Friday, December 3, 2010
Shrimp and Peppers
Tonight I made Coconut shrimp from Everyday Paleo. I used smaller flaked coconut, and made a few little tweaks.
1 lb large shrimp, tail on peeled and deveined
1/4 cup coconut flour(used less flower, could even use a bit less than 1/4 cup probably)
½ teaspoon sea salt
1/2 teaspoon cayenne pepper (added more pepper)
3 egg whites
2/3 cups coconut Shredded (i used 1 1/3 cup less flakes, they were smaller so gave better coverage)
Pre heat oven to 400. Also make coating them easier: put coconut flower and pepper in a plastic bag, toss in shrimp and shake. Then dredge each shrimp in egg and dip in cocnut flakes. Spray a foil covered pan (to avoid the mess) with coconut oil spray and place each shrimp on it. Pake for 5 min, flip them, and cook 4 more minuted. YUMMM! They are so delicious. I would lower the amount of almond flower even more, because I found the crust to be a little thick. But other than that the sweet crunch skin complemented the shrimp amazingly. This has got to be my new favorite recipe!!
on the side I served
Bell Pepper & Garlic
1 red Bell Pepper
1 clove garlic
1/2 tablespoon olive oil
Optional: sprikle with fresh parsley and toasted pine nuts before serving!
The bell pepper gets so sweet and mixes great with garlic. Its a tastey side when you are burnt out on salads and green veggies.
Lastly: my cheat for the night is a glass and a half of wine. While high in sugar, 6oz of wine has about about 3g carbs which isnt all that bad. So cheers to fermented grapes, a rainy Friday night, and to making 5 days paleo!