Panko Texasfied Fried Shrimp

Unfortunately I cannot give an honest opinion of the taste of this dish. Since I am highly allergic to shrimp, we will go with my hunny's words of ,"mmmmmmmmmm... garble garble... mmmmmm". I took that as a good thing since he very quickly put away 16 shrimp without breathing. So, if you like shrimp, can find it at a decent price, and love spicy foods... this one is for you!

I used Panko Breading for this since it is made from only the bread, not the crusts. It doesn't soak up as much oil and keeps a nice light golden color when fried. May I suggest you give it a whirl the next time you try frying something?

3 Eggs
2 tsp+ Cholulu Sauce (how spicy do you want it?)
1/3 cup Flour
3/4 tsp Salt
1/2 tsp Black Ground Pepper
1 tsp Crushed Red Pepper
1 lb Shrimp, raw, peeled, deviened with tails on
1 1/2 cup + Panko Bread Crumbs
1 tsp Crushed Red Pepper
Oil for frying

1) Beat eggs and Cholulu in medium bowl until frothy.

2) In another medium bowl, mix flour, salt, and peppers.

3) In yet another medium bowl, place Panko and second tsp of red pepper.

4) Holding tails, dredge shrimp in flour mixture, shaking off excess. Dip in egg mixture then quickly cover in Panko mixture.

5) Make sure oil is at least 2" deep and has reached a temp of 350. If it's too hot you will burn the shrimp on the outside and it will be raw on the inside. The oil should gently boil when you drop the first shrimp. Make sure you turn the shrimp as soon as it begins to float (takes about a minute) then let the other side gain a bit of color before removing with a slotted metal spoon. Place on paper towels to drain off oil.

Flounder Florentine

Here is something that my own hunny gobbled up. I had to integrate about four different recipes to get this to come out right with the ingredients I was able to get my hands on. Living so far out west makes it extremely hard to find decent seafood. We seem to be on the tail end of all shipping lines. This means that most things are a few days to a week over the due date. I was really lucky to come across flounder fillets that hadn't expired yet. This recipe serves 1-2 depending on the appetite. You can easily double it though.

2 Flounder Filets

4 cup Chicken or Vegetable Broth

Salt

Spinach, fresh, chopped

3 tbs Butter

2 tbs Flour

1/2 tsp Cayanne

1/2 cup Milk

Parmesan

1) Preheat broiler to 450. Grease glass baking pan (glass pie plate works well)

2) In medium saucepan bring broth to boil. Add flounder and return to boil. Reduce heat and let simmer about 10 minutes until fish flakes with fork. Remove fish to plate and keep warm. Add spinach and salt to broth and simmer about 4-5 minutes until spinach wilts. Pour all into strainer and return pan to heat.

3) Place spinach in bottom of baking pan and then place fish on top.

4) Melt butter in pan. Add flour and cayanne and stir until flour thickens and turns a light brown.  Slowly add in the milk and stir utnil it thickens again. Pour white sauce over fish and sprinkle with parmesan. Broil at 450 just until fish is browned, about 10 minutes or so. Keep an eye on it as oven heat varies.