Panko Shrimp Recipe
romesco | fingerling | harissa chermoula | frisée | golden raisin | almond
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Ingredients
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Panko Shrimp
Romesco Sauce
Harissa Chermoula
Garnish
Method
Panko Shrimp
- 1
Prepare the Shrimp
In a large bowl, season the shrimp with salt and black pepper. Set aside.
- 2
Breading Station
Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 3
Bread the Shrimp
Dredge each shrimp in flour, dip in the beaten eggs, then coat with panko breadcrumbs. Press lightly to ensure the breadcrumbs stick.
- 4
Fry the Shrimp
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded shrimp in batches and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Romesco Sauce
- 5
Blend the Sauce
In a food processor, combine roasted red bell peppers, toasted almonds, minced garlic, olive oil, red wine vinegar, smoked paprika, and salt. Blend until smooth.
Harissa Chermoula
- 6
Garnish
- 7
Prepare the Garnish
In a serving dish, arrange the boiled fingerling potatoes, torn frisée lettuce, and sprinkle with golden raisins and chopped almonds.
Assembly
- 8
Plate the Dish
On a plate, layer the garnish mixture and top with the crispy panko shrimp. Drizzle with romesco sauce and harissa chermoula. Serve immediately.