|
|
One of our dear neighbors had to go on a sudden trip and dropped off some of his fresh produce with us. He gave us a bag of arugula, among other things. I like arugula, but I don’t buy it much. Not sure why. I should. I love its peppery flavor. Did you know that it’s also called rocket? Primarily in Europe, but I hear it called rocket here once in a blue moon.
This is a delicious vegetarian meal. These lentils are full of flavor and they go really well with the arugula. I found that they’re great as a leftover as well. The flavors deepen overnight.
I modified the recipe slightly to suit the ingredients that I had on hand. I used sour cream. The original recipe called for creme fraiche. I also didn’t have any fresh thyme, so I tossed in 1/2 teaspoon of dried. I find fresh herbs to be far superior to dried, but in a pinch, dried works! The original recipe called for Cabernet Sauvignon. I had an open bottle of red wine, not Cabernet which I used, and it was perfect.
When you’re making this, take into account the cooking time for the lentils. They need to cook for about 30 minutes.
I so wish the boys would eat this, but alas, no luck. One day, maybe.
Drunk Lentils with Arugula
Recipe adapted slightly from What’s Gaby Cooking?
1 cup dried lentils, rinsed and picked over
2 tablespoons olive oil
1 medium-large yellow onion, finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon dried thyme or 1 sprig fresh thyme, small leaves removed and the stem discarded
1/2 cup red wine (preferably Cabernet Sauvignon)
3 tablespoons sour cream
1/2 lemon, juiced
2 cups arugula
Kosher salt and freshly ground black pepper
In a medium pot, bring one cup of lentils and two cups of water to a rapid simmer. Once a rapid simmer is reached, turn the heat to low and gently simmer the lentils for 20-30 minutes, until they’re tender and no longer crunchy. Drain any excess water and set the lentils aside.
In a large frying pan, heat the olive oil over medium high heat. Sauté the onions until they’re translucent. This will take about 5 minutes. Add the garlic and sauté for 1 minute more until just fragrant.
Add the thyme and the cooked lentils to the skillet and stir to combine.
Add the wine and let the wine cook for about 5 minutes until almost all of the wine is absorbed into the lentils. Turn the heat off, and stir in the sour cream and lemon juice. Season with salt and pepper as needed. This is an important step. The lentils will definitely need salt and pepper. Let the lentils cool for about 15 minutes.
Serve the lentils on a bed of arugula. Yum!
Yield: 4 servings
One year ago: Crab Cakes with Sweet Red Pepper Dressing
Two years ago: Sauteed Scallops with Chablis Cream Sauce
Three years ago: Chicken with Balsamic Barbecue Sauce
Four years ago: Corn and Black Bean Salad with Basil Lime Vinaigrette
 Print This Recipe
OK, I’m trying very hard to get my blog connected to Facebook, so my posts appear on my new Stylish Cuisine page automatically. I have been playing with this for a couple of days now with no luck, but I think I finally figured it out. The true test will be whether or not this post appears on my page.
So, on to these brownies. I saw a picture of them on another blog called Averie Cooks, and I thought they looked incredible. I’m a sucker for brownies with frosting and I’m also a sucker for mini M&M’s. Averie called them Little Debbie Cosmic Brownies. I’ve never had a Little Debbie Cosmic Brownie before. I’ve actually never tried a Little Debbie product in my life. I don’t remember them from growing up. Perhaps they weren’t so popular in NY? Anyway, these brownies were good, and my boys loved them, but I thought they were way too rich. They are a deep, dark, dense chocolate brownie, which a rich chocolate ganache frosting. A quarter of a brownie was enough for me, and I’m a chocolate fan. If you’re a dark chocolate fan and you like rich brownies, these might be for you.
I stored the brownies in the fridge, and I found that after a day in the refrigerator, the color started to fade on the M&M’s. They looked their best when they were first made.
If you’re a Facebook user and would like to see my posts appear in your News Feed, please like my Stylish Cuisine Facebook page. Thanks!
Dark Chocolate Brownies with Chocolate Ganache Frosting
Recipe adapted from Avery Cooks
Brownies:
3/4 cup unsalted butter, melted
2 large eggs
1 cup granulated sugar
2/3 cup light brown sugar, packed
2 tablespoons coffee (not coffee granules, actual coffee)
2 teaspoons vanilla extract
3/4 cup unsweetened natural cocoa powder
1 teaspoon instant espresso granules or instant coffee granules
3/4 cup all-purpose flour
Ganache:
1 1/2 cups semi-sweet chocolate chips
1/2 cup half-and-half
1 cup M&M’s minis
Preheat oven to 350F. Line a 9-by-9-inch baking pan with aluminum foil, leaving some foil hanging over the edges for easy removal of the brownies. Spray the foil with cooking spray.
In a large saucepan, melt the butter. Let it cool for a few minutes. Add the eggs, sugars, liquid coffee, and vanilla. Whisk to combine.
Sift in the cocoa powder (this will prevent any lumps) and add instant espresso/coffee granules. Mix by hand until smooth. Stir in the flour until the mixture is smooth.
Pour the batter into the pan and if the batter isn’t smooth, use a spatula to smooth it.
Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool in the pan.
To make the ganache, put the chocolate chips in a glass bowl and microwave them for a minute at high power. Remove them from the microwave. They won’t be totally melted. Don’t worry.
Next, heat the half and half in a separate glass bowl until it looks like it’s just starting to boil. Pour the half and half over the chocolate chips. You can let it sit for a couple of minutes, or you can start stirring immediately, like I did. Stir until the ganache is silky smooth. If it’s still a little lumpy, you can microwave the mixture in 10-second bursts, stirring in between, until the ganache is smooth. Spread it over the cooled brownies and spread the mini M&M’s on top. Put the brownies in the fridge until the ganache has set before cutting.
Store brownies in the fridge.
Yield: 16 brownies
One year ago: Quinoa with Cilantro, Mint and Lime
Two years ago: Hot, Buttered Cauliflower Puree
Three years ago: Brownie Buttons
Four years ago: Chocolate Buttercream Frosting
Print This Recipe
These cookies pack a chocolaty punch! They’re like brownies in cookie form – soft, chewy and chocolaty. I made them recently for my girlfriend’s birthday and she and her family gave them rave reviews, especially her son Jack!
They are quite soft when cooked, so next time I might make them a tiny bit smaller, which should make them easier to handle. I found that these lacked some structural integrity and would bend when you picked them up. Not a terrible thing – I just think smaller cookies would be better.
I didn’t have enough semi-sweeet chocolate on hand when I made these, so I substituted a little milk chocolate for the semi-sweet. The cookies were still delicious. The recipe said to melt the chocolate over a saucepan of simmering water. I just melted mine in the microwave and it was fine. Don’t skip the chilling step in this recipe. Definitely let the dough get firm in the freezer before you try to bake it.
Chocolate Brownie Cookies
Recipe from Food & Wine
1 pound semisweet chocolate, chopped
4 tablespoons unsalted butter
4 large eggs, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour, sifted
1/2 teaspoon baking powder
One 12-ounce bag semisweet chocolate chips
In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.
In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish (I used a 9″ x 13″ baking dish), cover and freeze until well chilled and firm, about 1 hour.
Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.
Yield: ~36 cookies
One year ago: Pecan Sandies
Two years ago: Potato Torta
Three years ago: Ranch Potato Salad
Four years ago: Chicken with Tabbouleh
Print This Recipe
Made this the other night for dinner. Although it takes 20+ minutes of standing at the stove and stirring, I thought it was well worth it. The risotto was delicious. Incredibly filling too.
Risotto is an Italian dish that’s usually served as a first course. It’s never a quick dish to make, as you have to continually stir the rice until it has absorbed all of the liquid, leaving it in a thick, creamy, comforting sauce.
The carrot juice (I bought mine rather than juicing carrots myself) gives the risotto a rich color and a really nice flavor. There’s no question that I’ll make this over and over.
Fresh Carrot Risotto
Recipe from Food & Wine
4 cups chicken stock, preferably homemade (you can substitute vegetable stock to make this a vegetarian meal)
2 cups carrot juice
2 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
1 1/2 cups arborio rice (10 ounces)
1/2 cup dry white wine
2 1/2 tablespoons white wine vinegar
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter
Salt
Freshly ground pepper
1 cup frozen baby peas
In a medium saucepan, bring the stock and carrot juice to a simmer; keep warm.
In a large saucepan, heat the olive oil. Add the shallot and cook over moderate heat, stirring, until softened, about 4 minutes. Add the rice and cook, stirring, until slightly milky colored, about 1 minute. Add the wine and 2 tablespoons of the vinegar and cook, stirring, until the liquid is absorbed. Stir in the hot stock mixture, 1 cup at a time, stirring constantly and adding more stock once it has been absorbed, about 20 minutes total; the rice should be al dente and suspended in a thick, creamy sauce. Add the cheese and 1 tablespoon of the butter, season with salt and pepper and stir until creamy.
In a medium skillet, melt the remaining 1 tablespoon of butter. Add the peas, season with salt and pepper and cook over moderately high heat until warmed through, about 1 minute. Add the remaining 1/2 tablespoon of vinegar to the peas, then fold into the risotto. Serve immediately.
Yield: 4 servings
One year ago: Avocado Vichyssoise
Two years ago: Spicy Chicken Barley Soup with Sweet Potatoes and Spinach
Three years ago: Mediterranean Farro Salad
Four years ago: Pan-Seared Shrimp with Garlic-Lemon Butter
Print This Recipe
Two of our sons had their year-end piano recital yesterday and there was a reception afterwards. I volunteered to bake. I had been looking for an excuse to try a sugar cookie recipe that my sister Gail uses for all her family celebrations and this was my opportunity. The cookies are delicious, and my sister’s an artist, so hers are always beautifully decorated. I was inspired to decorate the cookies for the piano reception, but as you can see, I am clearly not an artist. It also didn’t help that I had just lent my piping bag and tips to a girlfriend, so I had to pipe using a plastic bag with a hole cut in it.
I will definitely make these cookies again. That said, the next time I make them, I will roll the dough a little more thickly like my sister does. I’ll probably make my cookies closer to 1/2″ thick so they’re a little more sturdy.
Please note that the dough needs to chill for at least an hour before the cookies are rolled. Also note that the dough gets very soft, very quickly. Once the dough is out of the refrigerator, you should roll and cut the cookies quickly.
I made the icing with almond extract. Three out of four boys like the icing. The fourth asked me to use vanilla extract instead next time.
Gail’s Rolled Sugar Cookies with Piped Icing
1 1/2 cups butter (3 sticks)
2 cups sugar
4 eggs
1 tablespoon vanilla extract
5 cups flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla.
Stir in the flour, baking powder, and salt.
Divide the dough into four parts. Flatten each part into a disk. Cover and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F.
Roll out dough on floured surface to ~1/2 inch thick. Cut quickly so the dough doesn’t get too soft. If the dough gets sticky and sticks to the rolling pin, dust it with confectioners sugar. Cut the dough into shapes with any cookie cutter.
Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven.
Cool completely.
Sugar Cookie Icing
2 cups confectioners sugar
1.5 Tablespoons meringue powder
1/4 teaspoon almond or vanilla extract
1/4 to 1/2 cup warm water
Stir all ingredients together. Pipe onto cookies. If you are outlining and flooding the cookies with icing, double the recipe.
One year ago: Avocado-Mango Salad
Two years ago: Chocolate Chip Biscotti
Three years ago: Curried Carrot Soup
Four years ago: Butterscotch Blondies
Five years ago: Crispy Oatmeal White Chocolate Cookies
Print This Recipe
Do you remember Funny Bones? I’m probably dating myself here because I never see them in stores anymore, but they were one of my favorite treats growing up. They’re a chocolate cake, filled with a sweet peanut butter cream and dipped in chocolate. If I had one today, I’d probably think it tasted terribly artificial, but one bite of these whoopie pies brought me right back to my childhood. These are the next best thing to my wonderful memory of Funny Bones.
If I had to list my 10 favorite desserts, these would definitely be on the list. The chocolate cakes are nice and soft, and the filling is out of this world if you’re a peanut butter fan.
I used a pastry bag and piped the filling onto the whoopie pies. It made the filling application quick and easy. If you don’t have a pastry bag, you can add the filling using a knife, like you’re frosting a cupcake.
Classic Chocolate Whoopie Pies
Recipe from Whoopie Pies via Bakerella
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
In a bowl, sift together, flour, cocoa, baking soda, and salt.
In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes. Add egg and vanilla and beat for two more minutes.
Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
Using a tablespoon (or a small cookie scoop), drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
Salted Peanut Butter Filling
Recipe from Whoopie Pies via Bakerella
3/4 cup creamy peanut butter
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt
Beat peanut butter and butter on low until creamy using a mixer.
Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy.
Spread filling on flat side on one cooled cake. Top it with a second cake and press gently.
Store whoopie pies in an airtight container.
Yield: 1 Tablespoon of batter should yield about 48 two-inch cakes or 24 whoopie pies
Two Years Ago: Super Moist Banana Bread
Print This Recipe
These are perfect for a meatless Monday dinner. You can serve these on buns just like you’d serve a hamburger, with all the classic condiments – lettuce, tomato, ketchup, mayonnaise, etc. You can also serve them as a side dish if you’re not having a meatless meal. I ate mine without a bun and with a little ketchup. Barbecue sauce would be delicious also. These were great reheated for lunch the day after I made them.
When I made these, I was certain that the quinoa burgers were going to fall apart in the pan, but surprisingly they didn’t. I made sure that I cooked them until a nice brown crust formed before I flipped them. I believe the crust helped keep them together.
I love that these sliders are filled with protein-rich quinoa, vitamin-rich zucchini and calcium-rich cheese. They’re really perfect if you want a nice meatless burger on a hot summer day.
Crispy Quinoa Sliders
Recipe from Food & Wine
2/3 cup quinoa
Two 1-inch-thick slices of wheat bread, crusts removed and bread cubed
2 large eggs
1 cup coarsely grated zucchini
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped chives
3 small garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
Mini burger buns, lettuce, tomatoes, onion and pickles, for serving
Rinse the quinoa until the water used is clear. Once rinsed, cook the quinoa in boiling water in a medium sauce pan according to package directions until just tender, ~10 minutes. Drain and spread on a baking sheet to cool.
In a food processor, pulse the bread until coarse crumbs form; you should have about 1 cup. In a bowl, whisk the eggs. Squeeze the liquid from the zucchini and add the zucchini to the eggs. Stir in the cheese, chives, garlic, salt and pepper. Mix in the quinoa and bread crumbs. Let stand for 10 minutes.
Using a 1/4-cup measure, scoop 12 mounds and form each one into a 1/2-inch-thick patty. In a large nonstick skillet, heat 1 tablespoon of the oil. Add 6 patties (or as many as will fit in your pan without overcrowding) and cook until golden on the bottom, 3 minutes. Add 1 tablespoon of the oil to the skillet, flip the patties and cook for 3 minutes, until crisp. Repeat with the remaining patties and oil. Serve with buns, lettuce, tomatoes, onion and pickles.
One year ago: Tzatziki Potato Salad
Two years ago: Vanilla Bean Sables
Print This Recipe
I made four batches of these in the last couple of days. One went to a Sunday school party, two batches to school, and some to my niece and nephews in Massachusetts. Everyone who tried them liked them, probably because they are LOADED with M&M’s. They’re like a chewy version of a chocolate chip cookie, with M&M’s instead of the chocolate chips. A kid’s dream! They’re also really easy to make. I didn’t follow the directions exactly – I took a couple of short cuts to save time. I basically dumped everything into my stand mixer. I started with the butter and the sugar, followed by the eggs and vanilla. I then dumped all of the dry ingredients in together – I never whisked them separately. When the batter was all mixed, I tossed the M&M’s into the stand mixer as well. A couple of them got crushed, but not too many, and with so many M&M’s in the recipe, you never notice that a few are broken.
I greased my pan with this great coconut oil spray that I recently found at Trader Joe’s.
These taste just like you expect them to taste. Nothing fancy. Just delicious.
M&M’s Cookie Bars
Recipe from What Megan’s Making
2 1/8 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 Tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups M&M’s, divided (one 12-oz. bag)
Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Grease a 9×13 pan and set aside.
In a medium sized bowl, whisk together the flour, salt, and baking soda and set aside.
In a large bowl, whisk the melted butter and sugars until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in 1 cup of M&M’s and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&M’s on top and press in slightly.
Bake for approximately 25 minutes, until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. Cool completely before cutting.
One year ago: Tomato Peanut Soup
Two years ago: Orange Sherbet
Three years ago: Chocolate Hazelnut Biscotti
Print This Recipe
These cookies don’t look particularly spectacular, but I found their taste to be unbelievably delicious. I have never baked cookies using coconut oil before, and I’m now hooked. The oil provides a very subtle coconut flavor that goes very well with the molasses and dark brown sugar.
These cookies are soft. Pleasantly so. I was always a fan of Entenmann’s chocolate chip cookies because they were always soft and chewy. No matter how long they had been left sitting on the supermarket shelves, you could always count on biting into a nice, soft cookie. Entenmann’s put a lot of junk into their cookies. Their cookies contain quite a few ingredients that I bet you don’t have in your own kitchen, and which I’m sure you don’t want to include in your own baking. These cookies on the other hand, remain soft with regular ingredients from your pantry. I love that.
This is another cookie recipe where you won’t have immediate gratification. The cookie dough has to chill for at least two hours, and ideally for longer than that. If it doesn’t, the cookies will spread like mine did. Of course, I didn’t read the recipe in its entirety and made these cookies just before company arrived, so I put my dough in the freezer for 10-15 minutes and it wasn’t quite enough time. The cookies still tasted delicious, but they were quite thin.
The directions say that the cookies should bake for 8 – 10 minutes. I found that 9 minutes was a good time for mine. I took my first tray out after 8 minutes and found them to be a little underdone. Delicious, but underdone. That extra minute did the trick for me. These cookies will be made again. I just bought some more coconut oil so I can bake another batch.
Soft Batch Dark Brown Sugar Coconut Oil Cookies
Recipe from Averie Cooks
1/2 cup coconut oil, softened (softened to the consistency of soft butter)
1 cup dark brown sugar, packed
1 large egg
2 tablespoons vanilla extract (yes tablespoons, not teaspoons), or to taste
1 tablespoon unsulphered mild to medium molasses
1 3/4 cup all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
In the bowl of a stand mixer fitted with the paddle attachment, combine the coconut oil, egg, sugar and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes. Note – Coconut oil should be the consistency of soft butter like you’d use to cream with sugar and eggs in traditional cookies.
Stop, scrape the sides of the bowl, add the vanilla and molasses, and beat to incorporate, 1 to 2 minutes. Add the flour, corn starch, baking soda, optional salt, and mix until just combined, about 1 minute.
Using a medium cookie scoop, form mounds that are 2 heaping tablespoons in size; or divide dough into approximately 15 to 16 equal-sized pieces. Place dough mounds on a large plate, and slightly flatten each mound. Very important to get the dough mounds in the exact shape you want to bake them in because after chilling, flattening or re-shaping them is very difficult. Cover and refrigerate for at least 2 hours; up to 5 days. If you don’t chill the dough enough, the cookies will really spread.
Preheat oven to 350°F, line a baking sheet with a Silpat baking mat, parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart. Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center. They firm up as they cool.
Allow cookies to cool on the baking sheet for 5 to 10 minutes before moving. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.
Yield: ~16 cookies
One year ago: Kale with Bacon and Cannellini Beans
Two years ago: Vegetable Parmigiana
Three years ago: The Ultimate Chocolate Cupcakes
Four years ago: Snickerdoodle Blondies
Print This Recipe
I made this dinner the other night in 30 minutes. No kidding. It was really quick. That said, I started with shrimp that had been deveined and shelled, so that was already taken care of. These days, I only buy shrimp that have already been cleaned and shelled. Costco sells them frozen in 2 pound bags. I always keep a bag on hand for a quick dinner.
These shrimp are coated in a Dijon mustard mixture and the mustard flavor comes across pretty strongly, so if you’re not a mustard fan, this recipe is not for you. My husband and I really like mustard.
When you brown the panko for this recipe, make sure you stay with it, stirring, until the crumbs are lightly browned. When they start to toast, they go very quickly, so if you get distracted you can easily burn them.
When you coat the shrimp in the mustard/egg mixture, you can dip the shrimp individually, or you can do what I did and dump all of the shrimp into the bowl and toss them around with a big spoon until they’re coated. I then dipped each shrimp into the coconut-breadcrumb mixture individually.
My shrimp were cooked in 12 minutes. I picked up the first one by the tail to try it and found that some of the breadcrumbs stuck to the rack. I then removed the rest with a metal spatula and had more luck with the breadcrumbs sticking to the shrimp.
This recipe is perfect for a weeknight meal because it comes together in no time, and it’s absolutely delicious. We had some leftover and they were equally as good, cold from the refrigerator for lunch. This is another recipe that will become part of our weekly rotation. Yum!
Coconut-Crusted Shrimp
Recipe from Sarah Carey at MarthaStewart.com
3 tablespoons vegetable oil
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup sweetened shredded coconut, roughly chopped
1/2 cup Dijon mustard
1/2 teaspoon curry powder
2 large egg whites
1 pound large shrimp, peeled and deveined, tails left on (mine were 21-24 shrimp to the pound)
1 lime, cut into wedges
Preheat oven to 375 degrees. Set a wire rack in a rimmed baking sheet.
In a medium skillet, heat oil over medium heat. Add panko and toast, stirring, until golden, about 5 minutes. Transfer panko to a medium bowl; stir in coconut. In another medium bowl, whisk together Dijon, curry powder, and egg whites.
Dip shrimp in Dijon mixture, then coat with panko mixture, gently pressing to adhere. Place shrimp on rack and bake until opaque throughout, 10 to 12 minutes. Serve with lime wedges.
Yield: 3 servings
One year ago: Jacques Torres’ Chocolate Chip Cookies
Two years ago: Marinated Swordfish
Three years ago: Irish Cream Caramel Cheesecake
Four years ago: Roasted Tomato Caprese Salad
Five years ago: Blueberry Coffee Cake Muffins
Print This Recipe
|
|
