Recently, I have discovered that maybe I don't dislike shrimp. And this recipe certainly helped continue my sway towards embracing shrimp. Not only is it delicious, but of course, it is so easy. You can find the recipe here or scroll down.
1 can of white beans, drained and rinsed
2 tbs. extra virgin olive oil
3/4 c. of chicken broth
1 tbs. lemon juice
1 tbs. parsley, chopped
1 c. flour
4 1/2 tsp. chili powder
1 tbs. salt
1 tsp. pepper
1 c. panko bread crumbs
1 lb. of shrimp
1/3 c. of olive oil
4 cloves garlic, thinly sliced
1 serrano chile, thinly sliced
1 c. whole basil leaves
1 1/2 tsp. orange zest
1. Heat the beans, 2 tbs. of olive oil, and chicken broth until boiling. Reduce heat to keep mixture warm.
2. In a small bowl mix the flour, chili powder, 1 tbs. salt, 1 tsp. pepper. In another bowl, beat the egg. In a third bowl, place the panko.
3. Coat shrimp with flour, than dip in egg, than in panko. Heat the oil and cook shrimp in a single layer for 3 minutes on each side and remove.
4. Add the garlic to the hot skillet and cook until light brown. Add the chile and cook until soft. Add basil and cook for 45-60 seconds.
5. Add the lemon juice and parsley to the bean mixture and season to taste.
6. Add the orange zest to the garlic mixture, combine. Add the shrimp and coat well.
7. Spoon the bean mixture onto a plate, top with shrimp and than with the remainder of the garlic and chile mixture.