Ingredients: |
Ingredients: 8-10 pepperoncinis, thinly sliced into rings, discarding stems
4 large cloves of garlic, thinly sliced
2 lbs. broccoli, cut into bite-size florets
1 1/2 lbs. white shrimp
1/3 cup panko bread crumbs
2 tablespoons finely chopped flat-leaf parsley
2 lemons
1/2 cup sour cream
2 tablespoons mayonnaise
2 eggs
1/3 cup canola oil, divided
Salt and pepper
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Directions: |
Directions:1. Pat shrimp dry and season lightly with salt and pepper; set aside.
2. Place panko in a large, flat bowl and season with salt and pepper; set aside.
3. In a medium bowl, beat 2 large eggs with 2 tablespoons of water; season with salt and pepper. Dip broccoli florets in egg, letting excess egg drip back into bowl. Dredge in panko, tossing to coat completely. Transfer broccoli a lightly oiled rimmed baking sheet. Repeat the same breading process with shrimp. Transfer shrimp to a plate.
4. Drizzle broccoli with 2 T canola oil and roast on center oven rack at 425ºF until tender and golden-brown, 15-20 minutes.
5. In a medium bowl, finely grate lemon zest from lemons, then squeeze 2 tsp of lemon juice into the bowl. Stir in sour cream, mayonnaise and half the parsley; season to taste with salt and pepper. Cut the remaining lemon into wedges.
6. Heat 1/4 cup canola oil in a large skillet over medium heat until shimmering. Add pepperoncini and garlic and fry until lightly golden, about 4 minutes. Use a slotted spoon to transfer to a paper towel-lined plate, reserving infused oil in skillet.
7. Increase heat to medium-high and add shrimp in a single layer to same skillet. Fry, flipping once, until golden-brown and crunchy, about 1-2 minutes per side. Place broccoli and shrimp on a platter. Sprinkle with fried garlic and pepperoncini and remaining parsley. Serve with lemon herb dip and lemon wedges. |
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