Tuesday, May 4, 2010

Coconut Shrimp with Honey Mustard Sauce and Jasmine Rice

I finally had a day off to use to work on my fashion and makeup blog. I spent most of the day working on it and now there is 2 articles up for you to read. Click here to go to it. Make sure and add it to your favorites and send it to your friends!! It is still a work in progress, but at least something is up.

I had a different meal to post before this one, but after making this last night I was too excited to wait. It was sooo yummy, crispy, flavorful, I could keep going! Please make it soon, you will not be sorry.

Coconut Shrimp
1 half can coconut milk
1/2 cup flour
1 tsp baking powder
1 cup Panko Bread Crumbs
1 cup Coconut
1/4 tsp salt
1/4 tsp pepper
1-2 Tb canola oil
Jasmine Rice - the ready rice is so easy it is like cheating!
Honey Mustard Sauce
2 Tb Dijon Mustard
2 1/2 Tb Honey
1 tsp Rice Vinegar

Butterfly Shrimp by running a knife down the back.

Mix Flour, Coconut Milk and Baking Powder in a bowl.

I feel like it is easier to bread meat in a wide narrow pan instead of a bowl. Mix coconut, panko and salt and pepper in the dish.

Dip shrimp in the batter, then cover with the breading. Make sure to spread the butterfly apart and get the breading into the back.

Wipe Canola Oil on a baking sheet and place the shrimp back side down (with tail curled over). Put in the oven on 375 for 15 minutes.

While the shrimp is cooking stir the mustard, honey and vinegar together. Taste to see if you want to add more or less of one ingredient.

Take shrimp out and let cool for a few minutes before serving.

I think this would also taste good using chicken. You would need to cut the chicken into smaller pieces though because the coconut might burn before the inside of the chicken breast would cook. I will let you know when I have a chance to try it out.

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