Crispy herbed Shrimp with Roasted Asparagus and Tomatoes

February 2012 Recipe #2

Ingredients: 

• Cup of Panko divided
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 1/8 teaspoon crushed red pepper
• 2 tablespoons cornstarch
• 2 Large egg whites
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Steps:

1. Combine 1/4 cup panko, parsley, thyme, and crushed red pepper in a mini food processor; pulse to combine. 

2. Combine herb mixture with remaining 1/2 cup panko in a shallow dish. Place cornstarch and egg whites in separate shallow dishes. Sprinkle shrimp with salt and black pepper. Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.

3. 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.

Finished Product:

February 2012 Recipe #3

Roasted Asparagus and Tomatoes

• Ingredients:
• 1 pound asparagus, trimmed
• Half cup of grape tomatoes
• 1/3 cup sliced shallots
• 1 1/2 teaspoons chopped fresh thyme
• Salt and Pepper
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Steps:

1. Preheat oven to 400°. Combine 1 pound trimmed asparagus, 1/2 cup cherry or grape tomatoes, 1/3 cup sliced shallots, 1 1/2 teaspoons chopped fresh thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan. Coat lightly with cooking spray. Bake at 400° for 6 minutes or until crisp-tender.

Finished Product:

Both of these recipes appear in the March 2012 issue of Cooking Light and the recipes can be found here and here. I was skeptical of this recipe because panko breadcrumbs are kind of obnoxious, but the mixture fried up really well and was the highlight of the meal. The asparagus and tomatoes were good, but I substituted garlic in lieu of shallots. I should have realized that the oven wouldn't have been able to cook the garlic in time so it was a waste. Overall this was a delightful meal. I made some chive aioli to accompany the shrimp and it was a great addition. I'll be making this one again soon.

4 out of 5 stars.