Monday, July 12, 2010

Cocunut Shrimp (Cooking Light)

I am so excited for dinner tonight. I think I am going to serve this with couscous. I will let you know how it turns out.

* Shrimp:
* 28 large shrimp (about 1 1/2 pounds)
* 1/3 cup cornstarch
* 3/4 teaspoon salt
* 1/2 to 3/4 teaspoon ground red pepper
* 3 large egg whites
* 1 1/2 cups flaked sweetened coconut
* Cooking spray

Preheat oven to 400°.

To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.

Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.

Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.

Serve with Mango Salsa (Already posted somewhere on here, but it is so good I thought I would post it again).

Mango Salsa

For the salsa:

* 1/2 cup olive oil,
* 3 garlic cloves, finely minced
* 1/4 C lime juice (from about 2 limes),plus 2 limes cut into wedges, for serving
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 2 mangoes, peeled, fruit cut off seed and diced
* 1 red bell pepper, halved, seeded, and finely diced
* 1 green bell pepper, halved, seeded and finely diced
* 1 yellow bell pepper, halved, seeded and finely diced
* 1 large red onion, halved and finely chopped
* 1 serrano chile, finely chopped, optional
* 1/2 cup finely chopped fresh cilantro leaves
* 1 (15-ounce) can black beans, drained and rinsed

Peal garlic with a large knife smash the garlic, add the salt and some of the oil and continue to cut on the cutting board. Then press down with the flat side of the knife to release the juices.

Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together.

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