Crispy, succulent coconut shrimp with an insanely good pineapple dipping sauce! These shrimp are baked, not fried, so you can go crazy and not feel guilty! They are so crisp and delicious, you won’t miss a thing!
Ingredients:
Serves 4 (or 2 extremely hungry people)
Shrimp:
• 1 1/2 lbs of large, shelled and deveined shrimp, patted dry
• Cooking spray
• 4 egg whites
Breading:
• 1 cup of plain Panko breadcrumbs
• 3/4 cup of sweetened coconut
• 1/2 tsp of salt
• 1/2 tsp of pepper
Dipping Sauce:
• 1 cup of fresh pineapple, finely chopped
• 1/3 cup of red onion, finely chopped
• 1/4 cup of fresh cilantro, finely chopped
• 1/2 cup of pineapple preserves
• 1 Tbs of seeded and finely chopped Jalapeno pepper
• 1 1/2 tablespoons of fresh lime juice
• 1/4 teaspoon of black pepper
• 1/8 tsp of ground ginger
Directions:
Start by adding all of the dipping sauce ingredients to a medium-sized bowl and stir to combine.
Then, mix the breading ingredients in a shallow bowl or pie plate.
Beat the egg whites with a fork until slightly frothy.Working with 3 shrimp at a time, dip them in the egg white, let the excess drip off, then coat with the breading, pressing it on with your fingers. Place them on a wire rack, over a foil lined baking sheet.
Spray the shrimp lightly with cooking oil spray and bake at 450° for 10 – 12 minutes til golden and crispy! To serve, place a bed of arugula on a plate, top with the shrimp and serve the sauce on the side! You’re in for a real, guilt-free treat!
This salad is fresh, healthy, beautiful and scrumptious! Use any veggies you like and you can grill, saute or roast the shrimp, extremely versatile. The dressing is out of bounds!
Ingredients:
Makes 2 entree salads or 4 side salads
- 1 lb of large shrimp, peeled and deveined
- 1 Tbs of olive oil
- sprinkle of salt & pepper
- 4 cups of chopped romaine lettuce
- peels of 1 carrot (use a potato peeler)
- 1 avocado, chopped
- 1 cup of fresh bean sprouts
- 1 cup of crunchy rice noodles
- 1/2 cup of mandarin oranges or fresh pineapple chunks
- 1/2 cup of chopped basil or cilantro
Dressing:
- 1 Tbs of soy sauce
- 1 Tbs of rice wine vinegar
- 1 Tbs of creamy peanut butter
- 1/2 cup of olive oil
- 2 cloves of minced garlic
- juice of 1 lime
- 2 tsp of sesame oil
- 1 tsp of chili paste
- 1 Tbs + 1 tsp of sugar
- 1/4 tsp of dried ginger
Directions:
Start by cooking your shrimp, using your preferred method, grill, saute or roast. I roasted mine, just cover a small baking sheet with foil, arrange the shrimp in a single layer, drizzle with the little olive oil, sprinkle with salt and pepper and bake for 10 minutes at 400°Next, make the delicious dressing, just whisk together all of the dressing ingredients in a small bowl.Now, just arrange the lettuce on a platter or you could just toss everything together in a large bowl. I like to arrange the veggies, oranges, bean sprouts and the rice noodles in rows because it looks so pretty, then sprinkle on the the chopped basil or cilantro, arrange the shrimp on top and drizzle on the dressing!
Note to cooks: All of the Asian ingredients are readily available in the Asian section of the grocery store. The mandarin oranges are not pictured because someone ate them before I got home and started cooking, I wonder who!
Succulent scallops and shrimp grilled until golden then topped with a divine Remoulade sauce! Quick and easy with a gourmet taste!
Ingredients:
Serves 2
Remoulade sauce:
- 1/2 cup of Mayonnaise
- 1/2 tsp of Dijon
- 1 tsp of Worcestershire sauce
- 2 tsp of Tarragon vinegar
- 1 heaping tsp of capers, drained
- 2 heaping tsp of fresh tarragon, chopped
- 2 garlic cloves, minced
- 2 tsp of shallot, minced
- 1/2 tsp of paprika
- 1/4 tsp of salt
- 1/4 tsp of pepper
Seafood
- 8 sea scallops
- 10 large shrimp, shelled and deveined
- 2 Tbs of olive oil
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 3-4 green onions, chopped, for garnish
Directions:
Mix all of the Remoulade sauce ingredients in a medium bowl, stir well to combine and refrigerate at least an hour.Place the shrimp and scallops in a shallow bowl and drizzle in the olive oil, salt and pepper and toss gently with your hands to coat with the oil. Skewer them on metal skewers or wooden skewers that have been soaked in water, double skewer them for easier turning.Prepare your grill, make sure to oil the grate. Place the skewers over direct heat and cook for 3 minutes on each side. Make sure you do not overcook, the scallops will be like hockey pucks! Remove from the grill and keep warm. To serve, remove the shrimp and scallops from the skewers, arrange on a plate and spoon some of the sauce over the top, garnish with green onions, serve the remaining sauce on the side. Bon Appetit!
A classic! Sweet, tender scallops, sauteed in butter and nestled in a sauce with vermouth, herbs, shallots, and lemon! So decadent and so easy to prepare!
Ingredients:
Serves 2
Scallops:
- 1 lb of sea scallops
- 1 Tbs of butter
- 1 Tbs of extra virgin olive oil
- 1/2 salt
- 1/4 tsp of freshly ground black pepper
Sauce:
- 2 Tbs butter (divided use)
- 1 large shallot, finely diced
- 1/4 cup of Vermouth (you can also use white wine)
- 1/4 cup of fresh mixed herbs, chopped ( thyme, rosemary, chives, and parsley)
- 1/4 tsp of grated lemon zest
- salt and pepper to taste
- lemon wedges
Directions:
Rinse the scallops with cold water and pat very dry with paper towels, this will ensure that they brown nicely.
In a cast iron or nonstick skillet over medium-high heat, add the oil and 1 Tbs of butter, heat until very hot.
Then, arrange the dry scallops in the skillet in a single layer with space in between. Season with salt and pepper.
Sear for 2-3 minutes until lightly browned, then turn the scallops over (with tongs) and sear the other side for another 2-3 minutes, until lightly browned and fairly firm to the touch.
Transfer the scallops to a plate and keep warm.
Turn the heat to medium and add 1 Tbs of butter and saute the shallots until they begin to soften about 1 minute.
Add the vermouth and simmer until reduced by half, about 5 minutes.
Add the herbs and lemon zest. Reduce the heat to low, add the remaining 1 Tbs of butter and whisk constantly until the butter melts into the sauce. Return the scallops and their juices to the pan. Gently roll the scallops in the sauce until warm. Taste and add salt if need.
Serve immediately with lemon wedges. Delicious over rice, pan-fried asparagus, or fettuccine. Enjoy!
Grilled Polynesian Shrimp
Author: Ruth Guerri
Recipe type: Shrimp
- 1½ lbs of large shrimp, deveined and shelled
- ½ cup of soy sauce
- ½ cup of pineapple juice
- ½ cup of brown sugar
- 3 cloves of garlic, minced
- 2 tsp of freshly grated ginger
- 1 Tbs of white vinegar or rice wine vinegar
- dash of cayenne pepper or to taste
- 2 green or red peppers cut into chunks
- 1 fresh pineapple, cored, skinned and cut into chunks
- Start by marinating the shrimp, add the soy sauce, pineapple juice, brown sugar, garlic, ginger, vinegar, and cayenne pepper to a small saucepan over medium-high heat and cook until it comes to a boil, turn the heat off and let cool. Place the shrimp in a large shallow bowl and pour in the cooled marinade, cover and refrigerate for 2-5 hours. Remove the shrimp and return the marinade to a saucepan and boil again, this time for a few minutes. This is for basting and serving
- Prepare your grill and skewer the shrimp, green pepper and pineapple. Stick the shrimp twice, through the head and the tail.
- Grill for 2 minutes on each side, basting with the reserved marinade.
- All done! Delicious over brown rice, drizzle on some of the reserved marinade, enjoy!
If you're using bamboo skewers, make sure to soak them in water for about 20 minutes so they don't burn.
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I’m just telling you straight out….you MUST make this recipe! It’s insanely delicious and easy to make! Mussels are simmered in a homemade tomato sauce, served over angel hair pasta and sprinkled with Parmesan, serve with crusty bread to soak up the heavenly juices!
Ingredients:
Serves 2 hungry people or 4 normal people
- 2 lbs of fresh or frozen mussels
- 1 Tbs of olive oil
- 1 small onion, chopped
- 4 garlic cloves, smashed and chopped
- 24 oz of chopped tomatoes, fresh or canned
- 3 tsp of fresh chopped basil
- 3 tsp of fresh chopped oregano
- dash of red pepper
- 1 tsp of sugar
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/2 cup of dry white wine
- 4-5 oz of angel hair pasta
- 2 Tbs of fresh chopped parsley for garnish
- 2-3 Tbs of freshly grated Parmesan cheese
Directions:
In a large skillet or soup pot, add in the oil and cook the onion and garlic over medium heat for 3-4 minutes. Add in the tomatoes, basil, oregano, red pepper, sugar, salt, pepper and wine. Simmer for 45 minutes to 1 hour until most of the liquid is cooked off.
Cook the pasta in a large pot of salted water according to package directions, drain and toss with a little olive oil.
If using frozen mussels, defrost in the microwave for 6 minutes, add them to the marinara, turn the heat to high, bring to a boil, then reduce the heat and simmer, partially covered for 5 or 6 minutes until heated through. (if using fresh mussels, just add them to the marinara and cook for 10 minutes)To serve, place the pasta on a serving platter, add the mussels and the marinara right on top, sprinkle on the parsley and the Parmesan cheese, serve with crusty bread to soak up the juices! Heavenly!Note to cooks: Frozen mussels are easy to find in the seafood section of most grocery stores and on occasion, you can find fresh ones. If a mussel doesn’t open after cooking, discard it.