Baked Coconut Shrimp with Pineapple Cilantro Dip

Baked Coconut Shrimp with Pineapple Cilantro Dip

adapted from Every Day with Rachael Ray August 2010

No one really knows the origins of crunchy, breaded coconut shrimp, but it is thought to have originated in the tiki bar culture, which was all the rage in the United States after World War II. This is when access to tropical produce like coconuts and pineapples became an everyday thing.

Coconut shrimp is usually deep fried but this recipe oven bakes which lightens an old favorite.

Makes 2 servings                                                        4 WW pts / serving

2 Tbsp. + 2 tsp. shredded unsweetened coconut flakes
1/4 cup + 2 Tbsp. panko
Kosher salt and freshly ground black pepper
2 Tbsp. rice flour
2 egg whites
1/2 tsp. coconut rum
6 extra large shrimp, peeled and deveined, tails left on
4 oz. fresh pineapple, cut into chunks
1/2 tsp. sambal oelek

1/8 tsp. garlic powder
2 Tbsp. cilantro leaves

1. Preheat the oven to 325F.
2. Line a baking sheet with parchment; Spread the coconut flakes on the baking sheet.
3. Bake in preheated oven for 3 minutes; Stir with a spatula.
4. Cook an additional 3 minutes or until golden brown; Transfer the coconut to a mini food processor; Finely chop the coconut; Transfer the coconut to a shallow bowl.
5. Add the panko and season with salt and pepper.
6. Place the flour in another shallow bowl.
7. Increase the oven temperature to 450°.
8. Place a rack on the baking sheet.
9. In a medium bowl, whisk the egg whites until foamy; Stir in the coconut extract.
10. Coat the shrimp in the flour, shaking off any excess.
11. Dip in the egg white mixture to coat completely.
12. Toss in the coconut-panko mixture.
13. Place on a wire rack set on a baking sheet.
14. Bake until golden and the shrimp are cooked through, 8 to 10 minutes.
15. Meanwhile, put the pineapple, sambal, garlic powder and cilantro in the bowl of a mini food processor until coarsely chopped.
16. Season to taste with with salt and pepper.
17. Serve the shrimp with the pineapple-cilantro dip.

Enjoy!

Strawberry Daiquiri Bites

Strawberry Daiquiri Bites

adapted from The Kitchen - Food Network

After soaking the strawberries in the rum, reserve the rum to make strawberry daiquiris to drink instead of eating.

6 strawberries, hulled with a melon baller or paring knife to make a small hole
3/4 cups rum
1 tablespoons demerara sugar
Zest of 1/4 lime
Fat free whipped topping

1. Put the strawberries in a small container with the rum and soak for 30 minutes in the refrigerator.
2. In a small bowl, combine the sugar and lime zest.
3. Remove the strawberries from the jar and cut a small slice from the bottom of each so they stand up; reserve the slices.
4. Top each strawberry with some of the  whipped topping and sprinkle with the lime sugar. 
5. Cap each strawberry with a reserved strawberry slice prior to serving.

Enjoy!

Chicken with Rum served with Asian Broccoli with Cashews

I never would have thought to put rum and sage together. This dish does not have a strong rum taste, just enough to make you wonder what the secret ingredient is that's in there.

Chicken with Rum
adapted from http://www.bellalimento.com/2009/08/24/pollo-al-rhum-chicken-with-rum/
4 large chicken thighs
3 1/2 tbsp unsalted butter
4 fresh sage leaves
1 cup chicken broth
1/2 cup rum
Montreal Steak Seasoning

Pat your chicken thighs dry (wet chicken does not brown) and season with Montreal Steak Seasoning.. Melt the butter in a frying pan large enough to hold the chicken without crowding. Add the sage leaves and chicken thighs. Brown the thighs on all sides. 

Add the chicken stock and cook for about 5 minutes. Reduce the heat to a simmer and add the rum. Cover the pan and simmer until the chicken is cooked through, about 20 minutes.

Asian Broccoli with Cashews
1 bunch of broccoli florets, separated
1 Tbsp canola oil
4 garlic cloves, crushed
4 thin slices of ginger
1/4 tsp kosher salt
1/4 cup water
2 Tbsp. oyster sauce
Splash of apple cider vinegar
Handful of cashews


Steam the broccoli until tender crisp. Saute the garlic and ginger in the oil until golden. Add the broccoli, salt and water, stir fry until heated through. Stir in the oyster sauce, vinegar and cashews. Serve warm.

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