Crispy Herbed Shrimp with Garlic Chive Aioli

Crispy Herbed Shrimp with Chive Aioli and Roasted Garlic Broccolini
from my favorite- Prevention RD

1 bundle (about a pound)
2 cloves garlic, minced
2 tsp olive oil
1/4 kosher salt
1/4 tsp black pepper

3/4 cup panko breadcrumbs
1 tbsp parsley chopped (I used 1 tsp dried)
1 tsp fresh thyme, chopped (I used 1/2 tsp dried)
1/8 tsp crushed red pepper
3 tbsp cornstarch
2 egg whites, beaten
1 lb shrimp, peeled and deveined
1/4 tsp table salt
1/4 tsp black pepper
2 tbsp olive oil, divided
3 tbsp Greek yogurt (I used fat free)
3 tbsp light Mayo
1 tbsp fresh chives, chopped
1/2 tbsp lemon juice
1/4 tsp ground red pepper (I used cayenne)

Preheat oven to 400 degrees. Toss broccolini with olive oil, salt, pepper and garlic. Lay out on a baking sheet covered with parchment paper. Roast for 15 minutes.

Combine yogurt, mayonnaise, chives, lemon juice, and crushed red pepper in a small bowl; set aside.

Combine panko, parsley, thyme, and crushed red pepper in small bowl. Place cornstarch and egg whites each in individual shallow dishes. Sprinkle shrimp with salt and black pepper. Dredge shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp. Note: do not begin pan frying until you have dredged and breaded all of the shrimp.

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. Repeat with remaining oil and shrimp.

Yield: 3 servings

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