Fresh Coconut Shrimp

Does anyone else find pleasure out of fresh coconuts sitting on their counter?

Well, apparently they were on sale the other day, because mom came home with FIVE coconuts. What do you do with FIVE coconuts? I know what to do with one, but five?!  Can't just let them rot! Then shrimp was spotted in the freezer, and sudden inspiration hit. Why not try to make fresh and CLEAN coconut shrimp. 

Couldn't have been happier with the results, yet it was missing something. That addicting sweet sauce restaurants always serve with coconut shrimp. My perfectly clean shrimp wouldn't stay clean for long. Resolutions slipped as my hand reached for a jar of apricot jam. How bad can something be that says apricot right on it anyway? Plopping a big spoonful into a sauce pan, I let my creative juices flow. I added a little rice vinegar to thin it out and make it tangy, then some red pepper for kicks, and finally some dried lavender to blend everything up in a perfect mix of beach and floral. My clean shrimp got just a little dirty when they rolled in that sauce, yet I was more then happy to push them in. haha

I bring to you (drum roll please) Clean and Fresh Coconut Shrimp with a Not So Clean Apricot Lavender Dipping Sauce...or... maybe I'll just call it... Fresh Coconut Shrimp. 

Recipe: Fresh Coconut Shrimp

Serves: 5

Ingredients:

1 c. whole wheat pastry flour

2 eggs

2 c. grated fresh coconut

1 1/2 lb. jumbo shrimp, peeled and deveined

salt and pepper

1 c. coconut oil 

Dipping Sauce:

1/2 c. apricot jam

2 tbs. rice vinegar

1 tsp. red pepper 

2 tsp. dried lavender 

Directions:

Keep flour, slightly beaten eggs, and coconut separate in three shallow bowls Season shrimp with salt and pepper to taste. Place coconut oil in a shallow pan on the stove and heat on medium high. Dip each shrimp first in flour, then in egg, then in coconut. Fry shrimp until firm and golden brown about 1 minute per side. Drain on paper towels. 

To make dipping sauce: heat all ingredients in a sauce pan over low heat. Stir frequently.

Shrimp Penne

Pasta.

My love and my weakness.

 I get the whole wheat pasta to tell myself it's good for me.....and NOBODY tell me any differently. Ha.

This is actually a lemon shrimp scampi tossed with penne noodles and the following veggies: tomatoes, parsley, and green onions.  However, that would be way too long of a name, so I simply stick with calling it shrimp penne. 

Really though, it is so much more than just shrimp penne.

Let's take a closer look...

 ...and closer still...

Whoa! where did those green onions come from and all that extra red pepper? 

I just love zooming in. Ha. 

Actually, I decided to add them in halfway during the picture shoot. They are just such tiny things, though, that if you don't zoom in you may just miss them. :))

   Recipe: Shrimp Penne

   (adapted from natashaskitchen.com)

Serves: 6

16 oz. penne (I used whole wheat)

3tbs. butter

3 tbs. olive oil (plus more for boiling the noodles)

1 lb. large raw shrimp (peeled and deveined)

1/3 c. fresh parsley, finely chopped

1/2 tbsp. grated lemon zest

1/4 c. freshly squeezed lemon juice (about 1.5 to 2 lemons)

1 large tomato (diced)

bunch of green onions (chopped)

hot red pepper flakes, salt, and pepper to taste

Prep all the ingredients, then bring a large pot of water to a rolling boil. Drizzle boiling water with olive oil and sprinkle with salt to keep noodles from sticking. When the water starts boiling, add penne noodles and cook them for 11 min. (add a couple minutes if you are using whole wheat)

Meanwhile, in a separate large pan, melt the butter with olive oil over medium/high heat. Add pressed garlic and saute for one minute.

Add shrimp in a single layer, and sprinkle with salt and pepper. Saute until shrimp turns pink (about 2 min. each side); don't overcook or shrimp will turn rubbery.

Remove shrimp from heat and saute the lemon zest, fresh parsley, lemon juice, tomatoes, green onion, and red pepper flakes.

Drain the noodles and toss everything together in a big bowl. Serve and enjoy! 

Pumpkin Chili

Autumn is FINALLY here!

  It's pretty sad that sweatshirts and chili sound nice, even though it's eighty degrees outside. Just a few years ago, I would have been dying of heat and pulling out the hose. Guess I am officially a SoCal girl. HA. 

 So, in celebration of fall and all things pumpkin, I made a pot of pumpkin chili for dinner. And just a disclaimer: you can't even taste the pumpkin, it is just a nice thickener, and gives it a great fall color! (Unless you accidentally use a can of sweetened pumpkin...like I have before. Heh heh. ) 

This recipe came from a missionary friend in Mexico. I was a little skeptical about it at first, because, as much as I love pumpkin, I am not a fan of sweet pumpkin soups.

 One bite of this though, and I was sold! 

  Also, this recipe is very versatile! Don't like kidney beans? Throw in black beans. Don't have vegetable broth? Use chicken, and throw some shredded chicken in the pot too! However you decide to personalize this recipe, I hope you enjoy it as much as my family and I did!

Recipe: Pumpkin Chili

Prep Time: 10 Minutes

Cook Time: 1 Hour

Serves: 7

Ingredients:

1 tbsp olive oil

1 medium-large onion, chopped

3 large garlic cloves

1 (15 oz.) can pumpkin puree 

1 C. vegetable broth

2 cans kidney beans, drained

1 can golden whole kernel corn

1 large can whole tomatoes 

1 tbsp paprika

Seasonings: Basil, cumin, oregano, salt and pepper, to taste.

Directions:

In a large saucepan, heat olive oil and add onions and garlic.

Pour in the pumpkin and vegetable broth. Mix. Pour in tomatoes (with juice). Add beans and corn. 

Season with paprika, salt and pepper.

Bring mixture to a boil. Stir occasionally; add in other seasonings as desired.

Lower heat to a simmer and cover. 

Cook 45 minutes.