Friday, July 23, 2010

Poppin’ Parm’ Shrimp for #Dfeast #Dblog




Shrimp. I love shrimp. Husband loves shrimp. The boys love shrimp. But I have a very pick 7 year old, named Justice, maybe you heard of him?

Anyway I believe that anything  you can eat with your hand is always fun, and if its something substantial well even better! One of my families favorites of mine is my Poppin’ Parm’ Shrimp, named this because we eat it like Popcorn.  The fact that its about 1.5 grams of carbs a piece (depending on size of shrimp) made it an automatic hit!

First thing is to buy yourself a nice bag of shrimp, I prefer already fully cooked, cleaned and shelled, makes it that much fast when in a hurry.  You can use any size shrimp you like. We use medium. Remember shrimp shrinks when cooking it,  but still the bigger the shrimp, the more breading , the more carbs.Now that you have your bag of shrimp empty it into a colander or dish and let it defrost under some luke warm water.


While the shrimp is defrosting grab 2-4 eggs (depending on how many bags of shrimp youre preparing. For one bag I use 3 eggs). Season to taste. We like to season the egg batter with garlic, pepper, paprika, sage, rosemary, cilantro, basil, oregano and a splash of lemon juice. Mix that all up and let it sit for a minute.

Next step is to grab bread crumbs. We use store bought plain breadcrumbs. I prefer to season them myself. Now since we have just seasoned the heck out of our eggs, I go easy on the breadcrumbs. Dash of pepper, cilantro, and basil. The key ingredient is Parmasaen cheese. I add a good ½ of cup to the breadcrumps, feel free to add more or less. Mix the bread crumbs well so cheese is evenly spread out.

Now that everything is mixed together. Drain your shrimp, don’t worry about drying it all the way, but you don’t want too much water on it. Now mix it into your eggs. Mix until all the shrimp are soaked in egg. While that sits for a bit, get your medium sauce pan and put on a medium heat. Add your olive oil. If you use another oil, go for it. But I think the taste explodes with EVOO (Extra Virgin Olive Oil).

While the oil is heating up take the shrimp from the egg and dip into the breadcrumb mix, making sure that its completely covered. You can do these 5 at a time, or 20 at a time , whatever you prefer. Once that’s done, and your oil is hot enough simple place the shrimp in the pan. Remember these shrimp are fully cooked already so youre just cooking enough to brown them. I like them super brown, my youngest likes them softer. So determine how long you want to cook them. Then turn em and brown on the other side.


That’s it. Theyre done! Take them out and place them on a plate with a paper towel underneath to soak up excess oil.

Now theres two things I do because the kiddos love it. I add extra parmasean cheese at the end sprinkled on top and or some melted Mozzerella.  But you can top with anything you like.

Hope you enjoy!! Happy cooking J




*Each shrimp when using medium size are about 1.5 grams of carbs. Carbs will vary depending on shrimp size, due to needing more bread crumbs. For those looking for an almost zero carb dish just remove the bread crumbs from the recipe. Dip in egg and sauté. Just use the carb count off your bag of shrimp which is next to nothing.

1 comment:

thisiscaleb said...

They sounds yummy! You make it sound so easy too!

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