Breaded Shrimp and Sides

DSC_7926 (1600x1060)A quick Saturday supper.  Frozen shrimp and onion rings aren’t the best but they will do.  Lots of slaw left and we will get one more sitting with the beans.

Mmm… onion rings

Per TaMara’s suggestion, I used panko for the breading this time.  Most excellent advice!  We’ve used this recipe before and I think it’s the best of those I have done myself.  The pancake batter recipe rings are an easier  preparation but the extra step of breading the battered rings is worth it.The shrimp were good but they were frozen and ready to fry so I won’t claim much credit.  I did goose the heat in my cocktail sauce with some sambal oelek but it was otherwise the standard preparation made with ketchup, horseradish, lemon juice and Worcestershire.

Mmm…fried mushrooms

Mrs J wanted shrimp for dinner so I fixed them as she likes them-cooked, chilled, and peeled, with cocktail sauce. Heh, I fixed them by opening a bag of frozen shrimp and thawing them.  The sauce was just the basic ketchup plus horseradish with a squeeze of lemon juice and a dash of Worcestershire sauce.

The mushroom batter wasn’t much more difficult:  1 cup of flour, 1/2 cup of corn starch, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 cup of water,  Whisk that all together, add a little water if it seems too thick.  I skewered the caps with a toothpick to dip them into the batter, then let them drain off on a rack in a baking tray.  Using the toothpick trick again, hold a battered cap over a bowl of bread crumbs (I used panko) and spin it as you drop pinches of breading over them.  Deep fry the breaded mushrooms until they turn a nice golden brown.

The other sauce is an Asian styled one, with soy sauce, rice vinegar, sesame oil, garlic, chili paste, and sesame seeds along with a little sweet and sour sauce that was left over as I was making it up the other day.

Surf ‘n Turf

Phew.  We’ve been busy.  The garden is mostly planted, the concrete work is done and the landscaping around it is pretty much caught up.  I’ve been battling knees and the weather.  We haven’t really been cooking much, aside from some simple things like fried eggs and sausage.  Eating a lot of sammiches, the gyros are starting to get old, even.  We stopped at the Chinese buffet in the little sidewalk mall outside of town.  First real meal we’ve had in days.

I threw this dinner together this afternoon.  The only things that took much effort were the potato sides, and they were dead easy.  I microwaved the potatoes, eight minutes for the both of them at max power was enough to cook them through.  I mashed the innards with some shredded pepper jack cheese and some shredded “Mexican” cheeses-they looked to be cheddar and Monterey jack,  I tossed in a little cream cheese just because I could.  Some butter and a splash of half and half and the filling was ready.  Gave the assembled potatoes enough time in a 400 oven to toast the sprinkled cheddar on top just a bit and then garnished them with chopped chives and some crumbled bacon.  Mmm…bacon.

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Mmm…Iced Shrimp and Fried Rice

You see these in every Chinese buffet:  Cooked shrimp on a bed of ice, the big pan of fried rice on the hot line.  I suppose I could have added some noodles in a brown sauce.  No matter, we had all we could eat.

The shrimp were steamed, then cooled quickly in ice water and served on a bed of crushed ice.  No real reason to do it that way other than it made a cool presentation.  I bet there are a million fried rice recipes out there. [1,630,000 per teh Google-Ed.]  The only way to get a good fried rice is to start with good rice, not over cooked mush.  Bring a quart of water to a rolling boil, add one cup of rice and a tablespoon of butter.  Stir once as the water returns to a boil, half cover the pot and boil for 8 minutes.  Taste the rice, you want it semi soft, not crunchy, more “al dente” than anything.  Dump the pot into a colander to drain, return the rice to the pot and cover.  It won’t hurt to cool the rice and put it into the fridge if you will be some time before you need it.  Today I used jasmine rice.

There are various ways to go about putting the fried rice dish together, not going to say which is the authentic and only true way.  I scrambled three eggs in a non stick pan and put them aside.  Chopped some broccoli, julienned some carrot with my new gadget, thawed some frozen peas, minced some garlic, added a spoonful of ginger paste to the veggies.  Diced a bit of sliced ham and added some more garlic to it.  Fired the wok, and got it smoking hot, added some oil, and tossed in a few dried red peppers.  As they started to turn black I tossed in the veggies and gave them a stir, then the ham.  Followed that with the rice, stir it all about to get it all hot, add some fish sauce and a little oyster sauce, dump in those scrambled eggs and cut them up with the spoon.  Dump into a nice serving dish and holler “dinner’s ready”!


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Breaded Shrimp

These are the last of my shrimp.  Shudder to think where prices are going to go with all the oil loose in the Gulf.  Most recipes say to leave the tails on, that does make them look identifiably shrimp but leaves a bit of litter on the plate.  These you just pop into your mouth and eat.  Simple enough to do these, the peeling and deveining take longer.  Put the shrimp into a bag with some flour and shake to coat, then dredge them in beaten eggs and roll in the breading.  I used panko this time, it’s my personal favorite for this.  Drop them into 350 oil till they’re brown and serve them with the sauce of your choice.  The ketchup/horseradish cocktail sauce is good-add a little lemon and a shot of Lee & Perrin’s.  Tartar sauce works for me, Mrs J stays solely with the cocktail dip.  I like ’em both.

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Some Deep Fried Shrimp and a Salad

Mmm…deep fried shrimp.  These I peeled and deveined, patted dry on a towel, coated with flour, dredged in beaten egg, and covered with panko.  A minute or two in 350 oil and Yum!

You’ve met the salad and the dressing, that is, if you read the last post. Might say a word about those peanuts.  I put a handful into a small sauce pan and warmed them over medium heat, then poured in some Chinese cooking wine, a little soy sauce, and a bit of mirin.  Stir that around while it reduces, then dump them on a plate to cool,  Chop them up and sprinkle wherever peanuts would look good.  Have some straight if you’ve a mind to, I sure did.