Recipe #15: COCONUT SHRIMP w/ Tangy Dipping Sauce

COCONUT SHRIMP w/ Tangy Dipping Sauce

From: Pampered Chef "It's Good For You" 

OH MERCY! If you are a fan of coconut shrimp, but you are used to it coming in a fried form, you are about to LOVE me! These babies are DIVINE! The sauce just makes it even more perfect! LOVE IT! I could make this once a week....or per night! :) Serve it as a main course or appetizer....or heck, dessert! They are that good! 

INGREDIENTS: 

• 1 Lime
• 2 tsp. finely chopped fresh Jalapeno Pepper
• 1/2 c. Pineapple or Peach preserves (I actually used apricot, cause it was what I had) 
• 1 lb. uncooked shell-on large shrimp (about 21-25 count), peeled and deveined. 
• 2 Egg Whites
• 2 T Cornstarch
• 1 1/2 c. Sweetened Flaked Coconut

DIRECTIONS: 

• Juice lime to measure 1 T. of juice. 
• Remove seeds and finely chop jalapeno pepper. 
• In a bowl combine lime juice, jalapeno pepper and preserves. Mix Well. 
• Cover; refrigerate until ready to serve. 
• Preheat oven to 400 degrees. Line cookie sheet with parchment paper (or spray lightly, but I like  LOVE parchment paper). 
• Peel and devein shrimp, leaving tails on. 
• In small bowl, beat egg whites on high speed until soft peaks form (tips of peaks will curl down when beaters are lifted). 
• Place cornstarch and coconut on two separate plates. 
• Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg whites, then coconut to coat. 
• Arrange in a single layer on baking sheet. 
• Bake 16-17 minutes or until edges of coconut are deep golden brown. Turn once after 8 minutes. 
• Serve with sauce! 

Day 11: Guacamole & Tomatillo Salsa

ON THE MENU:

• Leftovers
• Snacks for today Guacamole & Tomatillo Salsa

GUACAMOLE

From: Vita Mix: Whole Food Recipes

OUR RATING: LOVE IT

So I was told anyway. I am not a fan of Guac...or avacodos. I try them all the time, but every time it gives me the heeby jeebies. I am not a fan. However, I tried this recipe out on extended family that loves the stuff and they said it was very good. So there you have it! A winner! 

INGREDIENTS:

• 2 Ripe Avocados
• 1/2 tsp. Garlic Salt
• 1 Tbs. Lemon Juice
• 1/2 tsp. Ascorbic Acid Powder (optional)
• 1/4 c. Onion
• 1 Medium Tomato (optional)

DIRECTIONS:

• Cut avocados in half and remove pits. Scoop out the flesh and place in blender. 
• Add Garlic Salt, Lemon Juice and Ascorbic Acid. Run on medium for 15-20 seconds or until ingredients are mixed. You may need to stop your blender and use a spatula to scrape around the sides to integrate ingredients. 
• Turn machine on again. While it is running drop in onion and tomato. 
• Do not over mix, leave chunky. 

TOMATILLO SALSA

From: Vita Mix: Whole Food Recipes

OUR RATING: LOVE LOVE IT!!

I'm not kidding....DIVINE!! This is going to be made over and over and over in my house! If you haven't tried a tomatillo salsa, you MUST try this one! Totally my favorite salsa ever! I just wish the picture was better, darn it!

INGREDIENTS:

• 16 Tomatillos
• 4 Scallions
• 2 Jalapenos, seeded
• 1 Garlic Clove
• 1/4 c. Lime Juice
• 1 c. Cilantro Leaves
• 1 tsp. Salt

DIRECTIONS:

• Place all ingredients in a blender in the order listed. Start with slow speed and quickly increase to medium. Run for 10 seconds or until just chopped. 
• If necessary, stop the blender and use a large spoon to mix it around and then try again. 
• ENJOY! 

TOMORROWS MENU:

• Beef Tamale Bake
• Tomatillo Salsa with Tortilla Chips
• Green Salad (of course) 
• Banana Ice Cream (Non-Dairy, of course!)

DAY 9: Hummus

ON THE MENU: 

• Hummus

HUMMUS

From: Vita Mix: Whole Food Recipes

OUR RATING:Has Potential

I haven't had Hummus all that much. When I have it has been a flavored hummus, like Sun Dried Tomato, etc. I wanted to try this recipe out since I haven't ever made it myself. We were having dinner at Ryan's parents house and I thought I would take a veggie tray. My opinion on the hummus....this recipe is a really good hummus base. Which basically means that it was missing a bit of flavor. So, if you have a little something you would like to add to a hummus base, this is the one for you! :) And please, pass along your mix-in options. I would love to know where to go from here. I am not ready to give up on this stuff yet, I just need a little direction! 

INGREDIENTS:

• 15 oz can of Chick Peas (Garbonzo Beans), drained
• 1/2 c. Raw Sesame Seeds
• 1 T. Olive Oil
• 1/4 c. Lemon Juice
• 1 Garlic Clove
• Salt to taste

DIRECTIONS: 

• Place all ingredients in blender container in order listed. Run machine for 1 minute or until smooth. 
• I sprinkled with Paprika for a little garnish (this was my brother-in-laws favorite). 

TOMORROWS MENU: 

• Zesty Beef Pot Roast
• Mashed Potatoes
• Green Salad