Best Shrimp Pasta
October 4, 2010 by Dr. Chang
Filed under Herbs and Spices
Best Shrimp Pasta Ingredients
- 12 ounces penne pasta
- 1/4 cup butter
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 pound portobello mushrooms, diced
- 1 pound medium shrimp, peeled and deveined
- 1 (15 ounce) jar Alfredo sauce
- 1/2 cup grated Romano cheese
- 1/2 cup cream
- 1 teaspoon cayenne pepper, or more to taste
- Salt and pepper to taste
- 1/4 cup chopped parsley* 1 (16 ounce) package linguine pasta
Best Shrimp Pasta Steps
Step 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Step 2. Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
Step 3. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
Step4. Melt 1 tablespoon butter in a large skillet. Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
Step5. In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.
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COCONUT SHIRMP DINNING SAUCE
October 4, 2010 by Dr. Chang
Filed under Herbs and Spices
- COCONUT SHRIMP DINNING SAUCE
COCONUT SHRIMP DINNING SAUCE INGREDIENTS
- 1 can (14 ounces) light coconut milk, divided
- 1 jalapeno pepper, seeded and chopped
- 1/4 cup minced fresh cilantro
- 1-1/4 pounds uncooked medium shrimp
- 3/4 cup all-purpose flour
- 4 egg whites
- 3/4 cup panko (Japanese) bread crumbs
- 3/4 cup flaked coconut, lightly toasted
- 1/3 cup reduced-sugar apricot preserves
- 1 teaspoon spicy brown mustard
COCONUT SHRIMP DINNING SAUCE STEPS
STEP 1.
- Place 2 tablespoons coconut milk in a small bowl; cover and refrigerate. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk. Peel and devein shrimp, leaving tails on. Add to bag; seal and turn to coat. Refrigerate for 1 hour.
STEP 2.
- Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture.
STEP 3.
- Place on a baking sheet coated with cooking spray. Bake at 400° for 7-9 minutes on each side or until lightly browned. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk. Serve with shrimp. Yield: 5 servings.
COCONUT SHRIMP DINNING SAUCE NUTRITION FACTS
- about 10 shrimp with 5 teaspoons sauce equals 324 calories, 11 g fat (8 g saturated fat), 168 mg cholesterol, 316 mg sodium, 30 g carbohydrate, 1 g fiber, 23 g protein.
COCONUT SHRIMP DINNING SAUCE TAGS
- Appetizers, Dinner Recipes, Shrimp Recipes, Low Fat Recipes
- Diabetic Recipes, New Year’s Recipes, Healthy Cooking Recipes
- Healthy Cooking Appetizers, Hot Appetizer Recipes, Shrimp
- Appetizers, Shrimp Dinner Recipes, Low Fat Appetizers, Diabetic
- Appetizers, Low Fat Dinner Recipes & Main Dishes, Diabetic Dinner
- Recipes, Healthy Cooking Dinner Recipes, View All Healthy Cooking
- Recipes, Finger Foods & Finger Food Recipes, Hot Finger Food
- Recipes, Holiday Finger Foods, Healthy Finger Foods, Party
- Appetizers , Healthy Dinners, Healthy Recipes, Healthy Main Dishes
- , Seafood Recipes, Healthy Appetizers, New Year’s Appetizers, New
- Year’s Dinner Recipes, Bridal Shower Recipes
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HOW TO COOK COCONUT SHRIMP
October 4, 2010 by Dr. Chang
Filed under Herbs and Spices
coconut shrimp
COCONUT SHRIMP INGRIDIENT
- 1 cup rice flour
- 1 quart soda water
- 1/2 cup unsweetened coconut flakes
- 1 pound jumbo size shrimp
- Coconut Oil
COCONUT SHRIMP STEPS
- Create your “dipping” stations.
- Dip, one by one, each shrimp piece in the flour bowl, then the egg bowl, then the coconut bowl. Make sure that you coat each shrimp thoroughly before placing it into the next bowl.
- Lay each “finished coated” shrimp piece on parchment or wax paper. This avoids the shrimp from sticking.
- Heat the oil to about 350 degrees F or 180 degrees C. Drop the shrimp pieces into the oil and fry each piece for 2 to 3 minutes.
- Transfer them onto paper towels to drain out the oil.
- Serve the coconut shrimp with cocktail sauce, mayonnaise, or any other tasty appetizer.
COCONUT SHRIMP ADVANTAGES
- Are you tired of having the same old thing every week? Tired of steak? Tired of salad? Tired of the same flavors? If you answered yes to any of these questions, grab your apron, peel some shrimp, and let’s get frying.
- Frying? What frying, you say?
- Deep-Fried Coconut Shrimp!
- Now that’s what I’M talking about. Fresh, interesting foods to welcome the Spring and Summer months and excite the taste buds. Do we like hamburgers? Sure. Do we like hot dogs and steaks? Sure. But are we looking for something new and fresh to spice up our dinner menu? You betcha!
- Coconut Shrimp is one of my absolute favorites but it wouldn’t be complete without my special low carb dipping sauces. If you’re ready for a new taste sensation, keep on reading!
COCONUT SHRIMP TAGS
- American, Side Dish,Party
- Caribbean, Appetizer, Party
- American, Side Dish,Exotic
- Japanese, Appetizer
