Garlic Butter Shrimp with Crispy Breadcrumbs
RECIPE: Crispy Breadcrumbs over Garlic Butter Shrimp made in One Pan in 15 minutes. This recipe is so easy you won't believe the results. It's for garlic lovers!
Heat olive oil and butter. Sauté bread crumbs until golden. Remove from pan. Add olive oil, butter and sliced garlic. Cook, stirring until golden brown. Turn heat off. Drain and set aside. Turn pan to medium heat and add shrimp in a single layer. Shrimp is cooked when pink on the outside and firm to the touch. Remove from pan and set aside. Add chopped garlic, pinch of salt to the pan and sauté until golden. Stir in cooked shrimp, toss well. Turn off heat. Add chopped parsley, breadcrumbs and stir well. Serve with lemon wedges to cut the richness of the dish.
Hope you give this easy garlic shrimp a try. Subscribe and I'll see you next time. Thanks for watching :)
Tender Baked Cod with Panko Breadcrumbs
This easy baked cod with panko breadcrumbs is a total crowd pleaser, whether you're making a weeknight dinner for the family or celebrating a holiday meal like Feast of the Seven Fishes. Cod fillets cook gently with a crunchy panko topping made with Ritz crackers, grated Parmesan, garlic, and fresh herbs. Serve with lemon wedges, potatoes, and a big green salad.
????BAKED COD WITH PANKO BREADCRUMBS ingredients????
4 cod fillets
4 Tbsp EVOO
1½ tsp Kosher salt
¼ tsp freshly ground black pepper
½ cup panko breadcrumbs
½ cup Ritz cracker crumbs
3 Tbsp fresh parsley
2 Tbsp Parmigiano Reggiano
3 garlic cloves
1 tsp lemon zest
2 Tbsp unsalted butter
FULL RECIPE INSTURCTIONS + PRINTABLE:
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Alex Guarnaschelli's Grilled Mussels with Herbed Bread Crumbs | Alex's Day Off | Food Network
Alex uses the dry intense heat of the grill to cook mussels, and she tosses them with breadcrumbs mixed with fresh parsley and mint!
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Mussels with Herbed Bread Crumbs
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 20 min
Cook: 20 min
Yield: 8 servings
Ingredients
1/2 cup extra-virgin olive oil
4 cloves garlic, peeled and pressed
Kosher salt
1 cup bread crumbs, toasted golden brown
1 cup washed, dried and coarsely chopped parsley leaves
2 sprigs mint, washed, dried, and leaves coarsely chopped
3 dozen mussels, scrubbed, beards removed
1 or 2 lemons, halved
Directions
I love using the heat of the grill to open shellfish. I think they come out as juicy as if they were roasted in the oven. The flavors of garlic, parsley and mint make this a great opener to a meal or a nice side dish or nibble. The crunch of the bread crumbs is also a great texture contrast to the mussels and the flavors evoke the natural sweetness of the mussels.
Preheat the grill or grill pan to medium.
Heat a large skillet over low heat and add the olive oil. When the oil is warm add the garlic. Stir the garlic with a wooden spoon and season with salt, to taste. Give the garlic a minute to melt into the oil but do not let it brown. Stir in the bread crumbs, parsley and mint. Taste for seasoning, Set aside.
When the grill is hot, scatter the mussels on the grill in a single layer. Have a pair of tongs and a large platter ready. As the mussels open, use the tongs to remove them from the grill onto a platter. When they are all opened, squeeze the juice from the lemons over them and spoon the bread crumb mixture into the shells. Serve immediately.
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Alex Guarnaschelli's Grilled Mussels with Herbed Bread Crumbs | Alex's Day Off | Food Network
Panko Crusted Steak with Chimichurri
Recipe, yield 4 servings
2 lbs 10 oz. ribeye steak (about 2 inches)
To taste. salt & black pepper
*Let the meat rest for at least 30 minutes at room temperature before searing.
as needed. canola oil (for searing)
as needed. mustard, dijon (to coat the steak)
as needed. panko breadcrumbs (to coat the steak)
to taste. salt
to taste. thyme
1 head. garlic
ROOT VEGETABLES
5-6 each. potatoes
5-6 each. carrots
to taste. salt & pepper
to taste. pepper flakes
to taste. roasted garlic
GREEN CHIMICHURRI
1 bunch. parsley
1 each. small shallot
1 clove. garlic
1 each. small lemon zest and juice
2 Tbsp. white vinegar
to cover. extra virgin olive oil
to taste. salt and black pepper
to taste. pepper flakes
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Creamy Tomato Risotto with Crispy Garlic Crumbs
The creamy tomato base of this Creamy Tomato Risotto with Crispy Garlic Crumbs has a hint of lemon that’s just so mouth-wateringly moreish you won’t be able to put your fork down until your plate is clear (and maybe your plate is licked clean too. I, erm, definitely don’t do that.).
The full printable recipe for this delicious tomato risotto is here:
The tomato risotto ingredients:
Risotto:
14 oz (400g) tin of chopped tomatoes
1 cup (240ml) vegetable stock
1 tbsp tomato puree/paste
1 tbsp olive oil
1 small onion peeled and finely chopped
1 clove garlic peeled and minced
3/4 cup (150g) Arborio rice
1/3 cup (80ml) white wine optional, replace with stock if you'd prefer
3 tbsp double (heavy) cream
4 tbsp grated parmesan cheese (or vegetarian Italian-style hard cheese if you want it vegetarian)
1 tbsp fresh lemon juice
Good pinch of salt and black pepper
Crispy Garlic Crumbs:
3/4 tbsp butter
1/4 tsp Maldon salt or just a good pinch of normal salt
2 cloves garlic peeled and minced
4 tbsp (30g/1 oz) panko breadcrumbs
1 tsp chopped parsley
Zest of half a lemon
3 tbsp (20g) parmesan (or vegetarian Italian-style hard cheese if you want it vegetarian)
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Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs | Barefoot Contessa | Food Network
Ina tops this flaky baked fish with buttery cracker crumbs, crispy panko, parsley and plenty of garlic!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Baked Cod with Garlic And Herb Ritz Crumbs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 15 min
Yield: 4 servings
Ingredients
Good olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note)
1/3 cup panko (Japanese bread flakes)
2 tablespoons minced fresh parsley
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted
1/4 cup dry white wine, such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving
Directions
Preheat the oven to 400 degrees F.
Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don’t worry if some crumbs get into the sauce!)
Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
Cook’s Note
To make the crumbs, crush the Ritz crackers into the bowl of a food processor fitted with the steel blade and process until finely ground.
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Ina Garten's Baked Cod with Garlic And Herb Ritz Crumbs | Barefoot Contessa | Food Network