Roasted Parmesan Shrimp with Jicama Fries

Years ago, shrimp was low on my personal priority list among seafood. Breaded oysters would never fail to get my attention but somehow tastes change. Brion, on the other hand, loves shrimp and it seems to have rubbed off on me. Strangely enough, deep fried food doesn’t appeal to me and never has. I put it down to the fact that I spent many years in the commercial food atmosphere so that deep frying smell just doesn’t work for me. Now when it comes to oven baked ‘frying’ that’s another story.

Cooking shrimp in the oven preserves the natural flavors. Frying and grilling will cause flavor and moisture loss, which can make the shrimp turn out rubbery after it cooks. In this recipe the shrimp is prepared with a parmesan/garlic coating which bakes up nice and crispy. As a side, I’m making some  jicama fries. If you have never tasted this vegetable, it is very unique. A perfect description would be like a ‘savory apple’. A root vegetable, native to Mexico, sometimes referred to as a Mexican turnip or potato. Then to add a little pizzaz to the meal, I’ve made a garlic avocado ranch dip for both the shrimp and fries.

The classic Ranch dressing has been around since the 1950’s. While very popular in Canada and the United States, it is virtually unknown in other parts of the world. Typically made with buttermilk, onion, garlic, herbs and spices all combined into a mayo based sauce. This low-fat version of  garlic avocado ranch is perfect for this oven fried meal.

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Roasted Parmesan Shrimp with Jicama Fries
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Course Lunch, Main Dish
Cuisine American, Mexican
Servings
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Instructions
Garlic Avocado Ranch Dip
  1. Peel, core & mash avocado. In a food processor, add avocado, yogurt, garlic, herbs, onion powder & lime juice. Pulse a few seconds until well blended. Refrigerate in an airtight container until ready to serve.
Jicama Fries
  1. Peel jicama & cut into french fry pieces. In a saucepot of boiling water, sprinkle 1/2 tsp salt; add jicama fries & boil for 10 minutes. Drain well. In a large bowl, combine fries with oil, 1/4 tsp salt, garlic powder, cumin & smoked paprika. Coat well, blending spices. Preheat oven to 400 F. Spread fries onto a lightly oiled baking pan & bake for about 30 minutes, turning halfway through baking time, until fries are crisp.
Parmesan Shrimp
  1. Preheat oven to 400 F. In a bowl, combine oil, garlic, oregano, basil, parmesan, salt & pepper. Add shrimp & toss gently & thread on wooden skewers. Line a baking pan with foil & lightly oil. Place shrimp in oven & roast JUST until pink, firm & cooked through, about 6-8 minutes. Serve immediately with lemon wedges. jicama fries & dip.

Boston Clam Chowder

There is something very special about having an older sibling. For me, I just wanted to be with her and do everything and anything she could think of. For her, it was probably not quite as much fun having this ‘brat’ tagging along all the time asking questions. As Loretta and I look back over those times now, the memories are precious and endless.One such memory was that of the ‘clam race’ we invented.

About 6 kilometers or so from our farm, the Willow Creek ran through the farmlands. Starting up at the Chain Lakes in the foothills of the Rocky Mountains, it snaked it’s way through southern Alberta eventually emptying into the Old Man river. On occasion, during summer vacation, Loretta and I would either walk or ride our bike down to the creek. This was fun because we could roll up our pant legs and walk in the water when it was so hot. We come to realize that there were some ‘clam beds’ as we explored different areas of the creek. Just for fun one day we decided to line up some of the clams across the width of the creek. On our next trip we would check to see how far they had gone.

Life in the fifties had a such a gentle rhythm to it …. what a pleasure it was to be a part of it all.

Although fresh water clams are not good for eating it seemed like a good day to post this recipe (being kind of cool and rainy). Over the years that I spent working in the commercial food industry, Boston Clam Chowder was always a favorite with customers. I would like to share with you a quick, easy version using canned whole butter clams and nectar, making it cost effective as well as tasty.

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Boston Clam Chowder
A very filling, creamy soup made even better when served in bread bowls.
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Prep Time 15 minutes
Cook Time 20-25 minutes
Servings
cups
Ingredients
Prep Time 15 minutes
Cook Time 20-25 minutes
Servings
cups
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat and simmer for about 10 minutes until vegetables are tender.
  2. Combine flour with cream and blend until smooth. Add to vegetable mixture along with clams. Cook over medium heat until thickened. Serve.
Recipe Notes
  • The addition of 3 strips of crisply fried and crumbled bacon makes the chowder even better.