Alright. I’m going to warn you right now. This post is weak. The recipe is delicious, but let’s face it. I had not the foresight to take pictures during the cooking process, nor during the plating process! This picture is of a semi-eaten dish that, to me, still looks delicious! I promise to raise the bar next time I post (which will be very soon), and provide anyone reading with something to look at other than a tasty dish with a few bites taken out of it! In the meantime, have faith. Also, be advised; I’m the kind of guy who gets in the kitchen, and likes his space and privacy! I don’t play well with others in the kitchen is all I’m saying. If I ever type out instructions in a way that makes you feel like I’m barking at you or peering over your shoulder, just laugh at me and tell me to buzz off! With that said, this is an easy dish to make, and I’ve gotten many compliments on it. Also, the dish is mine! I take ALL the credit! Modmealsonmendenhall is AWESOME, but I didn’t get any of this from them! Haha, sorry modmeals, this one is mine! Enjoy!
Fried Panko Shrimp
-Shelled and cleaned shrimp
-Panko bread crumbs (I suggest seasoning your bread crumbs with salt, pepper, garlic powder, and cumin)
*Roll shrimp in flour, dip in egg, and then roll in Panko. Fry in vegetable oil over medium-high heat. Shrimp will cook quickly on the inside, so you want that oil nice and hot to make them nice and golden on the outside before they overcook!
1 – avacado – peeled, pitted and diced
1 – lime – juiced
1 – mango – peeled, seeded and diced
1 – sm red onion – peeled and chopped
1 – habanero pepper – seeded and chopped
1 – tbsp fresh cilantro – chopped (Personally, I love cilantro and love going with way more than that!)
*Feel free to add salt if you want. I also recommend letting sit in the refrigerator for several hours in order to let the flavors blend together. Also, if you’re not a huge fan of raw onion, like Rose, then use about half of the amount prescribed. The salsa is delicious, but if you’re afraid of onions, you’ll be happy that you cut back!
2 – cups uncooked sushi rice (For anyone who is doing this for the first time, sushi rice is short grain, glutinous white rice. Yes, it is a BIG deal. It must be short grain.)
3 – cups high quality H20
1/2 – cup rice vinegar
1 – tbsp vegetable oil
1/4 – cup white granulated sugar
1 – tspn salt
*Rinse your rice repeatedly in a strainer or colander until the water runs clear. Then, put your water and rice in a medium sized pot/saucepan. Leave uncovered, bring to boil, then reduce heat to low and cover for 20 min. At this point, the rice should be soft, and all of the water should be absorbed.
*In a small pot/saucepan add your rice vinegar, vegetable oil, sugar and salt. Cook over medium heat and stir until sugar dissolves. Once this is completed, stir into your already cooked rice.
I didn’t try reinventing the wheel with this one. I buy some boneless chicken breasts, marinated them for several hours in a mixture of Ken’s bbq sauce, Worcestershire sauce, Frank’s Red Hot sauce, salt, pepper, garlic powder, etc. You get the idea. Also, I like to occasionally sub out the bbq sauce and replace it with a little bit of olive oil and honey. The honey helps it stick to the chicken and is quite delicious! You do you. Grilled or broiled, I just serve the chicken over the rice, top it with the mango salsa, and add the fried shrimp on the side. Everyone seems to love this. A sweet/hot chili sauce goes well with the shrimp, and I definitely recommend shelling, cleaning, and prepping all of your shrimp before cooking the chicken. Make the salsa and refrigerate. Marinate your chicken. Then cook your rice. While rice is cooking prep your shrimp. Cook your chicken. When the chicken is almost done fry up your shrimp. Garnish with lemon. Yell at significant other to set the fricken’ table and get some salad out because you forgot to cut veggies for the damn salad. Serve, and enjoy!