Fried Shrimp w/ Baked Fingerling Potatoes and Roasted Butternut Squash

Dinner Tonight: Fried Shrimp w/ Baked Fingerling Potatoes and Roasted Butternut Squash







For Breakfast this morning I made a favorite, Skillet Potatoes and Ham. I used 1 package of Simply

Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped everything with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar and a fried Sunny Side Up Egg. Mom and Dad wanted McDonald's again so I went there to pick up Breakfast for them. Today was the funeral for my god friend that passed away a couple of days ago. May he rest in peace. Back home didn't do a whole lot, just relaxed and watched some College Football. For Dinner tonight I prepared Fried Shrimp w/ Baked Fingerling Potatoes and Roasted Butternut Squash



While at Kroger yesterday I seen they had some more of the huge Freshwater Shrimp, and couldn't pass those up! I rinsed them off in cold water and removed the shells, they were already deveined. To prepare these I’m using Zatarain’s Shrimp Fri – Seasoned Seafood Breading Mix. I used this for the first time just last week and I'm using it again.

Poured about 1 inch of light olive oil into large skillet. Heat oil to 350°F on medium heat. Take the peeled shrimp, mix 1/2 cup Zatarain’s Seasoned Shrimp Fri with 1/2 cup water in medium bowl. Pour

additional 1/2 cup Shrimp Fri onto plate or into plastic bag. Dip shrimp in the batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup Shrimp Fri until evenly coated. Discard any remaining batter in bowl or Shrimp Fri on plate or in plastic bag. Fry the shrimp, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels and served. The Zatarain’s Shrimp Fri is an excellent breading for Shrimp! Nice light coating with good flavor.







Then for one side I prepared Baked Fingerling Potatoes. I used the remainder of Fingerling Potatoes

that I had purchased at Jungle Jim’s the other day. To start I first washed the Potatoes off in cold water and patted dry with a paper towel. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. I love Fingerling Potatoes, probably my favorite Potato. Just love how easy they cook up and taste.



Then for another side I prepared some Roasted Butternut Squash, easy recipe for some delicious

Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don't have a good knife to cut it. I'll need; 2 packages of Diced Butternut Squash, 2 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.







To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the

Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! For Dessert later a Weight watcher's Cookies and Cream Ice Cream Bar.









ZATARAIN’S® Seasoned Shrimp Fri®

Zatarain’s Seasoned Shrimp Fri combines a unique blend of ingredients for crispy, golden and easy-to-make shrimp every time. The delicious, golden coating is perfect for shrimp and even fried vegetables – with real lemon added.

Usage tips

DEEP FRYING DIRECTIONS
1. FILL deep fryer no more than 1/3 full with oil. Heat oil to 350°F on medium heat.

2. FOR 1 lb. peeled shrimp, mix 1/2 cup Zatarain’s Seasoned Shrimp Fri with 1/2 cup water in medium bowl. Pour additional 1/2 cup Shrimp Fri onto plate or into plastic bag.
3. DIP shrimp in batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup Shrimp Fri until evenly coated. Discard any remaining batter in bowl or Shrimp Fri on plate or in plastic bag.
4. FRY shrimp, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels.

PAN FRYING DIRECTIONS
1. POUR 1 inch of vegetable oil into large skillet. Heat oil to 350°F on medium heat.
2. COAT and fry shrimp as directed above.

Note: For thicker coating, dip shrimp in 1/2 cup milk mixed with 1 lightly beaten egg. Shake off excess. Roll or shake shrimp in Shrimp Fri. Repeat.

Product nutrition information
(Amount per serving)
Calories: 70
Cholesterol: 0mg
Sodium: 820mg
Sugar: 0g
Fat: 0g
Fiber: 0g
Carbohydrates: 16g

http://www.mccormick.com/zatarains/products/breadings-and-frying-mixes/breading-mixes/seasoned-shrimp-fri