My youngest daughter Milena is not the biggest fish lover, and shrimp is definitely not her thing, but add some coconut to the mix and she’s all in. This next recipe makes a great appetizer or a nice entre when paired with some rice or a leafy salad.
Crunchy Coconut Shrimp
1 ½ pounds large shrimp, peeled and deveined
1 cup flour
1 cup Panko breadcrumbs
1 14-ounce can coconut milk
1 cup flaked coconut
Thai chili sauce for dipping
Preheat oven to 400 degrees F and grease two large baking sheets (may be made in batches). In a large bowl, mix together flour, eggs, Panko breading and coconut milk until it forms a thick dip. Dip the shrimp into the mixture one at a time, roll in the coconut and place the coated shrimp onto the greased baking sheet. Once all of the shrimp are prepped and ready, bake them for 14 to 16 minutes, making sure to turn half way through the baking process. Serve with spicy dipping sauce such as Thai chili sauce.
If the batter isn’t thick enough, add a quarter cup of cornstarch to the mixture for some added crunch. The coconut shrimp can also be fried. Make sure to heat the oil to 375 and fry a few at a time for about 3 minute or until golden brown. Drain on paper towels and enjoy.
“Awesome Mom,” those are the words that came out of my son Sebastian’s mouth when I was using him as a taste tester while trying out this next recipe for my column. It’s one of two very similar pasta recipes that I’ve pinned and wanted to try out. I chose this one first because I had all of the ingredients (minus the parsley) on hand, despite the other recipe calling for only five ingredients. As I mentioned earlier the two are very similar, but the proportions are completely different. Now under full disclosure, after trying this recipe I may not even bother with the other one - it was that good – but another bonus, it’s a one pot dish. As for the other recipe, we’ll see.
Creamy garlic pasta
2 teaspoon olive oil
4 cloves garlic, minced
2 tablespoons butter
¼ teaspoon salt
½ teaspoon pepper
3 cups chicken broth, plus a little extra (Increase to 5 cups if using 1 pound of pasta, see helpful hints)
½ pound spaghetti, (I used 1 full pound)
1 cup grated Parmesan cheese
¾ cup heavy cream
1½ tablespoons dried parsley (I used cilantro)
In a medium sauce pan, heat olive oil, garlic and butter; stir for 1 to 2 minutes. Add the salt, pepper and chicken broth and bring to a boil. Add the pasta (I had to break it in half so that the liquid would cover it) and cook according to box directions. Add the cheese, cream and parsley, mix thoroughly and remove from heat. Serve immediately on its own or with some chicken or shrimp mixed in, or a little steak on the side. My son was right, “awesome Mom.”
I increased the chicken broth to five cups because I used a full pound of pasta instead of the ½ pound called for in the original recipe.