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FRIED SHRIMP—Crunchy and Delicious

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There’s such a wonderful versatility to shrimp, and I think that’s why so many cooks love to work with it.  It’s appropriate for luncheons, dinners, hors d’oeuvres. It’s great served on a hot summer day as a salad or in a Tuscan cheesy wine sauce with pasta on a chilly fall evening. It lends itself to being sautéed, broiled, stewed, roasted, boiled—and to me, the best of all: deep fried, having been dipped in egg, and then flour and panko crumbs. You’ll find it’s perfect for a special occasion!

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FRIED SHRIMP—Crunchy and Delicious
SERVINGS
3-4
CHANGE SERVING SIZE
COOK TIME
5minutes
PREP TIME
30minutes
READY IN
40minutes

Ingredients

Instructions

  1. Rinse shrimp, dry with paper towel. “Butterfly” them by slicing down the back, leaving tails on.
  2. Heat cooking oil in a good sized pot, until shimmering, about 350 degrees
  3. Beat eggs and water together in a small dish
  4. Submerge each shrimp in egg mixture for a several seconds; then toss with flour, making sure it’s thoroughly coated
  5. Dip again in egg mixture, then in panko crumbs
  6. Try adding one shrimp to oil; it should be hot enough to bubble and sizzle, but not so hot as to smoke or burn
  7. Add the shrimp, a few at a time, frying for about 3 minutes, until golden
  8. Drain the fried shrimp on a rack, over paper towel
  9. Serve with lemon wedges and dipping sauce

Citrus Chicken Cutlets

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Last week the Food Network pronounced chicken to be currently the most popular choice of meat, and kale the most popular vegetable. I was not surprised about the chicken. I was a little  surprised about the kale, but also delighted because we still have a vibrant crop of it in our garden….healthy and wholesome as ever having survived wind, sleet, rain and snow….just like the old fashioned US Postman of the past.

I think most cooks would agree that it’s wise to always have a supply of chicken on hand, especially boneless breasts. They have saved many a chef from disaster in a time of crisis or emergency.

My recipe is one I concocted on the spur of the moment when I was suddenly called on to produce an unscheduled and completely unexpected  meal in a very short period of time, using only what was on hand, and available from the freezer, fridge, and pantry.  To my surprise and delight it was a success that received many compliments, while no one eating it ever knew the circumstances under which it came to be.

Citrus Chicken Cutlets on a chiffonade of garlic-sautéed Kale

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Citrus Chicken Cutlets
SERVINGS
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COOK TIME
PREP TIME
READY IN

Ingredients

Instructions

  1. Brown chicken in butter and oil.
  2. Remove and set aside in warm oven.
  3. Add thinly sliced onion to pan of chicken drippings and simmer slightly.
  4. Remove onions and add to chicken.
  5. Next stir remaining ingredients into pan of chicken drippings and simmer all together into a sauce. Leave sauce in pan. Remove from heat.
  6. Cut kale into long thin strips and sauté in oil with garlic.
  7. Cover and simmer until tender, adding water as needed.. Add salt to taste.
  8. Place chicken and onion slices in pan of sauce heating thoroughly until chicken is completely cooked but still tender and juicy.
  9. Serve on top of kale, pouring pan sauce over all and garnishing as desired.