Posts tagged fry
Coconut Shrimp
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We are serious shrimp people. Actually, we are serious seafood people. We LOOOOOOOVE being in the water. I won’t point her out but one of my sisters even has webbed toes. Lol j/k. Last night I made the infamous Linguine with Shrimp Scampi that is a fav to a few people around here. However, I stored a few for the people who have been asking me for the recipe for the coconut shrimp I posted pics of on Facebook a couple months ago. (See, I try to look out 
)
Well, I won’t keep you. (That’s what my aunt says AFTER keeping you on the phone for about 2 hours o_O) This is super easy, super quick and super tasty! Get to it!
Recipe slightly adapted from Simply Recipes
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon chili-garlic hot sauce (optional)
- 1 pound tail-on shrimp, shelled but leave tail on*
- 1/2 cup all purpose flour
- 1 egg
- 2 tablespoons coconut milk (or regular milk)
- Salt and pepper
- 1/2 cup Japanese panko bread crumbs
- 1/2 cup sweetened coconut flakes
- Oil, for frying (I used vegetable)
* I prefer at least the U15, flash frozen wild Jumbo shrimp (pictured). “U15” means that there are less than 15 shrimp in a pound. The larger the number the more shrimp you get in a single pound. (Popcorn shrimp would be about 41 to 50 per pound).
Directions
1 In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). Set aside.
2 With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Discard the black vein/tract.
3 Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the panko and coconut flakes in the third. 
4 Lightly season shrimp with salt and pepper.
5 Heat 2 inches of oil in a sauté pan over moderate heat until thermometer registers 350°F.
6 As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.
7 Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.
Serves 4.
Slightly Smothered Pork Chops
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Today my girlfriends and I started laying some of the groundwork for our fitness 2010 plan. I didn’t speak up too much because I had already defrosted my pork chops with every intention in lightly breading and pan-frying them. These aren’t TOO bad though. Instead of the large amount of gravy I usually use, I made a small amount and then added chicken broth. Better right? lol In my defense, I served baby carrots (although they were cooked in brown sugar and butter) and brown rice with them. Needless to say, I’m already in the running for “Most Improved”. : )
On to the recipe. PLEASE PLEASE PLEASE….DO NOT be afraid of pan gravy!!! It is Super Duper Easy!
Ingredients:
4 Pork Chops (bone in)
1/2 large white onion
Vegetable Oil
Flour
Salt
Pepper
Seasoning Salt
- Roughly chop onion. Set aside.
- Season pork chops with salt, pepper and seasoning salt.
- Dredge in flour.
- Once grease is heated, fry at medium high in a shallow pan of oil for 4-5 mins. on each side. (I started with EVOO and when I realized I needed more oil, I switched to veg. oil)
- Remove from pan, and place on paper towels to drain some of the fat.
- Pour out all the oil. Pan should be coated with a little oil and the bits of flour that may have come off the chops (aka the good stuff)
- Turn pan back on to medium.
- Add 4 Tbsps. of oil back to the pot. (Or if you can eyeball it, just pour off all but 4 Tbsps. from the beginning)
- Get a whisk and starting with a Tbsp., begin whisking in flour.
- After it’s pretty much broken up, add another Tbsp. Keep whisking.
- If you need more liquid, add liquid. If you need more flour, add flour.
- Add onions to the pan and toss around to saute.
- After they get going add 1/2 cup of chicken broth. Whisk.
- It may need a little seasoning so taste it. If so add salt and pepper.
- Return pork chops back to pan and simmer on low for about 5 or 6 minutes.
