Baked Coconut Shrimp

While wasting time on Pinterest, I came across a pin for these shrimp from The Girl Who Ate Everything. I love coconut shrimp! I don't have them too often, but every once in a while, if I'm out somewhere and they are on the menu, I just have to get them. I added them to my menu for last week, and I'm so glad I did.  I slightly altered the dipping sauce recipe to go along with the shrimp. The last time I ordered coconut shrimp out at a restaurant, they were served with an amazingly spicy mango sauce. Since I couldn't find pineapple preserves, and because I really loved the way the mango sauce paired with the shrimp, I set out to make some of my own. The closest thing I could find at the store to mango preserves was a mango-peach jam, so I gave it a try. It was a delicious pairing! I made a side of coconut rice to go along with the shrimp, to make it a little bit more substantial for a dinner rather than an appetizer. This meal was so easy to throw together that it is the perfect meal for any weeknight after work!

For the Dipping Sauce:
1 tablespoon Lime Juice
2 teaspoons Jalapeño, finely chopped
1/2 cup Pineapple Preserves (I used mango-peach jam)
*Splash of Tequilla (I added)

Add the lime juice, jalapeño, and preserves to a bowl and stir to mix well. Add a splash of tequila, if needed, to thin out the sauce. Set aside until ready to use.

For the Shrimp:
1 pound Uncooked Large Shrimp, peeled and deveined (I used 26-30 size)
2 Egg Whites
2 tablespoons Cornstarch
2 cups Sweetened Flaked Coconut

Preheat the oven to 400 degrees and line a cookie sheet with parchment paper. In a small bowl, beat the egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates. Holding the shrimp by the tail, dip it into the plate of cornstarch, making sure that it is coated. Then, dip the shrimp into the egg whites, then dip it into the coconut, coating well. Place the shrimp onto the cookie sheet and bake for 15-17 minutes, or until the coconut is golden brown, turning the shrimp half way through baking to be sure that both sides become golden. Serve with the dipping sauce. 

Shrimp Fra'diavolo

I had bought some shrimp to use in a pasta salad for a picnic we were supposed to go to.  Unfortunately, we got our dates mixed up and we weren't able to go to the picnic, so I tossed the shrimp in the freezer and figured I'd use them in something else.  When this recipe came up on Gimme Some Oven, I quickly took those shrimp out of the freezer and used them up.  This recipe was absolutely delicious!  The heat from the red pepper flakes added the perfect kick, and the parsley added a great freshness.  This would have been just as great if we substituted chicken for the shrimp, or even if we left the protein out all together.

1 pound Pasta (I used whole wheat penne)
1 pound Large, Uncooked Shrimp, peeled and deveined
4 tablespoons Olive Oil
5 Garlic Cloves, minced
1 medium Onion, chopped
1 cup Dry White Wine
1 (28 ounce) can Crushed Tomatoes
1 teaspoon Red Pepper Flakes
1/4 teaspoon Dried Oregano
Fresh Flat-Leaf Parsley, for garnish
Fresh Basil, for garnish (we omitted)
Parmesan Cheese, for garnish

Heat 3 tablespoons of oil in a large skillet over medium heat.  Season the shrimp with salt and pepper, then add to the skillet.  Sauté for 1 minute, then flip the shrimp and sauté until the shrimp is cooked through and no longer translucent.  Transfer the shrimp to a separate plate.  Add the onions and an additional tablespoon of oil to the skillet and sauté for 5 minutes, or until translucent.  Add the garlic and sauté for another minute.  Add the wine and deglaze the pan for 1 minute, then add the tomatoes, red pepper flakes, and oregano.  Reduce the heat to medium-low and let the sauce simmer and reduce for 10-15 minutes, until it is your desired thickness.  Return the shrimp to the sauce and stir to coat.  Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions.  Drain the pasta and toss with the sauce and shrimp.  Garnish with chopped parsley, basil, and parmesan cheese.

Grilled Shrimp Panzanella

Last weekend, when I was putting together my menu for this week, the August issue of Real Simple magazine came in the mail.  As I flipped through the pages, I saw many recipes that peaked my interest.  I immediately put them on my menu and added the ingredients to my shopping list.  This salad was supposed to have been dinner on Monday, but after 2 nights of spontaneous evening plans, I finally got around to making this for Wednesday.  It took next to no time at all to put together, and it gave me a chance to use some of the basil from my herb garden.  I significantly reduced this recipe...like more than halved, and it was just perfect for 2 of us, so this full recipe would probably feed 6 hungry people.  I used 1/2 pound of shrimp and not even a pound of tomatoes, but it worked.  I definitely plan to make this again!

1 1/2 pounds Large Shrimp, peeled and deveined
1 teaspoon Finely Grated Lemon Zest
2 tablespoons Fresh Lemon Juice
4 tablespoons Olive Oil
Salt & Pepper
1 small Baguette, split lengthwise
2 1/2 pounds Heirloom or Beefsteak Tomatoes, cut into wedges
2 cups Fresh Basil Leaves

Heat the grill to medium-high.  In a large bowl, toss the shrimp with the lemon zest, 1 tablespoon of the oil, and 1/4 teaspoon each of salt and pepper.  Brush the baguette with 1 tablespoon of the remaining oil.  Grill the baguette and shrimp, uncovered, until the baguette is golden and crisp, about 1 minute per side, and the shrimp are opaque throughout, 2-3 minutes per side.  Cut the baguette into bite-sized pieces.  In another large bowl, toss the shrimp, baguette, tomatoes, and basil with the lemon juice, remaining 2 tablespoons of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.  Serve.

Shrimp/Fish Tacos with Jalapeno-Ranch Sauce

We've been getting tons of rain lately, and unfortunately, the forecast is calling for more.  Luckily, we caught a break today so we took advantage of it and grilled up some fish.  I made a variation of these tacos that I found on A Taste of Home Cooking.  I used a combo of shrimp for me and talapia for Joel.  I made a slight change to the original marinade, swapping out garlic powder and cayenne pepper for jerk seasoning.  This made for a perfect, light meal, which we enjoyed with a beer on our patio!

For the Marinade:
1 pound Shrimp, peeled and deveined (we used a combo of shrimp and talapia)
Olive Oil
Juice from half of a Lime
Handful of Penzey's Jerk Seasoning

Combine the shrimp/fish, olive oil, lime juice, and jerk seasoning in a bowl.  Marinate for up to 30 minutes.  Cook the shrimp/fish in a foil packet on a grill.

For the Jalapeno Ranch Sauce:
1 can Chopped Green Chiles
1 packet Ranch Dressing Mix
1 cup Sour Cream

Combine the chiles with the ranch dressing and sour cream in a food processor and blend until smooth.

For the Tacos:
Flour Tortillas
Shredded Lettuce
Diced Tomatoes
Sliced Avocado
Shredded Colby Jack Cheese

To assemble, smear some sauce on the tortilla, top with lettuce, tomato, cheese, avocado, and shrimp/fish.  Drizzle extra sauce over top and serve.

Baked Shrimp Scampi

Joel and I don't really celebrate Valentine's Day.  To us, it's really just a Hallmark holiday, and who really needs all those chocolates and flowers, anyway?  So, we tend to just opt for a slightly "nicer than normal" home-cooked meal rather than making dinner reservations 3 weeks in advance, fighting crowds, and paying much to much for a meal at a restaurant.  This year, I made this Ina Garten recipe that I found on The Food Network's website.  I've made it before, and it was absolutely delicious, but I haven't gotten around to making it again until now.  I halved the recipe and served it with a side of linguine, tossed with olive oil, lemon juice, and parsley.

2 pounds (12-15 per pound) Shrimp
3 tablespoons Olive Oil
2 tablespoons Dry White Wine
Kosher Salt & Fresh Ground Black Pepper
12 tablespoons (1 1/2 sticks) Unsalted Butter, at room temperature
4 teaspoons Garlic, minced (4 cloves)
1/4 cup Shallots, minced
3 tablespoons Fresh Parsley, minced
1 teaspoon Fresh Rosemary, minced
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Grated Lemon Zest
2 tablespoons Lemon Juice
1 Egg Yolk
2/3 cup Panko Crumbs
Lemon Wedges, for serving

Peel, de-vein, and butterfly the shrimp, leaving the tails on.  Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons of salt, and 1 teaspoon of pepper.  Allow to sit at room temperature while you make the butter and garlic mixture.  In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until combined.  Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer, but side down, with the tails curling up towards the center of the dish.  Pour the remaining marinade over the shrimp.  Spread the butter mixture evenly over the shrimp.  Bake at 425 degrees for 10-12 minutes, until hot and bubbly.  If you like the top browned, place under a broiler for 1 minute.  Serve with lemon wedges.

Firecracker Shrimp

Last night, Joel and I went to listen to some live music in the parkway across the street from where he used to live.  Every Tuesday in the summer, people pack their chairs, dinners, and a bottle of wine and relax.  I wanted to make something that would be easy to carry with us and light, since it was so hot out.  I had some shrimp in the freezer that I wanted to use up.  I found this recipe on Christine's Kitchen Chronicles.  I paired this with some rice and pineapple mango salsa (recipe to follow) and it was absolutely delicious!

1 pound Shrimp (16-20 count), peeled and deveined
2 tablespoons Sriracha
2 tablespoons Olive Oil
1/4 teaspoon Salt
2 teaspoons Sugar
4-5 Garlic Cloves, minced

Combine all ingredients in a zip top bag and add shrimp.  Marinate for 20 minutes to 2 hours.  If grilling, skewer shrimp and grill until opaque with a slight char.  I used a grill pan in the house, so I grilled the shrimp for a few minutes on each side.

Shrimp Pomodoro

I'm not a huge seafood fan, but every so often I like shellfish.  When I saw this recipe from Chaos in the Kitchen, I thought it looked delicious so I bookmarked it.  I wanted to use fresh shrimp from the seafood counter, but they wouldn't peel and devein them for me, so I just bought frozen.  That was probably for the best anyway because even though I made the whole recipe, the thought of re-warming shrimp doesn't sound too appetizing.  Tomorrow, when we re-heat the pasta part, I can add "fresh" frozen shrimp!  This meal was very easy to put together, especially without the fuss of the shrimp.

1 pound Shrimp, thawed, peeled, & deveined

1/3 cup Olive Oil

Salt & Pepper

1 Onion, diced

6 Garlic Cloves, minced

1/2 cup Dry White Wine

6 Plum/Roma Tomatoes, roughly chopped

1/4 teaspoon Crushed Red Pepper Flakes (I eyeballed this, probably used a bit more)

1/2 cup Basil, julienned

1 pound Penne Pasta

In a large skillet, heat oil over medium-high heat.  Add shrimp and cook briefly until pink and opaque.  Season the shrimp with salt and pepper and remove them to a plate.  Add the onion and garlic to the oil and cook until sot.  Add the wine and cook for about 5 minutes.  Add the chopped tomatoes and cook for about 20 minutes, or until the tomatoes have released their liquids and become softened.  Meanwhile, cook pasta according to package directions.  Add the cooked pasta, shrimp, red pepper flakes, and basil to the tomato mixture and toss to coat.  

Lemon Tarragon Shrimp with Couscous and Roasted Tomato Jam

Last Friday was my birthday and to celebrate, we took a cooking class at a local cooking school/bakery that we love. We've taken classes there in the past and have always enjoyed them. It is a small setting with no more than 10-12 people. As you come in, you are served baguette with their absolutely delicious balsamic vinegar and olive oil to dip. You can buy wine by the glass as you sit and watch. You are provided with the recipes that are being cooked and the chef talks you through as they make it, including any tips or twists that they add along the way. After each dish is made, a generous portion is given to each person in attendance. This meal was one of the 4 meals that was cooked for us in the class titled "Special Meals Made Easy." I plan to make each of the other dishes as well. Though this recipe looks relatively involved, it is really very easy. And delicious. The recipe below reflects a serving size of 2.

For the Couscous:

1 cup Israeli Couscous

1 1/2 cup Water

1/2 of a container of Arugula

Basil

Olive Oil

Salt & Pepper

In a blender, mix together fresh basil, olive oil, salt, and pepper until it resembles the consistency of pesto. I eyeballed the amounts for all of them. Meanwhile, boil the water, add the couscous and reduce to a simmer until the couscous is tender. In a saute pan, wilt the arugula. Combine the couscous, arugula, and basil oil together and set aside.

For the Shrimp:

1/2 pound Large Shrimp, peeled, de-veined, and butterflied (there were 9 in my 1/2 lb)

1 Lemon

Tarragon

Salt

Pepper

Olive Oil

In a bowl, mix together olive oil, salt, pepper, tarragon, and lemon zest. Again, I eyeballed the amounts for this. Add the shrimp and toss to coat. In a skillet, add the shrimp and cook for about 2 minutes on each side, until they turn pink.

For the Tomato Jam:

1 pint Cherry Tomatoes

Olive Oil

Salt & Pepper

1 tablespoon Sugar

On a baking sheet, toss the tomatoes with olive oil, salt, and pepper, and roast them in a 450 degree oven until they begin to burst. When they are roasted, put the tomatoes in a saucepan with the sugar. Cook over medium heat, stirring to smash the tomatoes, and allow to thicken.

To assemble:

Put a scoop of couscous onto a plate and top with the shrimp. Squeeze the juice of half a lemon over the top. Serve topped or garnished with the tomato jam.