Fishing for Compliments!
When we each received our Master’s Degrees at Boston University back in the 1980s, we didn’t expect to return 20 years later to teach a cooking class for 25 members of the National Fisheries Institute. But that’s just what we did last week. And what a fun time we had! After showing folks how to dice a mango, cut a sweet potato, and juice a lime, we all went into the commercial kitchen and cooked up a storm.
Here’s one of the favorite recipes that we invite you to try. We guarentee you’ll love it!
Crispy Shrimp with Garlicky Sautéed Spinach
1 pound jumbo raw shrimp (15 count), shelled and deveined
1 cup Panko (Japanese style) bread crumbs
2 tablespoons ground flaxseed
1 tablespoon canola oil
1 tablespoon butter
1 tablespoon canola oil
1 garlic clove, minced
One 10-ounce bag prewashed baby spinach
Kosher salt
Freshly ground pepper
1 lemon cut into wedges
Flatten each shrimp gently with a mallet or rolling pin and set aside. Combine the bread crumbs, Parmesan cheese, and ground flaxseed in a shallow bowl. Place the egg in a separate bowl. Dip each shrimp in the egg, then coat evenly with the bread crumb mixture. Arrange on a plate. Heat the oil and butter in a large nonstick skillet over medium-high heat. Add the shrimp and cook until crispy and cooked through, 1 to 2 minutes per side. You may need to cook the shrimp in two batches depending on the size of your skillet.
Meanwhile, heat the oil in another large nonstick skillet or saucepan over medium heat. Add the garlic and cook until golden, about 1 minute. Add the spinach, raise the heat to medium-high, and cook, stirring frequently, until the spinach wilts, 3 to 5 minutes. Season with salt and pepper to taste.
To serve, divide the spinach and shrimp evenly onto five plates, and garnish with a lemon wedge.
Nutrition Information per Serving: 290 calories, 14g fat (3g saturated, 1.9g omega-3), 170mg cholesterol, 430mg sodium, 15g carbohydrate, 4g fiber, 26g protein, 50% vitamin A, 25% vitamin C, 30% iron