CRISPY ROASTED SHRIMP WITH PANKO CRUST

SERVES 3 to 4

This shrimp is absolutely delicious. Actually, it is based on two different recipes I found and tried. One used egg white to coat the shrimp, and added some dried spices to panko (Japanese breadcrumbs) for a crust. The other marinated the shrimp in olive oil and garlic for a short time, then added Parmesan cheese to regular dried breadcrumbs for the crust. I liked the flavor of the second dish, but the first was so much crispier. So, I decided to add the fresh garlic without the oil , use egg whites, and season panko with thyme and pepper. It has great flavor and is very crispy. If you are not a garlic lover, just omit it. You still have a delicious alternative to fried shrimp that is quick, easy, light and healthy. By the way, we usually serve this amount for two people, so you might want to consider making more.

INGREDIENTS

1 pound large shrimp, peeled and deveined

2 garlic cloves, peeled and minced

Cooking spray

2/3 cup panko, toasted and slightly crushed (see note below)

1/2 teaspoon dried thyme leaves

Salt and pepper to taste

2 large egg whites, lightly beaten

In a medium bowl, toss the shrimp and garlic until well combined. Cover and place in the refrigerator for 30 to 60 minutes.

Preheat oven to 450° F. For easy cleanup, line a sheet pan, large enough to hold the shrimp in one layer, with foil and spray lightly with cooking spray. Place in the oven to preheat for about 5 minutes. Meanwhile, mix together the panko, thyme salt and pepper. Dip the shrimp into the egg white, then roll into the crumbs to coat lightly. Place on the baking sheet and roast until the shrimp are done, about 8 minutes, depending on size. These are good hot or room temperature.

Notes: Because the shrimp roast in very little time, it is best to toast the panko before using to give a browner crust. Place them on a small sheet pan and toast in a 400° F oven until golden, tossing at least once, about 7 minutes. Be careful not to brown them too much. Certainly, you may use other herbs or spices in the crumbs, but don’t use too much or you will mask the flavor of the shrimp. If desired, these may be served with your favorite cocktail or dipping sauce. They would also make an excellent appetizer.

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