Panko-Crusted Honey Ginger Shrimp

Topping Mark Bittman's list of ingredients that are "out" for 2009 are packaged bread crumbs and croutons. One of my readers commented on the blog post in which I reacted to Bittman's list and said he'd "take packaged panko over homemade breadcrumbs just about any day." That's when I realized that I hardly used panko in my own kitchen! Unacceptable. So, I added panko to my next grocery order and, as luck would have it, Fresh Direct was having a special on shrimp. A recipe immediately popped into my head and I couldn't wait to get started on it!

The prep was a bit tedious since I was working alone in the kitchen, but the work was worth it. (Incidentally, I think this recipe would be great to make with kids since they could help with the breading process.) Before long, all of the shrimp were breaded and ready to be pan-fried in a bit of olive oil.

The aroma of the honey ginger marinade was tantalizing to begin with, and the smell just intensified once the shrimp hit the hot oil. When the shrimp were finished cooking, they were golden brown and crispy and absolutely delicious! Of course, I couldn't help but sample a few from the first batch as I was cooking the second batch. These little babies would be excellent as appetizers for a cocktail party or as a first course for a dinner party. And, well, Valentine's Day is just around the corner -- these would be perfect to make and eat with your special someone! Serve with a dipping sauce made with soy sauce, honey, and ginger (of course), and you're good to go!

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