallots, 1 ½ teaspoons chopped fresh thyme, ¼ teaspoon salt, and ¼ teaspoon pepper on a jelly-roll pan. Coat lightly with cooking spray. (Start when you start cooking shrimp) Bake at 400° for 6 minutes or until crisp-tender.
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