Wichita cook Bonnie Aeschliman, owner of the cooking school Cooking at Bonnie's Place, has just published a beautiful, color cookbook featuring recipes she's collected during her culinary career. This week, we'll share a few samples. The book is available online at www.farmtofrance.com. Today's comes from a chapter called "Florida's Treasure Coast Cuisine."
¼ cup fresh lime juice
1 tablespoon Dijon mustard
1 tablespoon orange marmalade
1 tablespoon honey
1/2 cup vegetable oil
2 tablespoons chopped cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 lb medium wild-caught shrimp, peeled and deveined
1 teaspoon lemon pepper
¾ teaspoon Jamaican jerk seasoning
1 cup flour seasoned with 1 teaspoon salt and ¼ teaspoon black pepper
2 eggs beaten with 2 tablespoons milk
1 1/2 cups panko crumbs seasoned with 1 teaspoon salt and ¼ teaspoon ground red pepper
Vegetable oil for frying
8 cups mixed greens (prefer spring greens and romaine)
1 red bell pepper, chopped
1 cup frozen corn kernels, thawed
1 avocado, sliced
1. For the Lime Vinaigrette: Whisk lime juice and Dijon mustard together in a small, deep bowl. Stir in orange marmalade and honey. Gradually whisk in oil until mixture thickens. Stir in cilantro, salt and pepper.
2. For the shrimp: Shrimp may be pan-fried or deep-fried. Preheat oil in deep skillet or deep fryer to 360 degrees. Rinse shrimp and pat dry. Season with lemon pepper and Jamaican jerk seasoning. Dredge shrimp in the seasoned flour, shaking off any excess. Dip the shrimp in the egg wash and then in the seasoned panko crumbs. Fry until golden brown and cooked through. Drain on paper towels.
3. To assemble the salad: Combine salad ingredients together in a large bowl. Add enough dressing to coat greens. Arrange panko-crusted shrimp over top of salad. Drizzle with additional dressing if desired.
Makes 6 servings.
Panko crumbs, also known as Japanese bread crumbs, can be found in most supermarkets. They are coarser and crunchier than regular bread crumbs.