Coconut-Hazelnut Shrimp

Coconut-Hazelnut Shrimp (15) WM

I have never made hazelnut anything, and this was a pretty cool dish to start with.  The only thing that I would change is to buy smaller shrimp – I bought the jumbo size and they tasted well, fishy.  I usually buy the medium size and don’t have that problem.  The peach salad was to die for.

 

Coconut-Hazelnut Shrimp (25) WM

serves 4

time: roughly 45 minutes

serve with wild rice and/or a salad

 

Coconut Hazelnut Shrimp Ingredients:

1 pound shrimp (not cooked)

1 cup Bobs Red Mill Hazelnut Meal

1/2 cup finely shredded coconut

4 teaspoons ginger powder

salt & pepper to taste

1/2 cup corn starch

1 egg, beaten

 

 

Coconut Hazelnut Shrimp Directions:

1) Preheat your oven to 400 degrees F.

2) Combine the hazelnut meal, shredded coconut, ginger and salt & pepper in a flat dish.

3) Pour the corn starch into a flat dish, beat the egg and pour that into a flat dish.

4) Take each shrimp and coat with the corn starch, then dip in the beaten egg, and then dip and coat with the hazelnut mixture.  Place each shrimp on a cooking rack.

5) Bake the tray of shrimp for about 5 minutes on each side, until they are cooked through and the hazelnut mixture has hardened.

 

Peach Salad Ingredients:

2 peaches, pitted and cut into bite sized pieces

half red onion, chopped

half bell pepper, cut into bite sized pieces

1 jalapeno – diced finely

half bunch cilantro, chopped finely

1 lime, juiced

1/4 teaspoon cinnamon

1 teaspoon ground cumin

salt to taste

 

Peach Salad Directions:

1) Chop all of the produce and place into a serving bowl; squeeze the lime over the produce and sprinkle in the spices.  Stir to combine.  Keep the peach salad in the refrigerator until you are ready to serve.

 

Coconut-Hazelnut Shrimp (8)

Rice Noodles with Shrimp & Cashews

Chilli Cashew Shrimp Noodles (52) WM

Serves: 4

Time: 25 minutes

Ingredients:

one package uncooked rice noodles
2 tablespoons honey
2 tablespoons fish sauce
1/4 cup soy sauce
1/4 cup hoisin sauce
1 lime, juiced
2 tablespoons peanut oil
1 pound raw shrimp, peeled and deveined
1 clove garlic, minced
4 red chillies, chopped
1 red bell pepper, sliced
1 cup whole roasted cashews
3 green onions, chopped
1/4 cup fresh cilantro, chopped

 

 

Chilli Cashew Shrimp Noodles (36) WMDirections:

  1. Boil a pot of salted water, and cook the rice noodles according to package directions (don’t overcook as they will continue to cook in the sauce).  Drain and rinse the noodles in cold water.
  2. Combine the honey, fish sauce, soy sauce, hoisin sauce and lime juice.
  3. Heat a large skillet over medium-high heat.  Once the pan is hot spoon in half of the peanut oil, dump in the shrimp after the oil has gotten a tad bit warm.  Cook the shrimp until they are cooked through, then remove them from the pan.
  4. Add the other tablespoon of oil, the garlic, red chillies and red bell peppers; saute for about 3 minutes (you want the red bell peppers to still be crunchy).
  5. Add the cashews and stir fry for about a minute.
  6. Add the sauce and the shrimp to the vegetables then cook for another minute.
  7. Add the noodles and cook for about 3 minutes – stir until all of the ingredients are well combined.
  8. Scoop out the noodle mixture and place on individual plates, then top with the chopped green onions and cilantro.

 

Chilli Cashew Shrimp Noodles (70) WM

Corn, Chorizo, and Shrimp Salad

This is a pretty amazing salad.  One that is a total crowd please and is totally easy to prepare (I like that!!).

corn, chorizo, shrimp salad (3) WM

prep time: approximately 15-60  minutes

cooking time: approximately 20 minutes

Ingredients:

4 ears of fresh corn or 3 cans of corn, drained

1 pound raw shrimp, peeled

1 package Spanish chorizo sausage

2 bunches green onions, chopped

handful basil leaves, chopped

handful red cherry tomatoes (or regular tomatoes sliced)

handful yellow cherry tomatoes

2 garlic cloves, minced

1 1/2 – 2 tablespoons Sriracha

2 teaspoons grated lemon rind

juice from 1 lemon

1/2 teaspoon salt

2 tablespoons olive oil

Directions:

1. If you are using fresh ears of corn, peel and boil for 60 minutes, then slice the corn kernels off.  Otherwise open the cans of corn and drain.

2. Add the peeled shrimp into a pan of boiling water and cook for 5-7 minutes, until they turn pink.  Drain.

3. Cook the chorizo sausage.  Drain.

4. Slice, chop, mince, grate all needed ingredients.

5.  Combine all ingredients in a bowl, stir well, taste and add any additional seasonings.  Keep chilled and serve chilled.

Fettuccine with pesto, mint, pistachios, and tomatoes

This recipe was awesome!  I had never thought of adding pistachios and mint to a pesto dish before.

pesto pistachio (1) WM

prep time: approximately 10 minutes

cooking time: approximately 10-15 minutes

Ingredients:

1 box fettuccine (or fresh fettuccine)

1 pound shrimp, raw

handful of fresh mint leaves

1-2 cups prepared pesto

1/4 cup shelled pistachios (I could only find salt & pepper pistachios which I was hesitant about, but they were amazing!)

cherry tomatoes

salt & pepper to taste

fresh Romano or Parmesan cheese if desired

Directions:

1. Boil the fettuccine noodles until al dente – approximately 10-12 minutes.

2. Meanwhile, slice the cherry tomatoes, wash the mint leaves, shell the pistachios and grate the cheese.  Boil the shelled shrimp – once the water has come to a boil drop the shrimp in the water and cook for approximately 5-7 minutes (until pink).

3. Once the noodles are done, drain and stir in the pesto sauce.  Stir in the tomatoes and cooked shrimp.

4. Dish out the noodles with tomatoes and shrimp and sprinkle the mint leaves, pistachios and cheese on top.  Enjoy with a nice side salad.

pesto pistachio (2) WM