Tuscan Bean Soup – Minestra Di Fagioli
When cold sets in, a massive bowl of soup is always welcomed. Hearty and flavorful, this Tuscan bean soup …
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Shrimps Fingers
- 15 mins total
- 10 mins prep
- 5 mins cook
- serves 4 people
Skip To The Recipe
As a fish lover, coming up with new ideas on how to prepare shrimps was not only fun but a bit challenging. Challenging as they cook fast, therefore, needed something that can be delicious, fast to prepare and that everyone will enjoy. You are in for a treat! Not only it took me less than 20 minutes from beginning to end, but the plate was gone and seconds were asked.
I am using panko breadcrumbs which are flakier and stay intact when you cook them. Blended with the dill it gives it a more aromatic flavor and goes to perfection with the shrimps. This is a personal pet peeve of mine, but I do not like to leave the tail on the shrimps. Somehow, and notice around you, when the tail is on, most of us do not eat the tender part that is under the shell. And if you have little ones around, you know they will leave that part for you to enjoy. Worse, it will end in the garbage. Thus, I removed them and always cook my shrimps without them. A crisp mixed green salad with vinaigrette was the perfect compliment to the shrimps.
Nutrition Facts
Shrimps Fingers
Amount Per Serving
Calories 261
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 367mg122%
Sodium 1077mg47%
Potassium 165mg5%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 1g1%
Protein 29g58%
Vitamin A 195IU4%
Vitamin C 5.5mg7%
Calcium 218mg22%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Shrimps Fingers
- 15 mins total
- 10 mins prep
- 5 mins cook
- serves 4 people
Ingredients
-
1 pound large shrimps, deveined, shell and tails removed
-
4 dill springs, finely chopped
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1 1/2 cup panko breadcrumbs
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4 tablespoons all-purpose flour
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2 large eggs
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canola oil for frying
-
salt
-
pepper
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lemon wegdes
Instructions
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Mix the finely chopped dill with the panko breadcrumbs in a shallow bowl. Put the flour into another shallow bowl and season with salt and pepper, blend well. Beat the eggs into a third bowl.
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Dust the paper towel dry shrimps in flour and shake off any excess then dip into beaten egg, make sure all sides are coated. Transfer to dill breadcrumbs mixture and cover well on all sides.
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Place a large heavy-bottom skillet over medium-high heat and add enough oil to cover the bottom lightly when hot. Add the shrimps and fry on both sides for about 2 minutes. Turn only once.
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Remove and drain on a paper towel if need be. Serve lemon wedges alongside.
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