Coconut Shrimp

-

Coconut Shrimp from Southern Living May 2010 -- my friend and co-worker Terry came into work this morning and was VERY EXCITED about making this recipe for her husband George last night and how easy -delicious and fabulous it was -- I thought I think I have everything but the mango and yogurt --quick stop to TJ's -- whipped it up tonight --def a DO AGAIN recipe!


Preparation Time: 20 minutes
Other Time: 15 minutes
Yield: Makes 4 servings



1 1/2 pounds unpeeled, large raw shrimp (21/25 count)
Vegetable cooking spray
2 egg whites
1/4 cup cornstarch
1 tablespoon Caribbean jerk seasoning
1 cup sweetened flaked coconut
1 cup Japanese breadcrumbs (panko)
1 teaspoon paprika
Honey-Mustard Sauce---see recipe below

1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein shrimp, if desired.

2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.

3. Whisk egg whites in a bowl just until foamy.

4. Stir together cornstarch and Caribbean jerk seasoning in a shallow dish.

5. Stir together coconut, breadcrumbs, and paprika in another shallow dish.

6. Dredge shrimp,1 at a time,

in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers.

Lightly coat shrimp with cooking spray; arrange shrimp on wire rack.

7. Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning after 8 minutes. Serve with Honey-Mustard Sauce.

*****See rice recipe below as well*****

I used 1c basmati rice--rinsed in warm water until clear -add 2 cups of water --bring to boil cover and simmer 15 min --added in 3 green onions sliced. 1/2 mango cubed small. about 1/2 red pepper cubed, about 1/4 c coconut flakes , and the zest of a lemon --tossed in when rice cooked.


Try this twist!

Coconut Chicken: Substitute 1 1/2 lb. chicken breast tenders for shrimp. Proceed with recipe as directed, beginning with Step 2 and increasing bake time to 18 to 20 minutes or until chicken is done, turning once after 12 minutes. Sprinkle with salt to taste, if desired.

Note: Nutritional analysis does not include salt to taste.

Calories 448; Fat 11g (sat 6.6g, mono 1.9g, poly 1g); Protein 40.3g; Carb 46.4g; Fiber 1.9g; Chol 94mg; Iron 1.7mg; Sodium 604mg; Calc 65mg.



CALORIES 446 ; FAT 10g (sat 6g,mono 1g,poly 1.3g); CHOLESTEROL 259mg; CALCIUM 137mg; CARBOHYDRATE 47.9g; SODIUM 774mg; PROTEIN 40.5g; FIBER 1.9g; IRON 4.7mg

Southern Living, MAY 2010

Prep Time: 5 minutes
Yield: Makes about 1 1/4 cups (serving size: 1 tablespoon)

Ingredients Honey Mustard Sauce



  • 1/2 cup plain nonfat yogurt
  • 1/4 cup coarse-grained mustard
  • 1/4 cup honey
  • 2 tablespoons horseradish

Preparation

1. Stir together all ingredients. Serve immediately, or cover and chill up to 3 days.





Comments

Post a Comment

Popular posts from this blog

Siri Daly's Sticky Ham Sandwiches/ Sliders GUEST BLOG

-
Image
Guest blog recipe by Katie for her friends party on New Years Eve. Siri demoed this on THE TODAY SHOW.  She said they were a huge hit and did't last long! 1/2 cup (1 stick) unsalted butter 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon poppy seeds 1 package small sweet Hawaiian buns 1 pound sliced ham 1 pound sliced Swiss cheese 1. In a medium saucepan, bring butter, dry mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan.  Lower heat and let simmer for a few minutes. Set aside.   2. Slice buns in half and assemble sandwiches by adding desired amounts of ham and cheese. Place in a small baking dish (it helps if they fit snugly in there) and pour sauce all over, using a spatula to make sure they are all coated.  Cover with foil and let marinate in fridge for at least one hour, or overnight.  3. When ready to bake, preheat oven to 325ºF. 4. Bake sandwiches for 10...
Read more

Mario Batali's Penne alla Vodka

-
Image
We made this for dinner tonight and Kevin kept raving about the smoky flavor to it and suddenly stated you need to blog this (which I already intended to). After he went back for his final last bite finally packed up the leftovers for his lunch tomorrow. We will be making this again ... and again!     6 slices Bacon 2 cloves Garlic (thinly sliced) 1 can Tomato Paste 1/4 cup Vodka 1/2 cup Heavy Cream Pinch Nutmeg 1 pound Penne 1 piece Parmigiano Reggiano (for grating)   Bring a large pot of salted water to a boil and cook penne 1 minute short of the package instructions. Drain, reserving some pasta water for sauce. In a large saute pan, cook bacon over medium heat to render out fat. Cook for about 10 minutes until cooked but not too crispy. Add the garlic and tomato paste and cook until garlic is fragrant and tomato paste darkens Stir in the vodka and cook for a few minutes to meld the flavors. Add cream and season with nutmeg and salt to taste. ...
Read more

Michael Symon's Ricotta Meatballs

-
Image
YUM YUM YUM !!! Michael made this back in May on the Today show and again finally getting around to making it! I made the full recipe - which made 22 meatballs. I prepared it to thru the browning meatball stage then saved 4 for meatball subs the next day and froze the rest in small b atches to have over pasta or his Mascarpone polenta in the future. We wished we had more than we did for the meatball sub lunch and Kevin kept commenting how good they were. We will definitely be defrosting for pasta this week!! I took a bite so you could see how fab the meatballs were. UPDATED PIC of meatball on fresh pasta! Pomodoro sauce 1/4 cup olive oil 1 small onion, finely diced (about 1 cup) 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1 small bundle fresh oregano 1 small bundle fresh thyme Two 15-ounce cans whole peeled tomatoes, crushed with your hands Basil, to garnish Meatballs Olive oil Kosher salt and freshly ground black pepper 1/2 cup mince...
Read more