Poem of One Words.

New.  Fresh.  Fear.  Flesh.

Touch.  Pain.  Guilt.  Gain.

Need.  Release.  Return.  Ease.

Doubt.  Fight.  Know.  Sight.

Coconut Shrimp with Pina Colada dipping sauce

I was flipping through one of my old Cooking Light magazines and came across a coconut shrimp recipe that had a side of fiery mango dipping sauce.  Instantly, I thought about Red Lobster's coconut shrimp with pina colada sauce.  My second thought was: "Maybe we'll go to Red Lobster tonight."  But, the idea to create my own version of this masterpiece came to mind.  My primary desire was for it to be HEALTHY- no deep frying, no mayonnaise (I think that's what they use??).  So, after doing some research and calculating, I created a possible recipe.

Not only did it come out very healthy and delicious, David claimed it tasted BETTER than Red Lobster's original.  He raved about it all night.

Pina Colada dipping sauce
1/2 cup light sour cream (be generous, slightly heaping)
1/3 cup crushed, drained pineapple that was in 100% real pineapple juice (no syrups)
1/4 cup pina colada liquid drink mix
1 teaspoon sugar

Coconut shrimp
1 pound raw shrimp, without shell or vein (I got the "large" ones which came to about 40 per pound)
1/4 cup cornstarch
3 eggs whites
1/2 teaspoon salt
1/2 cup sweetened flaked coconut
1/2 cup Panko bread crumbs
cooking spray

To make the dipping sauce:
Combine all ingredients in a small bowl.  Cover and let chill while preparing the shrimp.

To make the shrimp:
Set oven to BROIL.
Clean and rinse shrimp in a strainer.  Cover a large cookie sheet with foil and generously sprain with cooking spray.  Set aside.  In a mini chopper or blender, combine the coconut flakes and Panko bread crumbs.  Pulse until combine and mixture looks finer (BUT, do no pulse until it looks like cornmeal.  Only until the flakes looks smaller).  Line up 3 medium-sized shallow dishes.  In the first, put the cornstarch.  In the second, mix together the egg whites and salt.  In the third, put the coconut/bread crumb mixture.

Coat each shrimp individually.  Cover shrimp in the cornstarch first.  Run your fingers over the shrimp to remove extra cornstarch.  Second, dip in egg white mixture.  Third, dip in the bread crumb mixture.  While in the bread crumb mixture, cover the shrimp with the crumbs and press down lightly to get a good coating.  Place shrimp on lined baking sheet.  Repeat this process until all shrimp are coated.  Generously spray tops of coated shrimp with cooking spray.

Put the baking sheet in the oven/broiler on the rack farthest from the heat.  Broil for 5-8 minutes.  Shrimp should be pink, not clear.  Coating should look toasted, not black.

Let cool for a couple minutes and serve with chilled dipping sauce.

Enjoy!!

"Bisquick" Mix Recipe

The other week, David wanted me to make a coffee cake for breakfast.  I was all gung ho until I realized I was out of the key ingredient- Bisquick mix!!!
Frantically, I searched the internet for a good substitute recipe.  I came across a few decent looking ones.  So, I mixed some ideas, threw in a few of my own (of course), and created the perfect substitute!  Voila!

"Bisquick" Mix

4 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon salt1 cup shortening (I used Crisco butter flavored)
2/3 c. powdered milk

In a large mixing bowl combine flour, sugar, baking powder, and salt.  Add shortening.  Cut in using pastry tool or 2 knives until mixture resembles corn meal.  Stir in powdered milk.

Storage is an air tight container in the refrigerator for up to 8 weeks.  Use anytime Bisquick or a baking mix is called for.

Want a great recipe that uses this mix?  Click Here.