Green Curry Baked Coconut Shrimp

I need to conquer my fear of frying food.  Of course I’m afraid of horribly burning myself, but I think its more that it’s just something I’ve never tried before. What if I lose all my batter to the oil? What if I can’t regulate the oil temperature? My oven gets a lot of love and I don’t eat a ton of fried food at home. It could be worse, but all the same, I think I need to try frying something. That time was not last night though.

I am a huge fan of coconut shrimp. Like Pad Thai, it’s something I could eat everyday. I’ve made a simple baked version at home on several occasions and the flavors in this Green Curry Cooking Sauce left me inspired to try a new version. Instead of using egg as my batter liquid, I used the sauce.

World Foods Thai Green Curry Cooking Sauce

Making coconut shrimp: flour, green curry sauce, coconut

Lining coconut shrimp on the pan

Coconut Shrimp fresh out of the oven

The shrimp turned out even better than expected. (Which was a really good thing because I needed to redeem myself from a spaghetti squash fail I fed Rob the night before.) There was a very slight spiciness to the shrimp and the coconut crisped up perfectly. I used the rest of the sauce to coat some veggies and served everything over rice.

World Foods Thai Green Curry Vegetables

I have actually been given the opportunity to taste and review several WORLDFOODS sauces as a member of the Maryland Taste Team. WORLDFOODS wants to get the word out about their Asian sauces and several other states have taste teams as well. It’s actually a bit of a competition. We’re competing against the other states to create inventive recipes and engaging reviews and you can help through Facebook likes and comments and interaction on Twitter. You could also have the chance to win some sauces for your own kitchen too.

Green Curry Coconut Shrimp over rice and veggies

Green Curry Baked Coconut Shrimp (makes 16 shrimp, feeds 2-4 people)

Ingredients

1/2 cup all purpose flour
1 jar WORLDFOODS Thai Green Curry Sauce, 1/2 cup separated
1 cup sweetened shredded coconut
16 large uncooked, peeled & deveined shrimp (tails on makes it easier to prepare)
Approx. 3 cups mixed veggies (I bought a pre-cut mix from the store with broccoli, cauliflower, mushrooms, snow peas, carrots and peppers)
1/2 cup water
Approx. 1/2 cup uncooked rice
______________________

Instructions

1. Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper

2. Assemble your battering station – line up three bowls next to your baking sheet. In the first bowl, flour. In the second bowl, 1/2 cup green curry sauce. In the third bowl, the coconut. One by one dip and coat each shrimp in the flour, sauce, and coconut in that order. Then gently place on the baking sheet.

3. Once all the shrimp are battered, put the baking sheet in the oven for 15-20 minutes, making sure to flip the shrimp over halfway through. (Mine took about 16 minutes.)

4. Once the shrimp are in the oven, start preparing the rice and veggies.

5. Cook the rice according to package directions or your favorite method.

6. Place a pan over high heat and coat with either cooking spray or a light coating of oil. Once the pan is smoking slightly throw in the vegetables. Cook for about 2 minutes, stirring constantly. Add 1/2 cup water and let cook for about 5 minutes until the water is evaporated, again stirring constantly. Once the water is gone, pour in the remainder of the Green Curry sauce and toss the vegetables to coat. Remove the pan from heat after about 1 minute.

7.) Once the rice is cooked, plate your meal and ENJOY!

*WORLDFOODS provided this sauce and several others to me to try, however all opinions are my own.

Advertisements

An Autumnish Salad and Easy Baked Cod

Our kitchen didn’t see a lot of action last week. One burner on the stove did though, as we frequently placed a pot on it to boil water for ramen. It was just one of those weeks. Sunday night rolled around however, and I was ready to get back to business.

I had a kale salad and roasted garlic topped cod in mind when I ventured to the grocery store on Sunday afternoon, but there was no lacinato kale to be found and I ended up having a better idea for the roasted head of garlic. (I also managed to turn the oven off while the garlic was roasting so it wasn’t actually done when it came time to serve dinner ;-).)

Autumn-ish Salad (inspired by the Tuscan Kale Salad from The Sprouted Kitchen Cookbook)

dinner salad with apples, dried cherries, cashews and homemade croutons

Dressing

1 small shallot chopped
juice from 1/2 lemon
1/4 cup shredded Piave cheese (easily substituted with Parmesan Reggiano)
1/3 cup extra virgin olive oil
Sea Salt and Pepper

To make the dressing blend the shallot, lemon juice, shredded cheese, olive oil, salt and pepper in a food processor or powerful blender.

Salad

1 bag of salad greens mix (I used an Italian blend with escarole, radicchio, and endive)
1 gala apple, chopped
1 cup cooked chickpeas, chopped
1/2 cup dried cherries
1/2 cup chopped cashews
1-2 slices toasted multigrain bread torn into bite sized pieces

To make the salad toss all of the salad ingredients through the cashews together in a large bowl. Add in the dressing and toss again before topping with the bread slices.

Simply Roasted Cod

1 pound cod fillets (or another similar white fish)
a couple slices of lemon
olive oil
salt and pepper

Preheat your oven to 350 degrees Fahrenheit. Butter the bottom of a roasting pan or baking dish. Place the cod fillet(s) on the baking dish and lightly drizzle a bit of olive oil over the top. I used a garlic olive oil from Lebherz Olive Oil & Vinegar Emporium. Then top the fish with a few lemon slices and a generous amount of salt and pepper. Bake at 350 degrees for about 20 minutes. The fish will easily flake with a fork when it is done.

Fish and Salad on a dinner plate

What day of the week do you find yourself with the most time and/or desire to cook?

A little Tuesday night fun

It’s not very often nowadays that my concern for a good night’s sleep gets tossed aside. At least not on a weeknight. Last Tuesday however, was one of those exceptions. The bf and I headed down to Fells Point in Baltimore to support a friend and her band, Survival Society. Our friend is the super awesome bassist. They were playing at the 8×10 as part of a local band showcase presented by Bridging The Music.

While we were very excited to get to the venue and listen to some tunes, we were also excited to get to have dinner at local favorite, The Abbey Burger Bistro. Anywhere that has a burger order form that looks like this is totally awesome in my book.

Also awesome, crab dip covered tater tots.

Abbey Bistro Burger Crab Tater Tots

Rob ordered a standard black angus burger on a classic bun with Guinness cheddar cheese, avocado, lettuce, tomato, mushrooms, and sauteed onions.

Abbey Burger Bistro Burger

My order was a smoked angus burger with gran queso cheese (a Wisconsin manchego), an onion ring, fried egg, white truffle oil and chipotle mayonnaise on the classic toasted bun. It was glorious.

Smoked Angus Abbey Bistro burger

Abbey Bistro Burger and sweet potato fries

Abbey Bistro Burger sign

After thoroughly enjoying dinner it was time for some music. We got there just in time to hear the end of the second band’s set and Survival Society was up next.

Bridging the music showcase band line-up

Survivial Society at the 8x10

It was a late Tuesday night but completely worth all of the extra yawns on Wednesday.