Coconut Shrimp Recipes

By: Dianne Ronnow
If you love coconut shrimp, here is very good coconut shrimp recipes to try.
Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
1 tablespoon baking powder
2 lb. medium shrimp, peeled and deveined
coconut oil
3 cups grated coconut

Seasoning mix:

1 tablespoon cayenne pepper
2-1/4 teaspoons salt
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons black pepper
1-1/4 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.
Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.
Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.
Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.
Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.
Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.


Pineapple Salsa

1 cup finely chopped fresh pineapple
1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper

Combine ingredients and gently toss.

More recipe at http://new-recipe.blogspot.com
Content Provider: http://www.my-articles.com
More About Dianne Ronnow: If you love coconut shrimp, check out the website at Coconut-Shrimp.com. Thousands of people are losing weight and getting healthier with coconut oil diets. Find out what their Coconut Oil Diet Secrets are!
Post in : Coconut shrimp recipes

More recipes :
Beef with Cucumber Raita
Ginger-Lime Chicken Salad
catfish-with-black-bean-and-avocado
caribbean-shrimp-run-down
coconut-shrimp-kabobs-and-island
coconut-shrimp-recipes
tex-mex-quiche
chicken-and-beef-sate
plum-sauced-wings
pepper-of-steak
secret-recipe-of-cheesecake-factory
strawberry-cheesecake-chocolate-recipe
easy-high-fiber-muffins-for-kids
healthy-minestrone-soup
french-recipes-10-most-popular
daily-new-best-recipes
tomato-bean-salad-supreme
red-river-burgers
greek-shrimp-salad
beef-larnar-thailand-food

Easy High Fiber Muffins For Kids

By: Stephanie Shank

Researchers have found that a high-fiber diet significantly reduces blood pressure levels among people with high blood pressure or hypertension. High fiber foods offer vital phytochemicals that we need for a healthy immune system. Fiber-rich foods tend to be higher in vitamins and minerals.

After eating fiber-rich foods, there is a feeling of fullness which helps to control overeating. A fiber-rich meal is processed more slowly. Losing weight is a natural result of eating high fiber foods such as whole grain breads and cereals; fruits such as raspberries, strawberries, unpeeled apples and pears; beans and legumes like kidney beans, lima beans, and lentils; nuts and seeds; vegetables such as broccoli, spinach, swiss chard and peas.

Carrot Bran Muffins/Blender Method
yield: 12 Large Muffins

1. Spray muffin pan with no-stick cooking spray

2. In a large mixing bowl thoroughly stir water into bran; stir in raisins, nuts, and carrots; let stand at least 5 minutes:

1 1/2 cups wheat bran (not boxed cereal flakes; just plain bran)
1/2 cup boiling hot water
1/2 cup raisins (soaked in water 5 minutes to soften; drained)
1/2 cup chopped walnuts
1 cup grated fresh carrot

3. Place in blender; blend at high speed 4 minutes until smooth:

1 cup buttermilk
2 eggs
1/2 cup honey
1 cup whole wheat pastry grain (not flour)

4. Combine and add all at once to liquid ingredients in blender and blend in briefly, but thoroughly:

1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon cinnamon

5. Pour batter into softened bran mixture; blend all thoroughly, but briefly with rubber spatula or mixing spoon. Do not overmix!

6. Fill muffin cups evenly, each almost full; bake at 350°F for 20-25 minutes. Allow to cool 5-10 minutes until muffins can easily be removed from the pan with a gentle tug on one side of muffins.

Per Muffin (using whole medium eggs, 1% fat buttermilk)
Calories: 189; Total Fat: 5 grams
Fiber: 5 grams

More About Stephanie Shank: Stephanie Shank aka Fiberlady has studied nutrition for many healthy years which prompted her commitment to a high fiber lifestyle and the development of her informative website High Fiber Health.

Strawberry Cheesecake Chocolate Recipe

By: Nicky Pilkington

If you think chocolate covered strawberry is tastes like a piece of heaven, wait till you taste the chocolate covered strawberry cheesecake. To make this delight, you need the following ingredients:

* 48 graham cracker squares -- ground
* 1/2 cup sugar
* 1 cup butter -- melted
* 4 teaspoons Grand Marnier
* 1 teaspoon cinnamon
* 1 quart fresh strawberries -- stemmed
* 1/2 cup confectioners' sugar
* 4 tablespoons Grand Marnier
* 2 teaspoons cornstarch
* 2 teaspoons water
* 24 ounces cream cheese -- softened
* 3 eggs
* 3/4 cup sugar
* 1 1/2 cup sour cream
* 4 1/2 teaspoons flour
* 1 1/2 teaspoon vanilla
* 3 tablespoons Grand Marnier
* 2 ounces unsweetened chocolate
* 1 teaspoon butter
* 1 cup confectioners' sugar -- sifted
* 3 tablespoons water
* 1/2 cup whipped cream -- chilled
* 2 tablespoons confectioners' sugar
* 1 tablespoon Grand Marnier

To make the crust, mix graham cracker crumbs, sugar, butter, four teaspoons of liqueur and cinnamon onto the bottom and sides of a greased 10" spring form pan. Chill it in a refrigerator.

For the strawberry layer, puree strawberries, confectioners’ sugar and four tablespoons of liqueur in a blender and place in top of a double boiler. Then add cornstarch and water and cook until thick, stirring to mix them well. Cool the puree to room temperature.

For the cheesecake, slice cream cheese into small pieces and place in food processor or blender with the three eggs, 3/4 cup sugar, 1 1/2 cup sour cream, 4 1/2 teaspoons flour, 1 1/2 tsp vanilla and three tablespoons of liqueur. Blend this rich mixture. Pour them into the crust making sure it is less than half of the height. Now spoon the strawberry layer onto the cheesecake and cover all areas except the crust.

Now pour the rest of batter over the strawberry layer with care.

Bake on cookie sheet at 350 degrees for 70 to 75 minutes. When the centre of the cake no longer shakes, turn off the oven and leave your cake in it for an hour.

After an hour, remove from oven, cover with plastic wrap and refrigerate overnight. Remove the cake from pan the next day and set aside.

In the meantime, you may prepare the chocolate glaze by melting chocolate and one teaspoon of butter in a double boiler. Add one cup of confectioners’ sugar and three tablespoons of water and mix well. Beat the mixture with a whisk until it is smooth. Apply the warm chocolate over the cheesecake then leave to chill till the glaze hardens.

To prepare the whipped cream, place 1/2 cup of whipped cream, two tablespoons of confectioners’ sugar and one tablespoon of liqueur in a chilled bowl. Using chilled beaters, whip the cream until stiff.

Spoon the cream into a pastry bag with a small rosette tip and use the cream to decorate the finished cheesecake. For the final touch, serve the cake with whole, fresh strawberries.

Chicken and Beef Sate

Ingredients

• 1-3/4 cups coconut milk
• 3 lemongrass stalks, tough outer leaves removed, trimmed, first 4 inches from root end chopped
• 1/2 cup finely chopped shallot
• 4 tablespoons fresh lime juice, or to taste
• 2 tablespoons Asian fish sauce (nuoc nam or nam pla)
• 1 tablespoons plus 2 teaspoons packed light brown sugar
• 1-1/2 tablespoons finely chopped garlic
• 2 teaspoons coarse salt
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 (1-1/2 pounds) skirt steak, cut crosswise into 24 (1-by-5-inch) strips
• 1-1/2 pounds boneless skinless chicken breasts, cut diagonally into 18 (1-by-5-inch) strips
• 1 tablespoon vegetable oil, plus additional for grill
• 2 tablespoons plus 1 teaspoon purchased red curry paste
• 1 cup roasted salted peanuts, finely ground
• 1/4 cup chopped fresh cilantro
• 42 (8-inch-long) bamboo skewers (soaked in water 30 minutes)
• 1/3 cup seasoned rice vinegar
• 3 tablespoons granulated sugar

Directions

1. Pulse together coconut milk, the lemongrass, shallot, 2 tablespoons juice, the fish sauce, 2 teaspoons brown sugar, the garlic, salt, cumin, and turmeric in a food processor until smooth. Divide mixture between 2 resealable plastic bags, place steak in one and chicken in the other, then seal bags and turn until meat is coated well. Marinate, chilled, at least 4 hours or overnight, placing bags in large bowls to catch any leaks.

2. Heat oil in a small heavy saucepan over moderate heat. Add curry paste and remaining 1 tablespoon brown sugar; cook, stirring, until sugar dissolves, about 2 minutes. Remove pan from heat and whisk in remaining 3/4 cup coconut milk, the peanuts, cilantro, and remaining 2 tablespoons juice (or to taste), for peanut dipping sauce.

3. Remove steak and chicken from marinade (discard marinade) and thread on drained skewers.

4. Preheat grill and lightly oil rack. Combine vinegar and granulated sugar in a small saucepan; bring to a simmer. Cook, stirring, until sugar dissolves, about 2 minutes, for basting sauce.

5. Grill meat, brushing both sides with basting sauce during last minute of cooking, turning once, until chicken is cooked through, about 4 minutes, and steak, turning once, about 2 minutes for medium-rare (discard remaining basting sauce). Arrange skewers on a platter and serve with peanut dipping sauce. Makes 8 servings.

More recipes :
thai-chicken-curry-in-coconut-milk
grilled-all-american-burgers
Beef with Cucumber Raita
Ginger-Lime Chicken Salad
catfish-with-black-bean-and-avocado
caribbean-shrimp-run-down
coconut-shrimp-kabobs-and-island
coconut-shrimp-recipes
tex-mex-quiche
chicken-and-beef-sate
plum-sauced-wings
pepper-of-steak
secret-recipe-of-cheesecake-factory
strawberry-cheesecake-chocolate-recipe
easy-high-fiber-muffins-for-kidsWSW
healthy-minestrone-soup
french-recipes-10-most-popular
daily-new-best-recipes
tomato-bean-salad-supreme
red-river-burgers
greek-shrimp-salad
beef-larnar-thailand-food