Brown bagging it the healthy way When enjoying a healthy lifestyle, one of the biggest challenges is making meals on the go. Brown bagging is even more difficult when children are involved, but it is still possible to create delicious, nutritious brown bag lunches that the whole family ... Fire Cracker Italian Sausage Pasta You will find that this recipe is very easy to make. And you can prep all of your ingredients in advance. Perfect for the busy mom on the go. Once you have all your troops ready for dinner, you can toss it all together in a matter of minutes. This is a ... Using Safe Food Handling Practices Did you know that the turkey you thawed on the kitchen counter, instead of in the fridge, could now contain bacteria levels high enough to harm human life, even though you can't see, smell, or taste it? There's nothing better than a home cooked meal ...
3 Great Coconut Shrimp Recipes
Coconut Beer Batter Fried Shrimp with Pineapple Salsa
2 eggs 1-3/4 cups all-purpose flour 3/4 cup beer 1 tablespoon baking powder 2 lb. medium shrimp, peeled and deveined coconut oil 3 cups grated coconut
Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.
Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.
Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.
Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.
Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.
Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.
Pineapple Salsa
1 cup finely chopped fresh pineapple 1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro 1/4 cup pineapple preserves (or apricot-pineapple preserves) 1 tablespoon finely chopped seeded fresh jalapeno chili 1 1/2 tablespoons fresh lime juice 1/4 teaspoon ground black pepper
Combine ingredients and gently toss.
Coconut Shrimp Kabobs with Island Coconut Salsa
1 lb. shell-on shrimp, uncooked 1/3 cup coconut milk, canned and sweetened 2 tablespoons lime juice 1 garlic clove, crushed 1 teaspoon red chili peppers, seeded and minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground white pepper 12 to 18 fresh pineapple chunks
Island Coconut Salsa
1 cup flaked coconut 1 cup chopped cilantro 1 cup chopped green onion 2 tablespoons fresh lime juice 2 tablespoons minced fresh ginger 1 to 2 teaspoons minced garlic clove 1/2 teaspoon sea salt 1/2 cup olive oil or macadamia nut oil
Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.
Caribbean Shrimp Run Down
1 lb shell-on shrimp, uncooked 3 tablespoons lime or lemon juice 3 cups coconut milk 1 large onion 3 cloves garlic Finely chopped hot pepper to taste 1 lb. tomatoes, peeled and chopped 1 Tbsp. vinegar 1 t. fresh chopped thyme Sea salt and freshly ground black pepper
Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.
Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.
About The Author: If you love coconut shrimp, check out the website at http://Coconut-Shrimp.com today. Thousands of people are losing weight and getting healthier with coconut oil diets. Find out what their diet secrets are at http://coconut-oil-diet.com now!
Recipes News
Thanksgiving countdown: Chatting about recipes Los Angeles Times, CA - 12 minutes ago As promised, here are the recipes discussed in yesterday's on-line chat. (If you missed it, you can read the transcript here.) And check back next week for ...
Testing Dale DeGroff's Cocktail Recipes At Drink Bostonist, MA - 21 hours ago This Bostonist owns many a compact, black and white volume of cocktail recipes, with small type and bare diagrams. Mixologist, booze consultant, and Museum ...
