Ingredients
* 12 large, raw, peeled and deveined shrimp
* 2 Tbsp organic olive oil
* Zest from 1 lime
* Juice in one lime (about 2 Tbsp)
* 1/4 teaspoon chipotle powder (or more to taste)
* 6 strips thin bacon, cut in half (12 pieces)
* Skewers (for grilling) or toothpicks (for oven)
Method
1 Mix together in a bowl the lime zest, lime juice, organic olive oil,
and chipotle powder. Squeeze shrimp inside lime chipotle mixture; make
sure every bit is well coated.
2 Spread the bacon pieces out over several layers of paper towels on the
microwave-safe plate. Cover with another layer of paper towel.
Microwave on high before bacon fat sets out to melt however the bacon is
still pliable, about 1 1/2 minutes.
3 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.
4 Working one at a time, wrap one half part of microwaved bacon around
each bit of shrimp. If you are grilling, thread the shrimp onto
long, flat skewers (flat skewers make turning the shrimp about the grill
easier). Without flat skewers, I've used two thin bamboo
skewers (soaked in water for Thirty minutes beforehand) on the same
effect. If you work with the oven, secure each the bacon on top of the
shrimp with toothpicks. Position the bacon-wrapped shrimp on the slotted
baking pan (lined with foil inside for quick cleaning). Brush remaining
lime chipotle mixture on the outside of the bacon-wrapped shrimp.
bacon-wrapped-shrimp-4.jpg
5 Grill uncovered for five to 7 minutes on each side, or bake inside the oven
for 10-14 minutes, until shrimp is pink along with the bacon is crisp.
Thursday, May 5, 2011
Coconut Shrimp with Sweet Chili Mayo Recipe
Ingredients
* 1/4 cup mayonnaise
* 2 tablespoons sweet chili sauce
* 1 teaspoon chili-garlic hot sauce (optional)
* 1 pound tail-on shrimp, shelled but leave tail on
* 1/2 cup all purpose flour
* 1 egg
* 2 tablespoons coconut milk (or regular milk)
* Pepper and salt
* 1/2 cup Japanese panko bread crumbs
* 1/2 cup sweetened coconut flakes
* Oil, for frying
Method
One inch a little bowl, combine the mayonnaise, sweet chili sauce and the
chili-garlic hot sauce (optional). Put aside.
jaden-coco-shrimp-1.jpg jaden-coco-shrimp-2.jpg
2 Having a paring knife, slice down deep in the middle of the back of
the shrimp, but do not cut right through. Discard the black
vein/tract.
jaden-coco-shrimp-3.jpg
3 Set three shallow bowls side by side. Place flour within the first bowl;
whisk the egg and coconut milk within the second; and combine the panko
and coconut flakes inside the third.
4 Heat 2 " of oil in a very sauté pan over moderate heat until
thermometer registers 350°F.
jaden-coco-shrimp-4.jpg jaden-coco-shrimp-6.jpg
jaden-coco-shrimp-5.jpg jaden-coco-shrimp-7.jpg
5 Because oil is heating, bread the shrimp by dipping the shrimp on
either side inside the flour and shaking excess off. Next dip inside
egg/coconut milk mixture after which inside panko/coconut flakes, patting
to be sure the coating sticks well.
6 Fry the shrimp in small batches for 2-3 minutes until golden brown
on both sides. Serve with Sweet Chili Mayo for dipping.
* 1/4 cup mayonnaise
* 2 tablespoons sweet chili sauce
* 1 teaspoon chili-garlic hot sauce (optional)
* 1 pound tail-on shrimp, shelled but leave tail on
* 1/2 cup all purpose flour
* 1 egg
* 2 tablespoons coconut milk (or regular milk)
* Pepper and salt
* 1/2 cup Japanese panko bread crumbs
* 1/2 cup sweetened coconut flakes
* Oil, for frying
Method
One inch a little bowl, combine the mayonnaise, sweet chili sauce and the
chili-garlic hot sauce (optional). Put aside.
jaden-coco-shrimp-1.jpg jaden-coco-shrimp-2.jpg
2 Having a paring knife, slice down deep in the middle of the back of
the shrimp, but do not cut right through. Discard the black
vein/tract.
jaden-coco-shrimp-3.jpg
3 Set three shallow bowls side by side. Place flour within the first bowl;
whisk the egg and coconut milk within the second; and combine the panko
and coconut flakes inside the third.
4 Heat 2 " of oil in a very sauté pan over moderate heat until
thermometer registers 350°F.
jaden-coco-shrimp-4.jpg jaden-coco-shrimp-6.jpg
jaden-coco-shrimp-5.jpg jaden-coco-shrimp-7.jpg
5 Because oil is heating, bread the shrimp by dipping the shrimp on
either side inside the flour and shaking excess off. Next dip inside
egg/coconut milk mixture after which inside panko/coconut flakes, patting
to be sure the coating sticks well.
6 Fry the shrimp in small batches for 2-3 minutes until golden brown
on both sides. Serve with Sweet Chili Mayo for dipping.
Coconut Curry Mussels Recipe
Ingredients
* 2 lbs of mussels, cleaned and debearded
* 1 tablespoon of vegetable oil
* 1 yellow onion, chopped
* 1 thai chili, finely chopped (can substitute good pinch of chili flakes)
* 3 teaspoons of ginger, minced
* 1 1/2 tablespoons of curry powder
* 1/2 cup of chicken broth
* 1 can of coconut milk (13.5 fl. oz.)
* Pinch of salt
* 1 stalk of lemongrass, chopped into four pieces and smashed
* 3 kaffir lime leaves* (optional)
* Chopped cilantro
* Lime wedges
*Kaffir lime leaf: a vital ingredient in Vietnamese, Thai, and Hmong
cuisine; are available in Asian Markets, though many markets now carry
them in the produce aisles to fresh herbs. The tastes is very
distinct and should not be substituted. However, you can create this dish
without the leaves and the mussels will still taste great.
Method
1 Place mussels in a very bowl of cold water hence the mussels will goes
any sand or mud. Permit them to take 10 mins. Drain and repeat. Toss
any mussels which are open because they are dead. Debeard the mussels,
pulling out their byssal threads (aka: their "beards") and place them
in a very bowl of cold water until premade.
2 Heat the oil inside a pan and add the onion and stir for a couple minutes
until they become soft and slightly translucent. Add the chilies,
ginger, and curry powder and stir for a minute until fragrant.
3 Add the chicken broth and reduce half. Add the coconut milk, salt,
lemongrass and kaffir lime leaves if using and provide to your boil. Drain
and add the mussels, reduce heat to medium and cover having a tight
fitting lid. Cook for 6-7 minutes until the mussels open. Discard any
which can be closed because these were dead before cooking. (Some may be
slightly open, if you should debate on whether it's good to consume or
not, toss it.) Spoon mussels into bowls and pour over and done with broth.
Garnish with chopped cilantro and juice from lime wedges.
* 2 lbs of mussels, cleaned and debearded
* 1 tablespoon of vegetable oil
* 1 yellow onion, chopped
* 1 thai chili, finely chopped (can substitute good pinch of chili flakes)
* 3 teaspoons of ginger, minced
* 1 1/2 tablespoons of curry powder
* 1/2 cup of chicken broth
* 1 can of coconut milk (13.5 fl. oz.)
* Pinch of salt
* 1 stalk of lemongrass, chopped into four pieces and smashed
* 3 kaffir lime leaves* (optional)
* Chopped cilantro
* Lime wedges
*Kaffir lime leaf: a vital ingredient in Vietnamese, Thai, and Hmong
cuisine; are available in Asian Markets, though many markets now carry
them in the produce aisles to fresh herbs. The tastes is very
distinct and should not be substituted. However, you can create this dish
without the leaves and the mussels will still taste great.
Method
1 Place mussels in a very bowl of cold water hence the mussels will goes
any sand or mud. Permit them to take 10 mins. Drain and repeat. Toss
any mussels which are open because they are dead. Debeard the mussels,
pulling out their byssal threads (aka: their "beards") and place them
in a very bowl of cold water until premade.
2 Heat the oil inside a pan and add the onion and stir for a couple minutes
until they become soft and slightly translucent. Add the chilies,
ginger, and curry powder and stir for a minute until fragrant.
3 Add the chicken broth and reduce half. Add the coconut milk, salt,
lemongrass and kaffir lime leaves if using and provide to your boil. Drain
and add the mussels, reduce heat to medium and cover having a tight
fitting lid. Cook for 6-7 minutes until the mussels open. Discard any
which can be closed because these were dead before cooking. (Some may be
slightly open, if you should debate on whether it's good to consume or
not, toss it.) Spoon mussels into bowls and pour over and done with broth.
Garnish with chopped cilantro and juice from lime wedges.
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