Saturday Recipe

Sorry if you are a non fish/seafood eater. But to me this looked pretty good.

Crispy Herbed Shrimp with Chive Aioli

Fresh herbs brighten up crispy shrimp for an indulgent yet lightened take on traditional fried shrimp.

• Yield: Serves 4 (serving size: about 5 shrimp and 2 tablespoons sauce)

• 3/4 cup panko (Japanese breadcrumbs), divided
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 1/8 teaspoon crushed red pepper
• 2 tablespoons cornstarch
• 2 large egg whites, lightly beaten
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1/2 cup 2% Greek yogurt
• 1/4 cup canola mayonnaise
• 3 tablespoons chopped fresh chives
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground red pepper

Preparation

1. Combine 1/4 cup panko, parsley, thyme, and crushed red pepper in a mini food processor; pulse to combine. Combine herb mixture with remaining 1/2 cup panko in a shallow dish. Place cornstarch and egg whites in separate shallow dishes. Sprinkle shrimp with salt and black pepper. Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of shrimp to pan; cook 3 minutes on each side or until done. Repeat with remaining oil and shrimp.
3. Combine yogurt and remaining ingredients in a small bowl. Serve with shrimp.

Have a great weekend