Janet McCormick: A delicious dish with a quick prep time | Features

How have we even managed to cook without the internet blessing us with knowledge and endless options? It’s hard to believe that there are so many people out there who are fed up with the constant novelty of food who could conceivably cook a meal without ever flipping through a magazine or cookbook for ideas to answer the question we ask ourselves. We are all asked at one time or another – “What are we eating? »

I remember many days as a young mother wishing I had been more careful when my grandmother was cooking in the kitchen. Luckily, I never neglected to write my heart about my mother’s efforts over the years. The many experiences in the kitchen that were remembered when delight ensued and happily forgotten when epic failure resulted.

“Autodidact” – riddled with blind results where the paths were strewn with irreparable errors – surely evolved and reached levels of enlightenment.

It all brings to mind “remember when” – like remember when it took ten attempts, a gallon of milk, a bushel of flour, and many trips to the grocery store to finally produce an edible loaf of bread?

I’m sure there’s more fun in cooking today with all the visual recipes and demonstrations. It was a bit difficult, but not in vain because these recipes are etched in the memory.

This dish, as delicious as it is, fulfills so many of my desires. I love cheese, shrimp and a quick prep time. It will be on my weekly rotation.

Panko Shrimps with Sour Cream

1/2 cup grated mozzarella cheese

Mix the breadcrumbs and thyme in the melted butter.

Dip shrimp in sour cream. Roll in breadcrumbs. Bake at 425 degrees for 10 minutes.

In a hot pan, pour a drizzle of oil and brown the spinach leaves. Sprinkle with onion and garlic powder. Squeeze the lemon over the top of the spinach. Serve the shrimp with the spinach.

Janet McCormick is the author of “10-Minute Meals” and a long-time resident of Lawrence County, Ohio. She can be reached at 304-654-2003.