This afternoon I was feeling a bit antsy. After flipping through a cookbook or two, I decided to try something new.

First, I pulled out a recipe for fresh baguettes from Southern Living and started a dough to rise.

Then, I decided to give a recipe (Shrimp Parmesan with breaded mozzarella) I had seen in the current issue of Cuisine at Home a try.

Dinner was amazing!

While I forgot to take a picture of the shrimp, here is a shot of the baguettes as they cooled.

If anyone is interested, the recipes are below; however, while the bread recipe is verbatim, I did change up the one for Shrimp Parmesan to suit me.

Shrimp Parmesan with breaded Mozzarella

For the Pasta:

4 cups Campari or cherry tomatoes, quartered (I used 2 cups cherry tomatoes and a large can of whole peeled tomatoes, drained and quartered)
1 large sweet yellow onion, diced
4 -5 cloves of garlic, minced
3 TBS tomato paste
2 tsp anchovy paste
Salt and pepper to taste

1 lb. angel hair pasta

Bring a pot of salted water to boil for the angel hair pasta.

Sauté onions, and garlic in 3 TBS olive oil in a large pan over medium-high heat. Once tender, add the tomatoes and simmer for 3 or 4 minutes, then crush tomatoes with a potato masher. Stir in tomato paste and anchovy paste. Season with salt and pepper. Simmer over a low heat. If a little sour, sprinkle a bit of sugar.

Cook pasta; drain, then add to the sauce.

For the Mozzarella:

1 cup Panko crumbs
2 eggs, beaten
3 TBS all-purpose flour
4 – 6 slices fresh mozzarella, about ¼-inch thick (1 oz. each)
Salt and pepper

Place panko, eggs, and flour in 3 separate shallow bowls (I like to use pie plates). Season both sides of cheese with salt and pepper.

Dredge each slice first in flour, then dip in egg and coat in panko. Dip cheese a second time in egg and panko to double-coat.

Heat 1/14 cup oil in a non-stick skillet over high. Add breaded cheese and fry until golden, 2-3 minutes on each side. Transfer to paper-towel lined plate and keep warm.

For the Shrimp:

2 lbs. medium to large shrimp, peeled, deveined, and sliced in two
2 TBS garlic, minced
¼ tsp red pepper flakes
2 TBS chopped fresh parsley
Juice of ½ a lemon
¼ cup fresh grated Parmesan
Salt and pepper to taste

Sauté shrimp, garlic, and pepper in 2 TBS of butter over medium-high heat for 1 – 2 minutes. Stir in parsley, lemon juice, salt and Parmesan for another minute.

To serve, top each fried cheese slice with shrimp, then add pasta with sauce on the side.

Baguettes and Rolls

2 (1/4-ounce) envelopes rapid-rise yeast
2 TBS sugar
2 ½ cups warm water (100 – 110 degrees)
1 TBS salt
1 TBS butter, softened
6 ½ - 7 cups all-purpose flour
2 egg whites
2 TBS cold water

Stir together yeast, sugar, and warm water in a 4-cup liquid measuring cup; let stand 5 minutes.

Stir together yeast mixture, salt, and butter in a large bowl. Gradually stir in enough flour to make a soft dough. Place in a well greased bowl, turning to grease top.

Cover and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk.

Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Divide dough in half. Shape 1 portion into 12 (3 ½-inch) ovals; place on a greased baking sheet. Make shallow cuts in tops of rolls; cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

Divide remaining portion in half. Turn 1 half onto a floured surface; press with a rolling pin to remove air bubbles. Shape into a 15-inch rope.

Place in a greased baguette pan or large baking sheet. Make deep, 2-inch cuts in top of loaf using a razor blade. Repeat procedure with remaining dough. Let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

Bake rolls and baguettes separately at 400 degrees for 15 minutes. Stir together egg whites and water; brush over bread. Bake 5 more minutes or until golden. Cool on a rack.

Yield: 1 dozen rolls, 2 baguettes.

This is the second time I have tried the bread recipe. It is very easy, just make sure the water temperature for the yeast is about 110 degrees. As for a draft free place for the bread to rise, I poured hot water into a pan placed on the bottom rack of the oven with my covered bowl of dough above it. I left a thermometer in the oven so I could monitor the temperature. I wanted it to stay about 85 degrees. When it got too warm, I opened the door slightly and propped it so with a wooden spoon. When it got too cool, I closed the oven door. Good luck!