Dinner tonight was fried shrimp and vegetables. I don’t advocate having fried food often but once in a while is ok unless you are on a special diet. There are ways to fry foods so that they are reduced in calories.
For this recipe I used frozen shrimp.
1 pound shrimp peeled and rinsed. (I saved 1/2 half of the fried shrimp for shrimp tacos the next night)
I did not have buttermilk so I use 1 cup milk and 1 tablespoon white vinegar. Allow to set for 5 minutes. Measure 1/2 cup flour and 1 cup panko bread crumbs. Regular bread crumbs work well too. I used Italian Panko breadcrumbs.
Place the prepared shrimp in flour, then buttermilk and then breadcrumbs. Heat about 1/4 to 1/2 inch oil in a skillet. Place shrimp in oil and cook until pink and lightly brown.
To reduce the amount of fat (oil) place lightly browned shrimp on paper towels to absorb oil.
For this meal I served Birdseye Asian melody vegetables. These are easy to make in the microwave and nutritious.
There are other combinations too. I also like the Southwest Blend which includes beans.
Wok Wednesdays is a group of followers who love to stir fry and are cooking through Grace Young’s The Breath of the Wok. The November recipes are Jean Yueh’s Shanghai-Style Shrimp and Sweet and Sour Cabbage. We are asked to refrain from sharing the recipe online but you can find it in The Breath of the Wok pg. 106 and 146 respectively. The favors are wonderful.
Shaghai-Style Shrimp ingredients include:
rice wine vinegar
sugar and sesame oil
Sweet and Sour Cabbage ingredients include:
sherry, soy sauce
carrots and scallions.