Frosted shredded wheat is one my “Little Chatter’s†favorite cereal. I don’t like to throw out all those tasty crumbs that remain in the package after all the squares are gone. I usually add it to my cereal in the morning while she is eating hers. However, on this particular day, she had a great idea and wanted to share her recipe. I listened and thought why not? This is what she came up with and it is worth chatting about or shall I say eating! It was “Chat Worthy†enough that I even served it at a dinner party! You can prepare these ahead of time and place them on a tray in your refrigerator until guests arrive. Cook as your guests arrive, so they are served hot. These make an excellent finger food while your guests are mingling about chatting. If you are making a lot of the shrimp you will need to clean out your skillet after each batch. Some of the breading will come off and will begin to burn if not removed for the subsequent batches. Do so by taking paper towels folded and wipe out all remaining shredded wheat crumbs over your sink or garbage can. Be careful when doing this, because the pan and the oil will be hot. Return skillet to the burner and repeat the process. Serves 2, adjust ingredient amounts to accomodate the number of people serving.
 
Ingredients
1/2 lbs. of shrimp, thawed, rinsed and deveined keep tails on for built in handles
1 cup of crushed frosted shredded wheat crumbs (Crush the squares, if there aren’t enough crumbs.)
3 tablespoons of toasted sesame oil or coconut oil
A drizzle of honey
1 thinly sliced green onion
Sprinkle of kosher salt
Spicy Dipping Sauce
2 tablespoons of Asian chili paste
2 tablespoons of honey
Technique
Crush frosted shredded wheat crumbs that were in the bottom of the box and any additional whole squares if needed in a blender or magic bullet to produce very fine crumbs. While shrimp is still moist with the water from being rinsed pat each piece into fine crumbs on both sides. Place onto a tray for cooking immediately or refrigerated for cooking later. Once all shrimp are breaded, heat oil over medium high heat in a large skillet. Gently place shrimp into skillet. Once the underside begins to brown, gently turn each shrimp to finish cooking process. The cooking process will be about 2 – 3 minutes on each side. The shrimp should be curled and browned and pink where no breading is present. There should be no translucent color visualized. Place cooked shrimp onto a platter, drizzle with honey, sprinkle with kosher salt and green onions. Make the dipping sauce by whisking both ingredients together. Place sauce in a decorative bowl and serve along side the shrimp.
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