Baked Coconut Shrimp

Last night, I was working out at the gym pretty late. The television on the Stairclimber I was panting on showed a commercial for Red Lobster's Coconut Shrimp. I started thinking about where the closest RL was, how I could make my post workout-window, and how soon I could get out of there with an adequate amount of calories burned. Then I had a crazy thought: Why don't I go home and make Coconut Shrimp myself?

I stopped by Safeway and picked up some prawns and buttermilk. Why buttermilk? No clue. I just thought it might be good to dip the shrimp in buttermilk followed by coconut. It was PERFECT.

I chose to bake, instead of deep fry like traditional Coconut Shrimp. I try to oven-bake instead of deep-fry when I can for a healthier choice. I couldn't tell the difference – delicious!

Baked Coconut Shrimp

1 pound large shrimp, peeled and deveined (I used 19/26 size)

1/3 cup cornstarch

1 teaspoon salt

½ teaspoon cayenne pepper

2 cups flaked sweetened coconut

½ cup low-fat buttermilk

Dry shrimp with paper towels.  Combine cornstarch, salt and cayenne pepper in a small bowl. Place buttermilk in a second bowl, followed by flaked coconut in a third bowl. One at a time, dip shrimp (by the tail) into the dry ingredients, then the buttermilk, and finally the coconut. Liberally apply the coconut! Place on a baking sheet lightly oiled or covered with parchment paper. Lightly spray tops of shrimp with cooking oil. Bake for 8 minutes at 400 degrees. Turn over shrimp and reduce heat to 350 degrees and bake for another 8 minutes or until shrimp is bright pink and coconut is browned.

Serving Our Friends and Neighbors

Isn't this picture the sweetest???!!!

I am blessed to have the opportunity on occasion to bring dinners to friends or family who are in need of a little help.  It's my chance to give back, as I've been fortunate to have meals delivered to my family when I've just delivered a baby or been ill.  It's always greatly appreciated and I love reciprocating.  With that stated, sometimes the opportunity comes up at the last minute and it's hard to know what to prepare.  The solution is to have a couple dinners ready to go in your freezer.  Arroz Con Pollo is an easy one make ahead.  My version uses boneless, skinless chicken breasts rather than the traditional whole fryer.  It is a complete kid-friendly meal in one 9x13.  Make two, side-by-side, with the second in a disposable 9x13 tin deep dish.  Freeze for up to three months.  Oh, be sure to include directions; spoken from experience!  


P.S.  I'm going to post some new yummy breakfast crepes I'm creating (for K, my Nutella fan) very soon!  

Arroz Con Pollo

Layer these ingredients in order:

• 1 ¼ cups long grain rice
• 1 fifteen oz can black beans, drained
• 1 fifteen oz can whole kernel corn, drained
• 6 boneless-skinless chicken breasts
• ½ cup diced red pepper
• ½ cup chopped green onion

Mix these ingredients together and pour over:

• 1 tsp oregano
• 1 tsp chopped garlic
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tsp chicken soup base
• 2 TB tomato paste
• 1 cup salsa
• 1 ½ cups water (this cooks the rice while baking)

Top with 1 cup grated cheddar cheese.

Cover and bake at 375 degrees for 1 hour and 15 minutes (check after one hour). Uncover and bake for five minutes.

To Die For Fettuccine Alfredo

I make my Fettuccine Alfredo a couple times a year. Many people swear off cream sauces. My take: If you are a healthy person who eats a variety of fruits and vegetables, lean proteins and smart carbs; if you exercise regularly; if you don't indulge in “treats” every day... then go ahead and enjoy! Alfredo sauce ranks right up there with cheesecake for me. I have modified this recipe to achieve what I enjoy at Olive Garden. It's an occasional treat and I love it – so much that I made it tonight. :)

Julie's Restaurant Style Fettuccine Alfredo

16 oz Fettuccine noodles, dry

¾ cup butter

1 pint heavy cream

3 ½ cups shredded hard Italian cheeses (Parmigiano Reggiano, Asiago, Romano, Fontina, ect)

Pinch of nutmeg

Salt and Pepper to taste

Parsley and shredded Parmesan for garnish

Minced fresh garlic (optional)

In a large saucepan, melt butter into cream over low heat. Add salt, pepper, nutmeg and garlic. Stir in cheese, one cup at a time, until melted. Be sure to stir frequently! This will thicken the sauce. While cheeses are melting, bring a large pot of salted water to rapid boil. Add pasta and cook to al dente; drain. When sauce is thickened and cheese is melted, transfer to a 9 x 13 glass pan. Add noodles to sauce and toss to coat. Garnish with parsley and parmesan. Makes eight servings. I sometimes add grilled chicken and steamed broccoli.