Live, Love, & Eat in Sayulita: Panko or Almond Parmesan Crusted Shrimp
Today I am sharing with you my favorite way to make the most delicious shrimp in Sayulita. It is the only way that I want to eat it these days: Panko or Almond Parmesan Crusted Shrimp. Oh, so succulent, flavorful, and tender. Yum, yum!
INGREDIENTS:
*12 jumbo shrimp – peeled and deveined. *The other day I saw a truck parked across the street from the Pueblo del Mercado here in Sayulita. I am not certain if you are aware, but most of the shrimp available to buy in Sayulita and the surrounding areas are farmed. I personally only want to eat shrimp that is fresh from the sea. Always ask if they are Camerones Del Mar. I asked the man in the truck and he said yes!
*2 Tablespoons olive oil
*1 clove fresh garlic – finely minced
*1/2 cup unseasoned panko *I buy panco at Mega in Bucerius, but there are two substitute options. Toast bread slices until dry and crush into fairly fine crumbs. Toss with a bit of melted butter and toast until crunchy and golden brown. Be sure to toss a few times so that they become evenly toasted. Another option: coarsely chop raw almonds with skin.
*1/2 cup finely grated Regiano Parmesan cheese. *Trancos on Calle Revolution usually carries it.
PREPARATION:
-Preheat oven or toaster oven to 475 degrees
-Mix together olive oil and garlic
-Add shrimp and toss until each shrimp is very well coated
-Mix panko or toasted crumbs or chopped almonds together with the parmesan cheese
-Coat each shrimp thoroughly and place on a parchment paper lined baking pan being certain that they are not touching each other
-Bake 2-4 minutes.The time varies depending on shrimp size.
*Only bake until your shrimp have changed color and flesh is opaque. I prefer to error on the side of underdone, as they are so very tender and succulent that way. Over baked shrimp will be rubbery and dense
Serve immediately. I know that you will love them as much as I do! And I have to say that I always make extra because they are also delicious cold!
I am in the mood for something sweet, so stay tuned for Peanut Butter and
Banana Pudding Cups for my next column.
If you have company coming over for appetizers and/or dessert and you would like to special order with me, check out my Sayulita Life page, Live, Love, & Eat in Sayulita, check out my specialties, and contact me to prepare them for you!
Written by: Karina Schecter
