Build Up Your Tartar

It’s so easy to open a jar or can that it’s even easier to forget how to prepare the real thing.

Fresh, homemade tartar sauce is a snap to make, and you can tailor it to your tastes. Don’t care for tarragon? Use some dill. Not crazy about capers? Add some minced pickles instead. You just can’t make it wrong.

The tartar sauce goes well with this fast shrimp and zucchini dish.

Use panko, Japanese bread crumbs, for the breading. They provide a crisper, crunchier texture than ordinary bread crumbs.

Platter from Windows, Pasadena.

Breaded Shrimp and Zucchini

Active Work Time: 15 minutes Total Preparation Time: 25 minutes

Panko, Japanese bread crumbs, can be found at Asian markets and in the Asian-food aisle of well-stocked supermarkets.

1 1/4 pounds large shrimp, peeled and deveined, tails left on

2 zucchini (about 3/4 pound)

1/2 cup flour

Salt, pepper

3 eggs

1 tablespoon water

1 (3 1/2-ounce) box panko (Japanese bread crumbs)

Oil, for frying

Rinse the shrimp and pat dry. Set aside.

Cut the zucchini into sticks about 3 inches long and ½-inch wide. Set aside.

Place the flour in a shallow bowl and season with salt and pepper. Beat the eggs and water in a second shallow bowl and season with salt and pepper. Pour the panko into a third shallow bowl.

Heat about 1/2-inch of oil in a medium skillet over medium-high heat until it reaches about 350 degrees.

Holding one shrimp by the tail, roll it first in the flour then dip it in the egg, then coat with the panko. Fry the shrimp, about 6 or 8 at a time, until golden, about 3 to 4 minutes.

Roll the zucchini in flour, then dip in egg and coat with the panko. Fry the zucchini until golden, 5 to 6 minutes. Drain on paper towels and keep warm until all the shrimp and zucchini have been cooked. Serve with the tartar sauce.

4 servings. Each serving: 384 calories; 503 mg sodium; 404 mg cholesterol; 13 grams fat; 2 grams saturated fat; 29 grams carbohydrates; 35 grams protein; 2.17 grams fiber.

Tartar Sauce

Active Work and Total Preparation Time: 5 minutes

1 cup mayonnaise

2 shallots, minced

1 tablespoon minced fresh tarragon or dill

2 tablespoons chopped capers

1 tablespoon Dijon mustard

1 tablespoon minced parsley

2 tablespoons red wine vinegar

Combine the mayonnaise, shallots, tarragon, capers, mustard, parsley and vinegar in a small bowl. Chill until ready to serve.

About 1 cup. Each tablespoon: 58 calories; 124 mg sodium; 4 mg cholesterol; 5 grams fat; 1 gram saturated fat; 4 grams carbohydrates; 0 protein; 0.05 gram fiber.

MENU

Breaded Shrimp and Zucchini

Tartar Sauce

STAPLES

Capers

Dijon mustard

Eggs

Flour

Mayonnaise

Oil

Parsley

Shallots

Red wine vinegar

SHOPPING LIST

Panko

Shrimp

Tarragon or dill

Zucchini

GAME PLAN

30 minutes before: Make tartar sauce.

25 minutes before: Cut up zucchini, measure flour and panko. Beat eggs and water.

20 minutes before: Fry shrimp and zucchini.