3 Great Coconut Shrimp Recipes

If you love coconut shrimp, here are three different, but very
good coconut shrimp recipes to try.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
1 tablespoon baking powder
2 lb. medium shrimp, peeled and deveined
coconut oil
3 cups grated coconut

Seasoning mix:

1 tablespoon cayenne pepper
2-1/4 teaspoons salt
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons black pepper
1-1/4 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano

Thoroughly combine the ingredients for the seasoning mix in a
small bowl and set aside.

Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix,
baking powder, eggs, and beer together in a bowl, breaking up
all lumps until it is smooth.

Combine the remaining flour with 1-1/2 teaspoons of the
seasoning mix and set aside. Place the coconut in a separate
bowl.

Sprinkle both sides of the shrimps with the remaining seasoning
mix. Then hold each shrimp by the tail, dredge in the flour
mixture, shake off excess, dip in batter and allow excess to
drip off. Coat each shrimp with the coconut and place on a
baking sheet.

Heat deep fryer to 350°F. Drop each shrimp into the hot oil and
cook until golden brown, approximately 1/2 to 1 minute on each
side. Do not crowd the fryer. Drain on paper towels and serve
immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple
Salsa dip. Garnish with lemon, orange, or lime wedges.

Pineapple Salsa

1 cup finely chopped fresh pineapple
1/3 cup chopped red onion, 1/4 cup finely chopped fresh
cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper

Combine ingredients and gently toss.

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb. shell-on shrimp, uncooked
1/3 cup coconut milk, canned and sweetened
2 tablespoons lime juice
1 garlic clove, crushed
1 teaspoon red chili peppers, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
12 to 18 fresh pineapple chunks

Island Coconut Salsa

1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 to 2 teaspoons minced garlic clove
1/2 teaspoon sea salt
1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine
coconut milk, lime juice, garlic, red peppers, cumin, coriander
and pepper; pour over shrimp. Marinate no more than 1 hour.
Thread shrimp and pineapple chunks on skewers. Broil or grill,
3 minutes per side, or until shrimp are done. Arrange coconut
shrimp on large lettuce leaves. Serve with Island Coconut Salsa
on the side.

Caribbean Shrimp Run Down

1 lb shell-on shrimp, uncooked
3 tablespoons lime or lemon juice
3 cups coconut milk
1 large onion
3 cloves garlic
Finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 Tbsp. vinegar
1 t. fresh chopped thyme
Sea salt and freshly ground black pepper

Peel and devein shrimp retaining tails. Pour the lime juice
over the shrimp and set aside. Cook the coconut milk in a heavy
frying pan until it is oily. Add the onion, garlic and cook
until the onion is tender. Add the hot pepper, tomatoes, salt
and pepper, thyme and vinegar. Stir and cook very gently for 10
minutes.

Drain the shrimp, add the other ingredients and cook until the
shrimp is tender, about 10 minutes. Serve hot over rice.
Preparation time: 30 minutes.

By Dianne Ronnow © 2006 Mohave Publishing. All rights reserved.


About The Author: If you love coconut shrimp, check out the
website at http://Coconut-Shrimp.com today. Thousands of people
are losing weight and getting healthier with coconut oil diets.
Find out what their diet secrets are at
http://coconut-oil-diet.com now!

Flourless Chocolate Cake - Secret Recipe

by Barry Hooper

Flourless chocolate cakes are to be found on the menus of many
sophisticated restaurants nowadays. The following recipe is a
family secret. It was handed down to me by my grandmother's
sister, whose husband was a master chef. She passed the recipe
on to him (her only son) when she died, having withheld it for
years from her daughter-in-law.

The recipe is not difficult to follow, and the results are
nothing short of heavenly. Falling somewhere between a super
moist chocolate soufflé, with a delicately crisp crust, this
cake will inflate while baking. It will fall as it cools, so
don't panic. It absolutely must have a minimum of twenty minutes
to cool before you remove the baking tin, or even though
sublimely tasty, it will be almost impossible to slice.

Classic Flourless
Chocolate Cake (Topped with a Cloud of Whipped Cream)

5 eggs 1 cup granulated sugar 1/3 cup coffee liqueur 1 cup
unsalted butter, at room temperature 8 ounces bittersweet
chocolate, melted in a Bain Marie 1 teaspoon vanilla extract
Powdered sugar, (icing sugar) for dusting 2 cups whipped cream,
as accompaniment 4 oz unmelted bitter chocolate (for topping)

Preheat the oven to 350°. Grease a 10-inch baking tray (with a
loose bottom, and spring clipped side) with a smear of melted
butter. A tip; wrap the outside of the whole tray with foil to
prevent leakage.

Cut two circles of greaseproof paper the size of the base of the
tin, and place over the bottom of the pan. Smear generously
again with melted butter.

Grate the 4oz of chocolate using a coarse grater. Tip; place the
chocolate in the freezer for half an hour, before grating.
Ensure you place the covered bowl containing the grated
chocolate back into the freezer as soon as it is ready. About
half an hour before you are ready to decorate the whipped cream
topping, remove the grated chocolate from the
freezer, and leave covered in the fridge.

Place the eggs and sugar in the bowl of a food processor or
mixer fitted with the whipping attachment, and whip on high
speed, occasionally scraping down the sides of the bowl, until
the mixture is very thick and fluffy. This will take at least
ten minutes, and is important you take your time here, or the
cake will be undersized. Fold in the liqueur and mix well.

With the mixer on medium speed, add the butter, a few pieces at
a time, and beat until well blended. The mix may look separated
at this point, but do not worry. The chocolate will blend with
the butter correcting this. With the processor on low speed, add
the chocolate and vanilla extract, and mix until smooth. Pour
the batter into the prepared pan and bake until the cake moves
as one mass when you gently wiggle the pan, which is usually
around half an hour. If anything, err on the side of
under-baking. All it means is that the middle will be a bit
gooier than usual, not disastrous by any means. As irresistible
as it is, you absolutely MUST let it cool for at least twenty
minutes. Then, remove the foil and outer ring from the baking
tin, and allow to sit at least another half an hour.

Now you have options: you may wish to simply dust the top of the
cake with white powdered (icing) sugar, then scatter the grated
chocolate on the top, or you may wish to apply masses of soft
whipped cream to the top, and then the grated chocolate. If you
go for the whipped cream topping, you should do this just before
serving.

The cake is supposed to serve twelve. It rarely lasts longer
than two days with my family!

Fish Fritters (Easy Recipe)

©copyright LeAnn R. Ralph 2004

If you like to go fishing, this recipe is perfect
for small fillets such as Bluegill or other
panfish. You will need 3 to 4 cups of fish (a
quart freezer bag).

2 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 to 1 1/4 cups milk

Mix ingredients together until smooth. Add fish.
Stir to coat fillets with batter. Place in hot oil
by spoonfuls. Fry until golden brown (5 to 10
minutes each side). Serve with tartar sauce.

****************************

LeAnn R. Ralph is the author of books about life
in the country: "Cream of the Crop (More True
Stories from a Wisconsin Farm)" -- "Give Me a Home
Where the Dairy Cows Roam" -- "Christmas in
Dairyland (True Stories from a Wisconsin Farm)."
You are invited to read sample chapters about life
in the country, to order books and to sign up for
the free newsletter from Rural Route 2, which
always contains a couple of country recipes -- http://ruralroute2.com

Five Quick and Healthful Mexican Dinners

by Erin Rogers, Health-E-Meals.com

Many of us love the fresh and bold flavors of Mexican cooking, but these meals can also be very high in fat and calories. But, with a little planning, you can enjoy many delicious Mexican specialties with no guilt and with very little prep or cooking time!

There are some simple ways to reduce the fat and calories in any recipe, while still maintaining excellent flavor. Follow these easy guidelines to easily incorporate Mexican meals into any diet plan:

? Replace full-fat cheeses with reduced-fat or fat-free
? Replace regular sour cream with light or fat-free
? Reduce or eliminate black olives
? Use fat-free refried beans, or low-sodium black beans
? Use your choice of whole wheat, lowfat or low carb tortillas, or corn tortillas or taco shells
? Load up on fresh tomatoes, lettuce and salsa
? Go easy on avocados and guacamole, but if you're a fan - a little bit of either can add a great deal of enjoyment to a meal

All of the following meal ideas can be made with one of many lean proteins as a main ingredient. Try using ground turkey or chicken breast, lean ground beef, grilled chicken breast, lean grilled beef (such as tenderloin or flank steak), meatless soy crumbles, or even all veggie ingredients (bell peppers, onions, mushrooms, etc.)

Meal #1: Tacos

Season any of the above proteins with taco seasoning. Serve on your choice of tortilla or taco shell, and add cheese, lettuce, tomato, light sour cream and salsa. Serve with fat-free refried beans or black beans.

Meal #2: Taco Salad

The only cooking you need to do for this meal is to brown some lean ground beef or poultry (or use other protein above) - so it's very fast! Load up on lettuce, tomato, kidney beans and salsa and go light on cheese, sour cream, and guacamole. Crumble some baked tortilla chips on top and drizzle with a lowfat Catalina salad dressing.

Meal #3: Fajitas

While you have several options for healthful ingredients with fajitas, the fastest way to whip up a fajita dinner is to buy precooked chicken breast strips and defrost a bag of frozen, sliced fajita vegetables (usually peppers and onions). Saute vegetables until tender-crisp and serve on small tortillas with a dab of light sour cream and salsa.

Meal #4: Mexican pizza/tostada

Start with your favorite size of tortilla(s) on a cooking sheet. Spread with fat-free refried beans, sprinkle on some frozen or canned corn kernels and a modest amount of reduced-fat cheddar or jack cheese. Place under broiler until cheese melts. Top with shredded lettuce, chopped tomatoes, a few chopped black olives, diced avocado, salsa, chopped cilantro and a dollop of light sour cream.

Meal #5: Southwestern Chicken Salad

Start with a large bowl of torn lettuce, add strips of grilled chicken breast, chopped tomatoes, diced red onion, corn, black beans, chopped cilantro, diced avocado, and salsa. For a quick side dish, spray flour tortillas with cooking /butter-flavor spray, onion powder, and garlic powder (chili powder, too - if you like a little kick!) and broil until crispy. Cut into wedges and serve with salad.

For a change of pace, try new combinations that you maybe haven't assembled before, such as steak fajitas, or tacos with seasoned meatless crumbles. By varying the main ingredient in these meals, as well as the optional toppings, you'll be able to make nearly endless tasty new combinations according to your own or your family's tastes. And, you'll be eating quick meals that taste great and won't disrupt your healthy diet!

© Health-E-Meals.com, 2004



Erin Rogers, a work-at-home mom of two, is the founder of Health-E-Meals.com, providing practical healthy living resources for busy people.
Visit her website to sign up for the FREE newsletter, 'Dinners on the Double' - offering a quick and healthy, no-recipe dinner idea each week.
Other available services include quick and healthy recipes, healthy cooking articles, fitness and motivation tips, healthy living web links, and
lots more! Erin can be reached via .-email here

Danish Pastry Apple Bars Recipe

by Griffin Wetzstein

The Danish pastry apple bars recipe tastes like an apple pie!
This creation has a tender flaky crust with a spicy apple
filling!

Ingredients
2 1/2 cups all-purpose flour
1
teaspoon salt
1 cup shortening
1 egg yolk
milk
1
cup cornflakes
8-10 Granny Smith apples, peeled and sliced
(8 cups)
1/2 cup granulated sugar
1 teaspoon ground
cinnamon


Egg Wash:
1 egg white
1 tablespoon water

Topping:
sifted powder sugar or whipped cream

Hardware
Large bowl
2 x small bowls
1-cup
glass measuring cup
Pastry blender (optional)

15x10x1-inch baking pan
Rolling pin

Step 1: Preheat oven to 375 degrees F.
Step 2:
In a large bowl, stir together flour and salt.
Step
3: With a pastry blender or knife cut in small pieces of
shortening until mixture resembles coarse crumbs.
Step
4: Place egg yolk in 1-cup glass measuring cup; lightly beat
with fork.
Step 5: Add enough milk to egg yolk to
make 2/3 cup; mix well.
Step 6: Add egg yolk mixture
to flour mixture; mix well.
Step 7: Divide dough in
half. On a lightly floured surface roll half of dough into an
18x12-inch rectangle.
Step 8: Place dough into bottom
of an ungreased 18x10x1-inch baking pan.
Step 9:
Sprinkle with cornflakes.
Step 10: Top with
apples.
Step 11: Combine granulated sugar and
cinnamon in small bowl; sprinkle over apples.
Step
12: Roll remaining dough into a 16x12-inch rectangle.
Arrange over apples. Seal top pastry to bottom pastry. Cut slits
in top of pastry.
Step 13: In a small bowl, beat egg
white and water. Brush mixture over pastry.
Step 14:
Bake for 50 minutes or until golden brown. Cool on wire rack.
Serve warm or cool. If desired top with powdered sugar or
whipped cream.

Makes 32 squares.

For more great tasting bar cookie recipes visit
http://kicked-up-cookie-recipes.com/bar-cookie-recipes.html

For some great oatmeal cookie recipes visit
http://kicked-up-cookie-recipes.com/oatmeal-cookie-recipes.html

For cookie baking tips and a wide selection of recipes visit
http://kicked-up-cookie-recipes.com/

About the author:
Griffin Wetzstein owns and operates
Kicked-up-cookie-recipes.com. Dedicated to bring the online
community the best free cookie recipes.