Fukuoka Shrimp

Posted by francis keyser Monday, March 12, 2012
Taste Level: VGR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 15 min.
Difficulty: 1

What are Fukuoka shrimp?  Well they are a shrimp recipe dreamed of then tried out, that I then named after a random city I saw on a map of Japan!  Sound like a great way to come up with a recipe?  My methods may be odd but this recipe is oddly amazing! Enjoy!

Ingredients:
Shrimp
1 lb jumbo gulf shrimp (peeled, patted dry)
1 1/4 cup panko crumbs
2 tsp Cayenne (optional)

Apricot Ginger Sauce
1/3 cup Apricot preserves
2 tbsp cider vinegar
1 tbsp soy sauce
1 scallion (diced)
1 tsp fresh ginger (minced)
1 tsp red pepper flakes
1 pinch brown sugar
2 tbsp cilantro (chopped)
1 jalapeno (seeded, diced)

Sauce
Heat preserves in a small non stick skillet over medium low heat until they begin to liquefy. Whisk in remaining ingredients, remove from heat and site to side until ready to use.

Shrimp
Preheat oven to 350 degrees.

Cover a baking safe dish with aluminum foil and lightly coat with olive oil.

In a medium mixing bowl add shrimp.  Drizzle sauce over shrimp and then fold by hand until all shrimp are well coated.  Add 1/4 cup panko bread crumbs to mixture and fold by hand until even.  In a separate bowl add the remaining 1 cup of panko crumbs.  Take one shrimp at a time and roll in the separate panko crumbs until well coated.  Place shrimp on aluminum covered baking dish.  Repeat with the rest of the shrimp. (Once all shrimp are coated you can sprinkle the optional cayenne over them if desired.)

Place shrimp onto middle oven rack and bake at 350 degrees for 15 minutes.  Serve with Sriracha Sauce and enjoy!

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