Baked Coconut Shrimp

Over the weekend for Nick and I’s three year anniversary we decided to make dinner instead of going out. That morning Nick had gotten his daily email from allrecipes.com and it was Baked Coconut Shrimp!

Quick, easy and YUMMY!

Baked Coconut Shrimp

via allrecipes.com

Ingredients

  • 1 pound large shrimp, peeled and deveined (FRESH shrimp) You buy get it deveined with the shells on and take the shells off yourself or deveined and peeled but definitely use FRESH shrimp, not the pre-cooked stuff.
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper
  • 2 cups flaked sweetened coconut
  • 3 egg whites, beaten until foamy
  1. Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
  2. Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
  3. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

These come out perfect! Plump shrimp with sweetened coconut with the hint of cayenne – nomnomnom sign me up!

This slideshow requires JavaScript.

 

Southwest Shrimp Tacos

Put together a flavor fiesta in no time! Tacos are perfect for an easy weeknight meal!

Southwest Shrimp Tacos

Ingredients 

  • 10 to 12 (10-inch) wooden skewers
  • 2 pounds unpeeled, large raw shrimp (21/25 count)
  • Vegetable cooking spray
  • 2 tablespoons hot sauce
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ancho chile powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 16 to 20 (8-inch) soft taco-size gluten free corn tortillas
  • 3 cups shredded cabbage
  • 1 cup grated carrots
  • Lime wedges
  1. Soak skewers in water 20 minutes.
  2. Meanwhile, peel shrimp; devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
  3. Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink.
  4. Grill tortillas 1 minute on each side or until warmed.
  5. Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Almost-Famous Spicy Fried Shrimp

Since yesterday’s Fat Tuesday, I have been thinking about spicy and seafood and good old fashioned, down home cooking. Southern cooking is delicious and a lot of the deliciousness is fried! Not always the healthiest for you, but everything in moderation. Enjoying a fried shrimp appetizer or meal can be a fun treat for you and however you are cooking for!

Almost-Famous Spicy Fried Shrimp

For the Sauce:

  • 1/2 cup mayonnaise
  • 1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
  • 2 teaspoons honey
  • Kosher salt

For the Shrimp:

  • Vegetable oil, for frying
  • 2 large eggs
  • 3/4 cup all-purpose gluten free flour
  • 1/2 cup cornstarch
  • Kosher salt and freshly ground pepper
  • 1 1/4 pounds small shrimp, peeled and deveined
  • Bibb lettuce leaves, for serving
  • Thinly sliced scallions, for garnish
  1. First, make the dipping sauce. Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
  2. Now prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350ºF.( If you don’t have a deep-fry thermometer, test how hot the oil is by wetting your hand a little and spritz a little of the water on the pan. If the water dances, you pan is ready)
  3. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
  4. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
  5. Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Enjoy with your favorite sides! Meals out of an appetizer or enjoy lots of small plates. Small plate dining is becoming very popular!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Shrimp is the Fruit of the Sea

One of my favorite movies is Forrest Gump and one of my favorite characters is Private Benjamin Buford ‘Bubba’ Blue, Forrest’s best friend when he went to war in Vietnam. Bubba: “Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.”

There is so many things can be done with shrimp. Shrimp is one of my favorite seafoods! Seasoned just right it is so good! Let’s get to it.

Spicy Grilled Shrimp Platter 

Ingredients

  • 4 cups water
  • 2 tablespoons kosher (coarse) salt
  • 2 tablespoons sugar
  • 1 tablespoon crushed red pepper flakes
  • 3 cloves garlic, sliced
  • 1 teaspoon paprika
  • 30 uncooked deveined peeled shrimp (1 1/4 lb of 26-30 count size), thawed if frozen, tail shells removed
  • 1/3 cup seafood cocktail sauce
  • 1/3 cup refrigerated honey mustard dressing
  • 1/3 cup spicy hot peanut sauce (from 7-oz bottle)
  1. In 2-quart saucepan, heat 1 cup of the water to boiling. Add salt, sugar, red pepper flakes, garlic and paprika; stir to dissolve salt.
  2. Remove from heat. Add remaining 3 cups cold water. Place shrimp in large resealable food-storage plastic bag. Pour brine mixture over shrimp. Seal bag, pushing out air. Place bag in dish or plastic container. Refrigerate 1 hour.
  3. Heat the broiler to medium. Remove shrimp from brine mixture; discard brine. On each of 6 (12-inch) metal skewers, thread shrimp, leaving 1/4-inch space between each.
  4. Cook on medium heat 5 to 6 minutes, turning once, until shrimp are pink.
  5. In 3 separate small bowls, place cocktail sauce, dressing and peanut sauce. Arrange bowls on platter; add shrimp to platter.

Shrimp and Tomato Martinis

Looking for an elegant hors d’oeuvre or first course? This gussied-up shrimp cocktail gets high marks for flavor and presentation, making you the hostess with the most tastiest dish.  

Ingredients

For the Red Wine Vinaigrette:
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, finely chopped
For the Tomato Relish:
  • 3 medium tomatoes, seeded, chopped (1 1/2 cups)
  • 2 cloves garlic, finely chopped
  • 3 tablespoons chopped fresh basil leaves
  • 2 tablespoons small capers, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
For the Shrimp:
  • 24 medium cooked shrimp (thawed if frozen), peeled, deveined (tail shells removed)
  • 8 fresh basil leaves, sliced
  1. In small bowl, beat vinaigrette ingredients with whisk until smooth.
  2. In medium bowl, mix tomato relish ingredients.
  3. To serve, divide tomato relish evenly among 8 martini glasses. Top each with 3 shrimp. Spoon about 1 tablespoon vinaigrette over each. Garnish with sliced basil leaves.
If you don’t have martini glasses, use large wine glasses or lowball glasses.
These are two great recipes that will have your taste buds dancing. Dinner just got a little fancier. 🙂

 

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.