CURRY-COCONUT SHRIMP
Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
- Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
- Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
- In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g
BAMBOO PIPE STEAMED COCONUT SHRIMP
This easy recipe is packed full of flavor! My parents were in the Air Force, traveled through Asia for years and brought back tons of recipes. To this day, we still cook our shrimp with bamboo steamers because of the ease and richness of the flavor imparted.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak two 8-inch-long, 4 1/2-inch-wide bamboo steamer pipes in water for 15 to 20 minutes before using to prevent them from burning over an open fire. (See Cook's Note.) If the walls of the bamboo steamer pipes are at least 1 inch thick or if you are using a gas grill, this step is optional.
- Place the shrimp in a medium bowl and sprinkle with the salt. Mix in the coconut milk, rice wine vinegar, ginger, soy sauce, sesame oil, green onion, cilantro, lemongrass and red chile flakes.
- Prepare an open fire with grill grates or prepare a gas grill for 350 degrees F.
- Fill the bamboo pipes with the shrimp mixture. Ensure the liquid fills the bamboo pipes at least three-quarters of the way up. Place the bamboo pipes directly on the grill grates over the open fire or directly on the grates of a gas grill at 350 degrees F. Remove the bamboo pipes when the shrimp are cooked through, after about 30 minutes. Allow to rest for 5 minutes. Drain the liquid from the bamboo pipes and reserve for the guests to use for dipping or smothering. Serve the shrimp over your favorite side or steamed white rice.
SHRIMP WRAPPED IN HAM
Make and share this Shrimp Wrapped in Ham recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 30m
Yield 16 Shrimp
Number Of Ingredients 10
Steps:
- Dressing: Finely chop the prepared tomato flesh and put it, the onion, parsley, capers and lemon rind in a bowl.
- Mix gently.
- Combine the oil and vinegar and add the other ingredients.
- Set aside until required.
- Shrimp: Wrap a slice of ham around each shrimp and rub with a little of the extra oil.
- Place the shrimp in a heatproof dish large enough to hold them in a single layer.
- Bake in a preheated oven 325f/160f for 10 minutes.
- Transfer the shrimp to a serving platter and spoon the dressing over.
- Serve at once, or let cool to room temperature.
- To peel the tomatoes, remove the core and cut a small cross in the top of each one.
- Put them in a heatproof bowl and cover with boiling water, allow to stand for 30 seconds.
- Remove with a slotted spoon to a bowl of ice water.
- Peel the skin off, then cut in half and scoop out the seeds with a teaspoon.
Nutrition Facts : Calories 64.6, Fat 3.9, SaturatedFat 0.6, Cholesterol 42.6, Sodium 58.9, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 5.9
BACON WRAPPED COCONUT QUICHE AND COCONUT POPCORN SHRIMP
I made coconut flavored quiche adding fresh corn to enhance more sweet flavor and wrapped with bacon so that it has sweet salty taste which enhances your appetite. To make it tastier and more fun to eat, I made popcorn shrimp adding more coconut and top with spicy cocktail sauce.
Provided by Hidemi
Categories Lunch/Snacks
Time 42m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees F. Grease bottom of a muffin baking pan with 6 cups with non-stick cooking spray. Put flour into a shallow plate. Beat 1 egg into a bowl. Put panko and cornmeal into another shallow plate and mix to combine.
- 2. Pat shrimp dry with paper towels and season with salt and black pepper.
- 3. Make filling. In a blender, put coconut milk and corn. Puree until almost smooth (some small texture is still remained for texture).Transfer the mixture into another bowl. Add 2 eggs and Parmesan cheese to the bowl and whisk to combine. Season with salt and black pepper.
- 4. Cook bacon in a non-stick skillet over medium heat until lightly browned flipping once. Drain on paper towels.
- 5. Place each bacon along sides of each muffin cup. Pour the filling into each cup evenly. Bake in the oven for 23-25 minutes or until center of the quiche is almost set.
- 6. In the meantime, make coconut popcorn shrimp. Peel, divined and remove tail from each shrimp and pat dry with paper towels .Dredge shrimp in flour, dip in the egg and coat with cornmeal mixture. In a deep skillet, heat coconut oil to medium high. Work in batches. Deep fry shrimp until cooked through and golden brown (add more oil from second batch if necessary). Drain on paper towels lined plate.
- 7. When the quiche is baked, remove the pan from the oven and put popcorn shrimp on each quiche (2 shrimp for each), return the pan into the oven and bake in the oven for another 2 minutes. Let rest on a rack for 5 minutes.
- 8. In the meantime, make cocktail sauce. In a small bowl, mix together ketchup, Worcestershire sauce, lemon juice, soy sauce and Tabasco.
- 9. To serve, remove each quiche from the pan and place on each serving plate. Drizzle the cocktail sauce over the popcorn shrimp. Sprinkle with coconut flakes over the top.
Nutrition Facts : Calories 383, Fat 33.8, SaturatedFat 25.7, Cholesterol 117.5, Sodium 416.3, Carbohydrate 13.8, Fiber 0.8, Sugar 3, Protein 9.2
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