Bitchin' Kitchen Panko Shrimp

Recently while surfing the channels, I came across a show on Cooking Network called Bitchin' Kitchen. It was a little odd, like rock and roll, jersey shore cooking show... the show is hosted by Nadia G. It was quite hilarious and she has these random supporting characters. Initially, I was like what is this show!? Definitely not your typical cooking show, but for some reason, I got hooked. She made easy, but delicious looking dishes, which I love! I love recipes with minimal ingredients, but still amazingly good and easy to make!

From the Cooking Channel Panko Shrimp with Strawberry Aioli

INGREDIENTS

Panko Shrimp
Canola oil, for frying
12 jumbo tiger shrimp, de-veined and butterflied
2 eggs, beaten
1 cup honey panko (Japanese) bread crumbs, plus more for coating
Strawberry Aioli
1/3 cup Japanese mayonnaise
1/3 cup condensed milk
12 fresh strawberries

DIRECTIONS
1. To prepare the panko shrimp: Heat 1/4-inch of canola oil in a large heavy frying pan to 375 degree F
2. Place the beaten eggs in a shallow bowl and the bread crumbs in a shallow dish.
3. Dunk the butterflied tiger shrimp into the beaten eggs
4. Place in the bread crumbs and coat with honey panko crumbs and shake off the excess bread crumbs
5. Fry the shrimp for 1 minute per side or until they start curving in on themselves
6. Place them on a wire rack to drain the excess oil.

7. To make the strawberry aioli: In a bowl, combine the Japanese mayonnaise with the condensed milk and mix together.
8. Puree the strawberries in a food processor.
9. Place the fried panko shrimp with a side of Japanese mayo sauce and strawberry puree for dipping.

This recipe was SUPER simple. The longest part was de-veining the shrimp, and taking the time to fry each one of them since I got a bunch! I actually used a rasberry puree because strawberries were out of season. My mom liked the sauce a lot, but I'm not a huge fan of mayo, but I wanted to make it with it anyway! But definitely the combination of the Japanese mayo and the rasberry puree was a great touch to the dish.