Panko-crusted shrimp w/ Spicy aioli potatoes

March 21, 2013

Panko-crusted shrimp w/ Spicy aioli potatoes

Like I stated before, I love the taste of sriracha and use it often...too often lol! I stumbled upon this recipe from Iron Chef Michael Symon from Symon's Suppers using this flavorful ingredient. Here is my grocery list...marinated jumbo raw shrimp, potatoes, garlic, lime, mayo, and sriracha.

I like to season my shrimp with a little salt, pepper, and a pinch of cayenne pepper...

While my sliced potatoes were boiling in salted water, I worked on the raw shrimp. I dumped each into my dunking stations: 1) flour, salt, paprika; 2) beaten eggs; and 3) panko breadcrumbs...

I fried each in canola oil for about 3 minutes on each side...

Oh, how I love the crunch provided by panko breadcrumbs...

As usual, I deviated from the original spicy aioli recipe. I didn't use the suggested measurements, and I didn't have any scallions. While the potatoes were cooling off, I mixed all the suggested ingredients for the spicy aioli...

I love using my micrograter for the lime zest...gift from our wedding! The lime juice gave the sauce a little extra zing! Yes, zing lol!

I didn't have my duck fat (it's in the freezer at home) or bacon fat, so I used a simple sliver of butter and a little canola oil to fry my potatoes. They turned a perfect golden brown and I mixed them with the aioli mixture...

I didn't have scallions so I topped them with some parsley. It needed some green since everything was so orange lol! I placed them in the fridge to cool off...