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breaded shrimp
at recipeseasy.com
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Breaded Shrimp with Garlic Lemon Dressing
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Yield: 2 servings
7 oz Pork tenderloin; sliced into
-1/4-inch cutlets
3 Whole wheat bread slices;
-darkly toasted cooled and
-crushed
4 ts Butter Buds?
1/8 ts Garlic salt; with parsley
1/8 ts Pepper
1/4 c Liquid egg substitute
Non-stick cooking spray
1 Onions; halved and sliced
-into crescents
8 oz Sliced mushrooms
Salt and black pepper
1/8 ts Dried thyme
1/4 c White wine
1 tb Flour; for thickening
COMMERCIAL BREAD CRUMBS may be substituted: brown the crumbs in a dry
non-stick skillet over medium heat. Add paprika to color the crumbs if
necessary.
1. Slice the pork into 1/4-inch thick cutlets, about 3 cutlets per
serving. Pound the cutlets slighly into 4-inch pieces (or 3
x5-inches). Set aside.
2. In a food processor, combine crushed toast, butter buds, salt and
pepper. Process until crumbs are finely ground. Pour crumbs into a
shallow dish.
3. Pour the liquid egg substitute into another small dish.
4. Preheat oven to 425F degrees. Spray a nonstick cookie sheet. Dip
cutlet into the egg; then into the crumb mixture. Place on the
prepared cookie sheet. (It is not necessary to use up all the bread
crumbs; however the remainder may be used to garnish the sauce.)
5. Bake 12 to 15 minutes, turning once. While the cutlets bake, make
sauce.
6. Heat a large nonstick skillet or saute to high; place onions in
pan. Cook, stirring often, until lightly brown. Add the mushrooms,
salt and pepper and thyme to the pan and cook, stirring often, for 2
to 3 minutes more. Add the wine: bring to a boil. When the alcohol
burns, reduce heat to lowest setting, cover and let simmer until the
pork is ready. Remove the pan's cover; add flour to the liquid until
it thickens as desired.
7. Serve cutlets at once, with the sauce.
ACCOMPANIMENTS: Potatoes, peas, red cabbage, fresh parsley and lemon
wedge.
EACH SERVING (3+1/2 ounces): 389 cals, 19% from fat, (8g total fat),
41g carbs, (7g fiber), 34g protein; 889mg sodium. Estimated by
Mastercook.
(ELF, MC, FS) Kitpath@earthlink.net 2/99
NOTES : This dish didn't taste like the schnitzel we remember from the
Schnell Imbiss {Fast (Lunch) Food}in Germany but it was a very good
breaded cutlet. Toasting the bread did the trick: both for color and
flavor.
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Breaded Shrimp a la Mode
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Yield: 1 Servings
67 g Wheat gluten (Seitan), (1
-slice)
2 tb Italian bread crumbs
1/2 ts Safflower oil, or spray
Freshly ground black pepper,
-to taste
1/4 c Mushroom gravy
F Y I -- Seitan is the Japanese name for seasoned wheat gluten, also called
wheat gluten, gluten, wheat meat or meat of wheat. It is available canned,
frozen, and there are recipes for homemade. (:
http://www.vegetariantimes.com/ the July 1997 issue :)
Heat oil in skillet to medium. Coat the seitan slice with the cumbs.
Crisp/brown the cutlet about 3 minutes per side. Remove and keep warm. Mix
the mushroom gravy powder with the appropriate amount of water; add to the
skillet; thin with additional water as needed. McServing 185 cals (29.1%
ff) 5.8 g fat.
MENU - Breaded Seitan Dinner Cutlets * Potatoes with Lemon, Thyme and Wax
Beans * Onion Saffron Sweet Pea Relish with Orange Zest McServing 362.5
cals 8.5g fat. 21% fat; 56% carbo; 23% protein.
67 g seitan, 80 cals, 1.5 g fat (0.5 g each sat, poly mono)
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"Po-Man's Shrimp"
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Yield: 1 servings
1 c Unsalted butter 250 mL
1 c Sugar 250 mL
1 Egg 1
1 ts Pure vanilla extract 5 mL
2 c All-purpose flour 500 mL
1/2 ts Baking powder 2 mL
1 pn Salt
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"Popcorn" Shrimp
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Yield: 1 servings
Cauliflower florets
1 lg Bott or 2 small bottles of
-ketchup
1/2 Jar to 1 full jar prepared
-horseradish
1/2 Lemon; Juice of
1 ts Tabasco; (optional)
1 ts Worcestershire; (optional)
Pour ketchup into a mixing bowl. Take freshly prepared grated
horseradish or prepared horseradish from the dairy case and mix with
ketchup. Add the juice of 1/2 lemon. Add Worcestershire and Tabasco
if desired. Mix thoroughly and serve with the cauliflower florets.
Remember, Produce Corner recipes emphasize experimentation and
creativity. Add to or take away, and see what tastes best to you.
Enjoy!
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Adriatic Grilled Shrimp
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Yield: 1 servings
--MARINADE-----
1 1/2 c Chili powder; (Santa Cruz is
; prefered)
4 tb Crushed garlic
6 oz Fresh lime juice
4 tb Brown sugar
2 tb Balsamic vinegar
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Annatto Reddened Grilled Shrimp with Peruvian Potatoes
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Yield: 1 servings
2 c Vegetable oil
1 c Annatto seeds; * see note
* Note: Available in Latino markets.
Place the oil in a 2-quart heavy saucepan and heat to about 350
degrees. Add the annatto seeds and remove the pan from the heat.
Allow to cool and strain the oil in to a glass jar. This recipe makes
2 cups of annatto oil.
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Barbecue Shrimp
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Yield: 1 servings
2 tb Ketchup
1 tb Tomato paste
1 ts Soy sauce; (optional)
1/2 tb Dark molasses
1 tb Honey
1 tb Dijon mustard
1/2 ts Chili powder
1 ts Lemon juice
Salt
Ground black pepper
In bowl, combine ketchup, tomato paste, soy sauce, molasses, honey,
mustard, chili powder, lemon juice, and salt and pepper to taste. Mix
well. Yield: About 1/3 cup.
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Barbecue Shrimp And Rice
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Yield: 1 servings
8 lg Shrimps; (headon, tailon,
; peeled in center,
; deveined)
2 oz Dry Barbecue Seasoning Mix;
-(recipe to follow)
6 oz Stock; water or beer
1 oz Worcestershire sauce
4 Pieces new potatoes; (1
-potato quartered)
4 Pieces carrot ribbons
3 tb Butter; (cold)
1 tb Oil
In a pan, add oil, stock (or water or beer), Worcestershire sauce, dry
seasoning mix, potatoes and carrots. Allow to blend and boil shrimp
until almost done, about 23 minutes. Lastly, add cubed cold butter and
continuously agitate the pan until all the butter has melted. Do not
stop agitation. This causes the emulsification process.
When completely melted, pour into a large bowl and serve. French
bread is used for dipping into the sauce. Makes 1 serving.
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Barbecue Shrimp Dry Seasoning Mix
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Yield: 4 Servings
1 lb Large shrimp, peeled
-and deveined
4 Wooden or metal skewers
Vegetable cooking spray
1/3 c Prepared barbecue sauce
Spicey Rice
SPICEY RICE---
1/2 c Green onions, sliced
1/2 c Carrots, minced
1/2 c Red pepper, minced
1 Jalapeno or serrano pepper
-minced
1 tb Vegetable oil
2 c Rice cooked in chicken broth
2 tb Cilantro, freshly chopped
1 tb Lime juice, fresh
1 ts Soy sauce
Hot pepper to taste
Soak wooden skewers in water before using.
Thread shrimp on skewers. Brush with barbecue sauce. Cook skewered
shrimp on outdoor grill 5 to 8 minutes per side. Serve with Spicey
Rice.
Spicey Rice: Cook onions, carrots, red pepper and jalapeno pepper in
oil in large skillet over medium-high until tender crisp. Stir in
rice, cilantro, lime juice, soy sauce en pepper sauce; cook until
thoroughly heated. Serve with Barbecue shrimp.
Date: Thu, 5 aug 1999
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Barbecued Garlic Shrimp
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Yield: 1 servings
Pineapple; cubed
Apple; cubed
Pear; cubed
Melon; cubed
Strawberries; whole
Mango; cubed
Grapes; whole
--MARINADE-----
75 g Sugar
60 ml Water
Liqueur; (any)
1. Thread alternative fruit pieces onto skewers.
2. In a medium pan gently heat the sugar and water unt~ all the sugar
has dissolved, and the syrup has thickened slightly.
3. Allow to cool before adding the liqueur of your choice.
4. Brush the fruit with the marinade and leave to one side to enable
the flavours to develop.
5. Before barbecuing, brush the kebabs once again with the marinade.
6. Barbecue over the grill, turning frequently, until the outside of
the fruit begins to caramelise.
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