There is nothing I
like more than being in the kitchen. So, you can imagine how much I did enjoy
PAM cooking spray
invited me to be part of a happy crowd lead by chef George Durán. It was at the
Mariano Moreno Culinary Institute in Coral Way, 20 minutes from my house.
There, I met my
blogger friends and had fun with chef George who like me was born in Venezuela
and is an amazing cook.
The truth is that now
that my kids are growing and I’m back to working full time, I really appreciate
every time I learn how to simplify my life and cook in a trice without
In literally no time
chef George made oven “fried” shrimp and that is the recipe that I share below.
And just as he
prepared Asian-style short beef ribs, he made pineapple guacamole, and a
to-die-for coleslaw with cilantro and chipotle. Each of these recipes were so freaking
good that I will post them one by one, anytime soon.
The best part is that all
recipes were created for busy people who do not have much time to be stuck in
the kitchen. Thanks to PAM for introducing me to the world of cooking sprays (especially in your coconut oil and olive oil versions). Thanks Imusa, for my nonstick comal and that wonderful microwave tortilla warmer. Following is the oven “fried” shrimp recipe. I hope you like it!
Oven Fried Shrimp |
Ingredients for 4-6 portions
1 1/4 cups cornmeal or
1/2 tsp. of dried
1/2 tsp. of granulated
PAM Coconut Oil
No-Stick Cooking Spray
2 lbs. of large
shrimp, peeled and deveined
Preheat the oven to
400°F. Lightly spray a large rimmed baking sheet with PAM.
In a bowl, stir
together the cornmeal, paprika, oregano, basil, thyme, garlic, salt and cayenne
Mix shrimp with olive
oil in a bowl and coat with the cornmeal mixture, shaking off the excess. Spread in a single
layer on the prepared baking sheet.
Bake until the coating
is golden brown and the shrimp are opaque throughout when pierced with the tip
of a knife, about 10 minutes.
To print the recipe
Etiquetas: chefs, shrimp, tacos