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Recipe: Coconut Crunchy Shrimp

coconutshrimp

Yesterday in Chicago the weather was sunny and 65… in the middle of February!  It was spectacular.  I was inspired by the warm weather to create something that reminded me of summer or my favorite warm weather place, the Caribbean. 

The first time I ever tried coconut shrimp was at a restaurant I worked at in college.  They fried them up and served with a sweet plum sauce.  I absolutely loved them and ordered them almost every shift I worked.  My version requires no frying and it so easy and quick to make.  I also borrowed a great broiling technique from Ellie Krieger from the Foodnetwork, which works every time.

Some people say they are not fans of the texture of coconut, which I can kind of understand.  A great tip for flaky coconut is to throw it in the blender or food processor before using, this helps the coconut blend in well with the breading. I did not do this as me and Husband love coconut in any form.


Prep Time : About 15 minutes
Cook Time: 5 minutes
Serves 4

Ingredients

1 pound peeled and deveined shrimp (this just makes life easier)
1/2 cup all purpose flour
1/2 cup shredded coconut, I used sweetened and used a heaping 1/2 cup
3/4 teaspoon salt
1/4 teaspoon pepper
3 egg whites
3/4 panko crumbs (japanes style breadcrumbs, found in almost every grocery store in the Asian section)
1 teaspoon ancho chili powder (which is a milder chili powder)
2 tablespoons canola oil
Nonstick cooking spray

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Recipe: Tomato, Chickpea, and Arugula Salad

Tomato Chickpea salad

I absolutely love salads, so when I come across a new recipe, I have to share it with everyone - we all could use more veggies in our diets. This recipe is quite simple and tasty, as well as pleasing to the eye—because I am a huge believer in that we first eat with our eyes, before our mouths.

Ingredients:

  • 3 ounces baby arugula
  • 2 scallions, thinly sliced
  • 1 15 oz. can of chickpeas, rinsed and drained
  • 1 cup halved cherry tomatoes
  • 1/4 cup walnuts, toasted if desired(my preference)
  • 2 TB red wine vinegar
  • 2 TB olive oil
  • coarse salt and ground pepper to taste

Preparation:
In medium bowl, layer the first 5 ingredients and set aside. In separate tightly lidded container, combine vinegar, oil, salt, and pepper; shake until blended. Pour directly onto salad and toss.

Enjoy a fresh, quick salad.


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