No Time? No Problem! Cooking Channel's Nadia G's Easy Recipe
Seafood and fruit? Total opposites might not always work in the bedroom, but they do in the pan.
Is tonight's dinner another "leftovers roulette" with your fridge and pantry? No need—Nadia G. of Cooking Channel's Bitchin' Kitchen's got this.
"One recipe that’s always is nice and surprising is my panko shrimp with strawberry aioli. It's actually quite interesting. At first, people are like 'shrimp and strawberries?’ Shrimp is sweet, but strawberries are not that sweet, they're tangy. It's kind of like considered a chutney, the way they have savory meats with chutney," describes the kitchen whiz. "It's the same idea."
"It's challenging and it's different," Nadia adds. "I think when you're in a relationship, that's what you need because seeing the same face everyday gets boring. You need shrimp!"
Panko Shrimp with Strawberry Aioli
Panko Shrimp:
Canola oil, for frying
12 jumbo tiger shrimp, de-veined and butterflied
2 eggs, beaten
1 cup honey panko (Japanese) bread crumbs, plus more for coating
Strawberry Aioli:
1/3 cup Japanese mayonnaise
1/3 cup condensed milk
12 fresh strawberries
Heat 1/4-inch of canola oil in a large heavy frying pan to 375 degrees. Meanwhile, place the beaten eggs in a shallow bowl and the bread crumbs in a shallow dish. Dunk the butterflied tiger shrimp into the beaten eggs, then place in the bread crumbs and coat with honey panko crumbs. Shake off the excess bread crumbs and fry the shrimp for 1 minute per side or until they start curving in on themselves. Place them on a wire rack to drain the excess oil.
To make the strawberry aioli: In a bowl, combine the Japanese mayonnaise with the condensed milk and mix together. Puree the strawberries in a food processor.
Place the fried panko shrimp with a side of Japanese mayo sauce and strawberry puree for dipping.
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