Panko Crusted Shrimp Salad

You know that feeling of intermittent excitement when a trip is coming up? For me, it's the excitement that keeps on giving because I'll forget that I'm going somewhere and then, all of a sudden, remember that I have a trip coming up.

I've been feeling like that lately. But, I don't actually have any travel plans. I can't decide if it's a good thing to feel excited about day-to-day life or a bit like thinking that tomorrow is Friday when it's only Thursday.

(As a side note -- is it seriously only Wednesday?)

In lieu of an actual trip, I'm looking forward to a summer in Ottawa. Everyone seems to be talking about how Ottawa is on the brink of a major shift. I'm not sure what exactly this shift is toward - but I think it might up our coolness factor.

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Here's a recipe I made long ago...well before my freezer was inundated by Giz's most recent visit.

Panko Crusted Shrimp Salad


approx 20 shrimp
1 egg
3/4 cup of panko bread crumbs
salt and pepper
salad fixings
your preferred vinagrette

PG's Preferred Vinagrette (quantities to taste)

olive oil, balsamic vinegar, dijon mustard, honey, salt, pepper, basil and oregano (both dried)

Set oven to 350F.

Mix panko crumb with salt a papper. You can add other spices. I added a few (onion and garlic powder), but I will probably stick to green herbs next time.

Dip raw, deshelled/deveined shrimp (I leave tail on) in egg, followed by panko crumbs. Place shrimp on cookie sheet. I used my my silpat to keep things from sticking.



Bake the shrimp for 20 minutes (approx). Make your preferred salad base while shrimp is cooking along with a dressing of your choosing. I usually use an oil based sauce -- but I bet a cream-based sauce would be delicious too.



Verdict: Super simple meal. Flavourful. May lead to desire to encrust all food in panko crumbs.