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Cook's Corner

I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.

 

Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it. 

Follow me on twitter @Cooks_CornerLCP

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Sometimes a little tweaking is all you need: Crispy Garlic Lemon Shrimp

Crispy Garlic Lemon Shrimp, Taste of Italia

 
Say what you like a about Facebook, but when it comes to food, it’s a virtual cornucopia of food prep, recipes and helpful hints. There are photos, and comments and ideas from all over the world including novice cooks and professional chefs. This next recipe comes from a site called myfridgefood.com which got it from Patricia Berry of circle-b-kitchen.com who got it from Taste of Italia magazine “years ago.” She changed the regular breadcrumbs to panko and it was just enough to take it to the next level. I added a touch of red pepper flakes, and you can add your own little tweaks and see what you think.  
 
Crispy garlic lemon shrimp

¼ cup olive oil, plus more for drizzling
3 to 4 large garlic cloves, minced
1 cup panko breadcrumbs
¼ cup chopped parsley, optional
Salt and pepper to taste
Dash of red pepper flakes, optional
1 pound extra-large (26-30 count) raw shrimp, peeled, deveined, tail on (if you really want to splurge, try it with jumbo (21-25 count) or extra jumbo (16-20 count) size shrimp)
1 lemon for juicing
1 lemon, cut into wedges or slices for garnish

Preparation
Preheat the oven to 450 degrees F.  Spray a roasting pan or baking sheet (not a cookie sheet, baking sheets have rolled edges) with cooking spray. For easier cleanup, line the baking sheet with foil, then coat the foil with cooking spray.
 
In a large bowl combine the olive oil, garlic, parsley, panko breadcrumbs, salt, pepper and red pepper flakes if you’re using them. Spread the shrimp in a single layer on your baking pan and spread the breadcrumbs over the shrimp making sure to work the breadcrumbs around each shrimp so they are fairly covered.  Drizzle with a little more olive oil and bake for 8 to 10 minutes depending on the size of the shrimp.  
 
Place the shrimp on a serving platter and drizzle with lemon juice.  Serve warm or at room temperature with additional lemon wedges and some crusty bread as an appetizer or over pasta or a leafy salad for a meal.
 
Helpful hints
Don’t toss out those citrus halves after juicing them. Instead use leftover lemon, orange or grapefruit halves to start your seedlings then plant the entire thing in the ground and the peels will compost directly into the soil to feed the plants as they grow. 
 
To share a helpful hint or comment, send an email to lakenews@jcpgroup.com or follow me on Twitter @Cooks_CornerLC.
 

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