{"id":347,"date":"2018-02-26T19:03:17","date_gmt":"2018-02-26T19:03:17","guid":{"rendered":"http:\/\/www.sayulitalife.com\/blog\/?p=347"},"modified":"2018-02-26T19:03:17","modified_gmt":"2018-02-26T19:03:17","slug":"live-love-eat-in-sayulita-panko-or-almond-parmesan-crusted-shrimp","status":"publish","type":"post","link":"https:\/\/www.sayulitalife.com\/sayulero\/live-love-eat-in-sayulita-panko-or-almond-parmesan-crusted-shrimp\/","title":{"rendered":"Live, Love, & Eat in Sayulita: Panko or Almond Parmesan Crusted Shrimp"},"content":{"rendered":"

Today I am sharing with you my favorite way to make the most delicious shrimp in Sayulita. It is the only way that I want to eat it these days: Panko or Almond Parmesan Crusted Shrimp. Oh, so succulent, flavorful, and tender. Yum, yum!<\/span><\/p>\n

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INGREDIENTS:<\/b><\/p>\n

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*12 jumbo shrimp – peeled and deveined. *The other day I saw a truck parked across the street from the Pueblo del Mercado here in Sayulita. I am not certain if you are aware, but most of the shrimp available to buy in Sayulita and the surrounding areas are farmed. I personally only want to eat shrimp that is fresh from the sea. Always ask if they are Camerones Del Mar. I asked the man in the truck and he said yes! <\/span><\/p>\n

*2 Tablespoons olive oil<\/span><\/p>\n

*1 clove fresh garlic – finely minced<\/span><\/p>\n

*1\/2 cup unseasoned panko *I buy panco at Mega in Bucerius, but there are two substitute options. Toast bread slices until dry and crush into fairly fine crumbs. Toss with a bit of melted butter and toast until crunchy and golden brown. Be sure to toss a few times so that they become evenly toasted. Another option: coarsely chop raw almonds with skin.<\/span><\/p>\n

*1\/2 cup finely grated Regiano Parmesan cheese. *Trancos on Calle Revolution usually carries it.<\/span><\/p>\n

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PREPARATION:<\/b><\/p>\n

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-Preheat oven or toaster oven to 475 degrees<\/span><\/p>\n

-Mix together olive oil and garlic<\/span><\/p>\n

-Add shrimp and toss until each shrimp is very well coated<\/span><\/p>\n

-Mix panko or toasted crumbs or chopped almonds together with the parmesan cheese <\/span><\/p>\n

-Coat each shrimp thoroughly and place on a parchment paper lined baking pan being certain that they are not touching each other <\/span><\/p>\n

-Bake 2-4 minutes.The time varies depending on shrimp size.<\/span><\/p>\n

*Only bake until your shrimp have changed color and flesh is opaque. I prefer to error on the side of underdone, as they are so very tender and succulent that way. Over baked shrimp will be rubbery and dense<\/span><\/p>\n

Serve immediately. I know that you will love them as much as I do! And I have to say that I always make extra because they are also delicious cold!<\/span><\/p>\n

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I am in the mood for something sweet, so stay tuned for <\/span>Peanut Butter and<\/span><\/p>\n

Banana Pudding Cups<\/span> for my next column. <\/span><\/p>\n

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If you have company coming over for appetizers and\/or dessert and you would like to special order with me, check out my Sayulita Life page, Live, Love, & Eat in Sayulita, check out my specialties, and contact me to prepare them for you!<\/span><\/p>\n

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Written by: Karina Schecter<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Today I am sharing with you my favorite way to make the most delicious shrimp in Sayulita. It is the only way that I want to eat it these days: […]<\/p>\n","protected":false},"author":6,"featured_media":3132,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sayulita-food"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/posts\/347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/comments?post=347"}],"version-history":[{"count":0,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/posts\/347\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/media\/3132"}],"wp:attachment":[{"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/media?parent=347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/categories?post=347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/tags?post=347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}