Shrimps Fingers
As a fish lover, coming up with new ideas on how to prepare shrimps was not only fun but a bit challenging. Challenging as they cook fast, therefore, needed something that can be delicious, fast to prepare and that everyone will enjoy. You are in for a treat! Not only it took me less than 20 minutes from beginning to end, but the plate was gone and seconds were asked. I am using panko breadcrumbs which are flakier and stay intact when you cook them. Blended with the dill it gives it a more aromatic flavor and goes to perfection with the shrimps. This is a personal pet peeve of mine, but I do not like to leave the tail on the shrimps. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 1 poundlarge shrimps, deveined, shell and tails removed
- 4dill springs, finely chopped
- 1.5 cuppanko breadcrumbs
- 4 tablespoonall-purpose flour
- 2 largeeggs
- 0canola oil for frying
- 0salt
- 0pepper
- 0lemon wedges
Instructions
- 1
Mix the finely chopped dill with the panko breadcrumbs in a shallow bowl. Put the flour into another shallow bowl and season with salt and pepper, blend well. Beat the eggs into a third bowl.
- 2
Dust the paper towel dry shrimps in flour and shake off any excess then dip into beaten egg, make sure all sides are coated. Transfer to dill breadcrumbs mixture and cover well on all sides.
- 3
Place a large heavy-bottom skillet over medium-high heat and add enough oil to cover the bottom lightly when hot. Add the shrimps and fry on both sides for about 2 minutes. Turn only once.
- 4
Remove and drain on a paper towel if need be. Serve lemon wedges alongside.