My favorite cocktail during the summer is a generous pour of silver tequila, fresh lime juice, a pinch of salt and a few ice cubes. It’s a tart drink, but it’s very refreshing. In fact, I just happened to be sipping on one of those delicious drinks while preparing this dish.
I had already planned to use the lime zest and cilantro to mix in with the panko coating but I hadn’t yet decided what to serve with the shrimp. Then I saw the bottle of tequila and the fresh limes and I had an epiphany. I was going to turn my drink into an aioli!
I love seafood cakes but find many restaurants add too much breadcrumbs in the mix and they end up dry and closer to a fishy hush puppy. So for this recipe, I chose panko breadcrumbs which is a Japanese-style breadcrumb made from bread without crusts. Using the interior of the dried bread results in airy, large flakes that give fried foods a light, crunchy coating without absorbing as much oil. So when you take your first bite of these shrimp cakes, you’ll taste the sweet, tender shrimp first, not the breading.
This week’s tantalizing dish is using the honey and smoked chipotle butter recipe I posted last week, which has become my family’s favorite flavor. Even my daughter, who is picky about eating shrimp, absolutely loved these grilled, glazed beauties. They were tender, sweet, smoky, and had just the right level of spicy.
I had a craving for some Cajun spiced shrimp last weekend, which quickly evolved into this tasty seafood dish. The sweet, tender shrimp, buttery scallops, and mild, flaky cod picked up all the delicious spices of the smoky Cajun seasonings, and the crisp sweetness of the corn along with the unique flavor and texture of the okra added a bright, crunchy finish.
I loved this meal so much, I was thankful there were leftovers for lunch the next day!
Looking for something hot and steamy to heat up your Valentine’s Day? How about tender shrimp dusted in Creole seasonings, spicy pan-seared Andouille sausage and sliced fiery jalapeno?
Still not enough heat for you? Add a generous helping of blazing Sriracha and Monterey Jack infused grits to your plate, and get ready to feel the love…and the burn!
I love crunchy coconut battered shrimp. The problem is, we don’t go out to eat very often and I have a strict rule of no frying of any food at all in the house. Friends have tried to argue with me that I could just use a fryer on the deck or patio, but that just seems like more work than I’m willing to do. Besides, eating fried food (as yummy as it may be) is just simply not healthy.
That’s where the beauty of this recipe comes in. The shrimp are marinated in garlic, fish sauce and lemongrass, so they have just a hint of Thai flavor. Then, combine that with the spicy, creamy coconut sauce on the noodles and there you go – coconut shrimp!
Hey, it’s close – at least it satisfies my craving. Try it and let me know if you agree.