Oven Fried Shrimp with Spicy Aioli

In deciding on what sort of dish to discuss here today, I was torn between two major issues at hand:  back-to-school-night dinner ideas, and Packer watching munchies.  Don’t laugh.  In my little world both rank right up there as “major issues” this week, so I went round in my head and then decided on a happy compromise.  These crunchy little shrimp make a fantastic busy weeknight main course, but they are equally suited for football snacking.  You can bet I’ll be making them twice this week.  

You’ll want to use the sale CenSea Cleaned Jumbo Raw Shrimp in this recipe.  Jumbo Russet Potatoes are also featured in the current ad, so we’ll have these terrific Oven Roasted French Fries alongside the shrimp tonight.  If you have anyone in your house who is opposed to shrimp (as I do — I have one who swears she dislikes “anything that lived in the ocean or a lake or a river”), swap in some chicken tenderloins for the shrimp.   Give the chicken the same treatment, adjusting your cooking time up from the length of time it takes to cook the shrimp.

Have a great week back at school, and go Pack go!  : )

SOURCE:  Williams-Sonoma.com; recipe by Rick Rodgers

1 1/4 c. panko breadcrumbs
1/2 t. paprika
1/2 t. dried oregano
1/2 t. dried thyme
1/2 t. garlic powder
1/2 t. kosher salt
1/8 t. cayenne pepper

4 T. butter, melted
2 T. olive oil

2 lb. raw jumbo shrimp, peeled and deveined, patted dry with paper towels (Cen Sea Cleaned Jumbo Raw Shrimp are on sale)

Spicy Aioli (or purchased cocktail sauce) for serving; recipe follows
Lemon wedges for serving, optional

Preheat oven to 400.  Lightly oil a large rimmed baking sheet.  In a shallow bowl, stir together the panko, paprika, dried oregano, dried thyme, garlic powder, kosher salt, and cayenne pepper.  In another bowl, whisk together the butter and oil.   In batches, toss the shrimp in the butter mixture to coat, then one by one coat them with the panko mixture, shaking off the excess.  Spread shrimp in a single layer on the prepared baking sheet, taking care not to crowd the shrimp.

Bake until the coating is golden brown and the shrimp are opaque throughout when pierced with the tip of a knife, about 12 minutes.

Serve the shrimp at once, passing the Spicy Aioli sauce on the side.

For the Spicy Aioli

Stir together:

1 c. mayonnaise
1/2 c. spicy cocktail sauce
1 t. Old Bay seafood seasoning
Squeeze of fresh lemon juice

… taste mixture, adjust seasonings.  Serve alongside the shrimp.

Featured, Fresh, Frugal, Fabulous, News | September 3rd, 2013