You know I love the Fair. Lil and I spend a ton of time there during the 11 days volunteering, seeing friends, eating and having fun competing in the food contests in Coolidge Hall. We both were very lucky this year and did well in the competitions and are so grateful for our good fortune!
If you think that the competition is not tough at the Fair you are mistaken. There are women and a few men who compete in the food competitions in Coolidge Hall that have enough ribbons to make a giant blanket and probably paper one wall of their house–my friends Jannine Fisk, Donna Marie Ryan, Susan Laurence, Deb Stewart, Sheryl James are included in that group and so many more. I didn’t even know these ladies a few years ago but they accepted me in to their circle of “Fair Weather Friends” and my life, and Lily’s, has been enriched by them in so many ways since I joined their ranks in 2007. Going to the Fair, seeing our friends and lots of friendly competition make us look forward to the first week in October every year.
There are competitions every weeknight and weekend days throughout the Fair. The week started off this year with Fleishmann’s Yeast “Bake for the Cure” which I was thrilled to place third (http://laurielufkin.wordpress.com/2010/10/13/me-bake-a-yeast-bread/). On Tuesday, Pillsbury Pie Crust Championship came an went without any ribbons for me but my friend Susan Laurence brought home the blue ribbon and I was thrilled–her pie was a lovely creation loaded with strawberries and just gorgeous, topped with chocolate curls–maybe I can pry the recipe out of her?
Wednesday rolled around and it was time for one of my favorite contests, Make it With Malto-O-Meal Cereal Contest. As you know, I love to both cook and bake and this is my chance to give up the rolling pin for the night and cook. Malt O Meal is a low cost cereal sold at some grocery stores and discount chains and the varieties offered mimic some of the most popular brand name cereal in the aisles today. They have their own version of frosted flakes and that is what I chose for my creation. I decided to do a crusted shrimp but I knew that the sweetness of the cereal needed to be tamed. I added some panko breadcrumbs and toasted sesame seeds and created a delicious appetizer that the judges liked enough to award me the blue ribbon!
Here’s the recipe and a few pictures—the ribbon comes with a nice little cash prize as well and I am still very excited to have won!
Sweet Sesame Crusted Shrimp with Asian Ginger Garlic Sauce
2 tablespoons minced fresh ginger root
2 teaspoons sesame oil
1/4cup soy sauce
3 tablespoons rice wine vinegar
1 tablespoons honey
1 clove minced garlic
2 tablespoons canola oil
2 tablespoon chopped scallions for garnish
Whisk together ginger root, sesame oil, soy sauce, vinegar honey and garlic in a bowl. Set aside for 30 minutes. Strain sauce through a fine sieve and serve with shrimp.
2 cup Malt O Meal Frosted Flakes
1 cup panko bread crumbs
1 1/2 teaspoons kosher salt
1/4 cup sesame seeds
12 large shrimp, peeled and de-veined
1 egg white
1/4 cup canola oil
In the bowl of a food processor, process Malt-O-Meal cereal, panko crumbs and salt. Add sesame seeds, pulse once to combine and pour prepared mixture in to a shallow dish and set aside.
In a medium bowl, toss together shrimp and egg white. Crust shrimp, four to six at a time, in crumbs and press crumbs on to shrimp to adhere if necessary. Set aside when coated and repeat procedure with remaining shrimp.
Heat 2 tablespoons oil in a large nonstick skillet over medium high heat. Cook shrimp, six at a time in a single layer in pan and cook for 2 minutes on each side or until golden brown. Remove shrimp from oil and drain on a flattened brown paper bag. Repeat with remaining shrimp and serve with Asian Ginger Garlic Sauce. Garnish with chopped scallions.