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.
Roasted Parmesan Shrimp with Jicama Fries
Garlic Avocado Ranch Dip
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.
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.
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.
Today, November 23rd, our American neighbors are celebrating their Thanksgiving Day. A public holiday, originating as the ‘harvest festival’, is now celebrated along with Christmas and New Year as part of the broader ‘holiday season’.
Here in Canada, our Thanksgiving was celebrated on October 9th. Generally at the heart of this feast is a roast turkey with all the trimmings. I thought I would get a little more creative today and break with tradition as well as giving an acknowledgement to the US holiday.
BACON WRAPPED, GUACAMOLE STUFFED CHICKEN BREAST seems like an interesting idea. Guacamole, an unlikely stuffing for chicken breast as it usually served as a cold tortilla chip dip. It’s one of those taste ‘sensations’ you have to taste to believe. Of course, you have to start with liking avocados —
As history tells us, the Aztec empire created guacamole spread with some of the same ingredients that we use today as far back as the 1500’s. Published recipes first started appearing in the 1940’s.
Along with the guacamole, I used some smoked Gouda cheese in these little delicacies. I was careful not to add any salt in the guacamole. Between the bacon and the Gouda, I felt it had enough for our liking. The meal makes a nice presentation as well as having a great taste.
Bacon Wrapped, Guacamole Stuffed Chicken Breast
Tender chicken breast stuffed with creamy guacamole & Gouda cheese all wrapped in crispy bacon!
Mash avocado with a fork, leaving some chunks. Mince onion & coarsely chop sun-dried tomato pieces. Combine all guacamole ingredients to blend.
Preheat oven to 400 F. Cut a slit into the center of each chicken breast to make a pocket. Lay breasts between two sheets of plastic wrap & pound flat to about a 1/4-inch thickness. On cut side of breasts, lay sliced Gouda cheese. Divide guacamole between breasts; roll up chicken breasts & wrap each one in two strips of bacon. Make sure bacon ends are all on one side. Use toothpicks to ensure all stays in one piece.
Bake for 20-30 minutes, until chicken is cooked & bacon gets nice & crispy.