"When a noble life has prepared old age, it is not decline that it reveals, but the first days of immortality."Muriel Spark
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Roasted Vegetable and Goat Cheese Salad
1 onion 1 yellow pepper 1 red pepper 1 eggplant 1 zucchini 6 green onions 12 asparagus 12 cherry tomatoes 6 tbsp Maille Balsamic Vinegar of Modena 4 tbsp olive oil 1 tbsp Maille A l'Ancienne (wholegrain) Mustard 1 tbsp fresh oregano, chopped 1 cup goat ...
You can Make Your Own Cookie Bouquet at Home
If you like, you can make your own cookie bouquet at home pretty easily. I recommend baking sugar cookies and using a cookie cutter with a hole in the middle, such as a flower. Once you have frosted your cookies, fill the hole with a gumdrop or other ...
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If you love coconut shrimp, here are three different, but very good coconut shrimp recipes to try.
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
Seasoning mix:
1 tablespoon cayenne pepper
2-1/4 teaspoons salt
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons black pepper
1-1/4 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
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.
By Dianne Ronnow © 2006 Mohave Publishing. All rights reserved.
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!
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WRAL.com (blog) |
Recipe: Heart tartsWRAL.com (blog)By Susan Caldwell of Lil' Chef Calling all sweetie pies! This homemade take on toaster pastries makes a lip-smacking valentine snack. 1. Heat the oven to 400° and cover a cookie sheet with parchment paper. 2. On a floured surface, roll out the pie ...and more » |
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Deliciously Healthy Italian RecipesMarketWatch (press release)It adds a delicious splash of flavor to any recipe. As a rule of thumb, she says, substitute an equal amount of olive oil for other cooking oils. -- Extra Virgin Olive Oil: Has a rich, full flavor, fragrant aroma, low acidity and deep greenish-gold ...and more » |
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