Coconut Covered Shrimps

Posted February 1, 2015

Filed under appetizers, entree, Recipe with Demarle Cookware, seafood, shrimps, silpat, snacks, What's Up in Cecile's Kitchen

If you live around me, you know that i offer cooking classes all the times. Cooking classes to novice chefs and to more advanced cooks. I try to offer various dinner ideas so as to appeal to everyone. It can be learning to cook healthy quick dinner ideas, or to perfect a technique, or simply to learn a style of cooking that one is not familiar with. No matter the audience, no matter the menu, I am having fun because I am in a kitchen playing and teaching.

If you go to this link, you will be able to view the times and menu of each cooking classes though this month, my availability has been limited due several elements.

Any way, at one of my latest cooking classes, we focused on Asian Cooking. On the menu, we had Coconut Covered Shrimps, Curry and Mint Chicken Kebabs, Organo Salmon Spring Rolls, and Sushi.

Today I would like to offer you the recipe of coconut covered shrimps. It is easy, fast, delicious, very inexpensive and most likely to please everyone at your house little and big.

Ingredients to make 50 coconut covered shrimps:

1 bag of uncooked frozen shrimps from Costco ( I like to shop there, the products are great quality, and very inexpensive compared to many other grocery store. Of course, you would not have to fix the whole bag)
1 bag of 14 oz of sweetened coconut flakes
3 eggs
2 cups of flour
salt
pepper
2 jars of sweet and sour ( unless you want to make your very own).

Defrost the amount of shrimps you wish to use. I had a whole crowd, so we used the whole bag.
Remove the tail of each shrimp.
Mount the shrimp on a small wooden skewer. Set aside, ad prepare your food station.
In a large bowl, place 2 cups of flour. In another bowl, beat the 4 eggs with 1/2 tsp of salt and 1/4 of pepper. Mix well. And in another bowl, empty the coconut flakes.
Dip the shrimps in the flour, then in the egg mixture, then in the coconut and place them onto the large silpat that you would have placed on a large perforated sheet. You will need 3 large silpats to cook them all.
Turn the oven to 400, and when the oven has reached its temperature, spray some olive oil, or coconut oil over the shrimps.
Bake the shrimps for 8 to 10 minutes or until the shrimps have turned pinkish and the coconut has become a golden brown.
Eat them as they come out of the oven with a bit of sweet and sour sauce. Yum!!! You will see that it is hard to stop at a couple;-)

Easy, fast, healthy and delicious, my motto!!!

Bon Appetit and Happy Cooking!!!

Coconut Covered Shrimps

Servings: 8-10 people
Time: 20 minutes
Difficulty: Easy
Print

Ingredients to make 50 coconut covered shrimps:

1 bag of uncooked frozen shrimps from Costco ( I like to shop there, the products are great quality, and very inexpensive compared to many other grocery store. Of course, you would not have to fix the whole bag)
1 bag of 14 oz of sweetened coconut flakes
3 eggs
2 cups of flour
salt
pepper
2 jars of sweet and sour ( unless you want to make your very own).

Defrost the amount of shrimps you wish to use. I had a whole crowd, so we used the whole bag.
Remove the tail of each shrimp.
Mount the shrimp on a small wooden skewer. Set aside, ad prepare your food station.
In a large bowl, place 2 cups of flour. In another bowl, beat the 4 eggs with 1/2 tsp of salt and 1/4 of pepper. Mix well. And in another bowl, empty the coconut flakes.
Dip the shrimps in the flour, then in the egg mixture, then in the coconut and place them onto the large silpat that you would have place d on a large perforated sheet. You will need 3 large silpats to cook them all.
Turn the oven to 400, and when the oven has reached its temperature, spray some olive oil, or coconut oil over the shrimps.
Bake the shrimps for 8 to 10 minutes or until the shrimps have turned pinkish and the coconut has become a golden brown.
Eat them as they come out of the oven with a bit of sweet and sour sauce. Yum!!! You will see that it is hard to stop at a couple;-)

Easy, fast, healthy and delicious, my motto!!!

Bon Appetit and Happy Cooking!!!

If you like what you read and see, please share. Merci Beaucoup!!!

Spicy Shrimps

Posted June 5, 2014

Filed under appetizers, deep flexipan, entree, mini muffin, Recipe with Demarle Cookware, seafood, shrimps, What's Up in Cecile's Kitchen

This past Thursday, I hosted a Beer Dinner Cooking Class for several members of a beer dinner club. The event was not closed and therefore many other people were able to join in the fun. We had fun, and since many attendees told me that they wished to do that again, I will say that everyone had a good time as well. I hope you will be able to join in the fun next time.

I used the Culinary Hub Kitchen downtown to host the event, and divided the kitchen into 6 stations. The attendees were divided into the various stations. Everyone was responsible for one course of the meal to be shared at the end.

Our “Chefs en Herbes” made the following dishes:

Bacon and Parmesan Stuffed Mushrooms
Apricot and Gorgonzola tartlets
Spicy Shrimps in Wontons Cups
Caesar Salad on Croutons Tartlets
Bacon Wrapped Pork Tenderloin with a Beer and Balsamic Reduction
Maple Roasted Brussels Sprouts
Boursin Potato Cupcake
And for the finale, we had The Chocolate Marceau with Sliced Strawberries.

Today i would like to share with you the recipe of “Spicy Shrimps”. The recipe was adapted from The Beeroness.com blog.

Ingredients to make about 60 bite-size appetizers:

4 tsp of paprika
10 garlic cloves either grated or minced
2 tsp of chili powder
2 tsp of red chili flake
1/4 cup of tomato sauce
1/2 cup of beer ( we used a blond, or light one)
8 tsp of butter
2 tbsp of honey
1 tsp of pepper
pinch of salt
2 lbs of raw shrimps, peeled, deveined
Olive oil.
a pack of 60 wontons
Oil in a vaporizator

Turn the oven to 400.
Peel, and remove the tails of the shrimps. Place the shrimps into a colander and rinse them over running water.
With a paper towel, pat the shrimps dry and place them into a bowl. Add 1 tbsp of olive oil, 1/2 tsp of salt, a dash of pepper and stir well to coat the shrimps.
Place the shrimps onto a large flexipan that you would have placed onto a medium perforated sheet and cook them for 8 minutes at 400.
Meanwhile, place 2 mini muffin pans onto two medium perforated sheets, and place a wonton in each muffin opening. Push the wontons in carefully so that the bottom will be flat, but be careful not to tear the wonton.
Spray olive oil over the wontons. Cook the wontons for 6-8 minutes or until they have become a golden brown.
When they are done, set them aside.
Prepare the sauce for the shrimps.
Melt the butter into a medium-sized saucepan.
When the butter is starting to sizzle add the garlic. Stir and cook for a minute or 2.
Add the other spices, then the tomato sauce and the beer. Mix well. Bring the mixture to boil, and when it has come to boil, turn it down and continue cooking until it reduces to half.
While the sauce is cooking, chop the shrimps very small, and add them to the sauce.
Spoon the spicy shrimps in the wontons cups and eat at once! Yum!!!

Bon Appetit and Happy Cooking!!!

Pineapple, Ginger and Soy Marinated Shrimps atop a Peach and Avocado Salad

Posted June 7, 2013

Filed under deep flexipan, Eating experiences, Recipe with Demarle Cookware, seafood, shrimps, silpat, What's Up in Cecile's Kitchen

If you have read a few of my posts, you must know that I buy my food much on impulses and yesterday was not different. There was a tray of fresh peach from Georgia at the grocery store, and as I passed it I could not help noticing their pleasant fragrant. Not sure yet if those peaches were gonna be good, I decided to only buy two. You just never know… sometimes they smell great, but they lack taste.

There was a shrimp recipe that I had seen in Cook Fresh Fine Cooking Magazine of Fall 2012 that I wanted to try and thought that those peaches could make a great side to that recipe so I bought them to make a salad with them. The recipe for the Pineapple and Soy marinated shrimps was inspired by a recipe called Tex-Mex Grilled Shrimps that was posted in the Cooking Magazine in 2012.

The shrimps can be eaten warm, or cold. I personally ate them cold with the Peach Salad for my lunch today. Yummy and so fresh!!!

Ingredients for the Marinated Shrimps for 3 people:

about 24 Shrimps or about 1 1/2 lb of large shrimps ( fresh or frozen)
1 tbsp of olive oil
1/4 cup of light sodium soy sauce
1/2 cup of pineapple juice
1 medium clove pressed
2 inches of fresh ginger grated
1 small lime
zest of one lime

Ingredients for the Peach Salsa:

2 small ripe but firm peaches
1 avocado ripe but firm
1/3 cup of fresh jicama.
3 scallions or about 1 tbsp. of chopped scallions.
1 lime juice
zest of 1 lime
1 tbsp of olive oil
1 tbsp of champagne vinegar
a dash of pepper
a dash of salt

If the shrimps are frozen, thaw them out by placing them into a plastic bag and placing the bag into lukewarm water. The shrimps will thaw out within 30 minutes.
Rinse the shrimps under running water and pat them dry.
Place them into a large bowl and add all the ingredients mentioned above in the shrimps recipe. Marinade them for 30 minutes at least.
Meanwhile prepare the Peach Salad:
Rinse the peaches under running water and pat them dry.
With a sharp knife, cut the peaches into quarters. Then dice those quarters into 1/3 inch cubes. Place those cubes into a medium-sized bowl.
Cut the avocado in half. Place a spoon in between the avocado flesh and the skin and remove the avocado fruit from its shell. Slice the avocado in half and then cut the avocado in 1/3 inch cubes as well. Place the cubed avocado atop the cubes peaches.
Peel the skin of the jicama root. Slice the jicama in half. Then slice the jicama in 1/3 inch wide slices. Cut those slices into cubes as well. Place about 1/3 cup of those cube with the rest of the fruits.
Add the chopped scallions, salt, pepper, lime zest, lime juice, 1 tbsp. of olive oil, 1 tbsp of champagne vinegar and stir. Set aside.
Remove the shrimps from the marinade and place them into a deep flexipat that you would have placed onto a medium perforated sheet. You may want to skewer 6-8 the shrimps onto a wooden stick, but it is not necessary.
Cook the shrimps for 5-6 minutes.
To serve, spoon the peach salad on individual plates. And place shrimps atop the salad. Bon Appetit;-)

Bon Appetit and Happy Cooking!!!

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Shrimps Flavored with Lime and Honey

Posted April 10, 2013

Filed under entree, Large round mold, Recipe with Demarle Cookware, seafood, shrimps, silpat, What's Up in Cecile's Kitchen

Please pardon my absence. It was Spring break at our house last week, and just like my children, I too took a break. It was much needed, I am feeling much rested and refreshed.

For spring break, we went away for a week and I did not cook a bit. It was nice to be taken care of, for a change. Though I enjoyed the food very much, I am going to need to be watching my diet in the next few weeks if I want to wear those summer dresses and bathing suits;-)

For tonite, I decided to have shrimps for dinner. I used what I had on hand.

Ingredients for 4:

1 bag of brocoli slaw
1 pack of 24 oz. large shrimps deveined and peeled. I used frozen shrimps, but of course you could use fresh ones as well.
zest of 1 lime
juice of 1 lime
2 tbsp of honey
1/32 tsp of salt
1/32 tsp of pepper
2 tbsp of olive oil

If using frozen shrimps, thaw them out by either leaving them in the fridge the night before, or by defrosting them in the microwave.
With a paper towel, pat the shrimps dry.
Empty the shrimps in a large bowl.
Add all the other ingredients to the shrimps and mix well.
Marinade for 30 minutes if possible.
Turn the oven to 400 and place the shrimps on a large silpat that you would have placed on a large perforated sheet.
Cook for 6 minutes.
You can also quickly saute the shrimps in a frying pan. Just warm up 1 tbsp of butter and when the butter is sizzling, add the shrimps. Cook them for a few minutes ( 2-3 minutes) or until they are becoming pink.
While the shrimps are cooking, empty the broccoli slaw into the large round mold, place the octogonal silpat on top and cook the slaw in the microwave for 3 minutes.
Add a dash of salt and pepper into the cooked brocoli slaw and stir.
To serve, spoon the brocoli on each plate and place some shrimps on top of the brocoli. Et voila!

Bon Appetit and Happy Cooking!!!

Red Curry Shrimps with Peas and Baby Corn

Posted March 22, 2013

Filed under entree, Recipe with Demarle Cookware, shrimps, stainless steel cookware, What's Up in Cecile's Kitchen

Last night I was craving some Thai food. All day I dreamt of eating my favorite Thai dish: Tofu in a Red Curry Sauce. I had so much to do though, that they were no time to go to a restaurant, and since the word “take out” is not in our vocabulary, I just swung by the store in search of what I needed to make that dish right after school;-)

I hope that you will try this dish at home, it is very inexpensive, needs only 5 minutes to cook and is delicious!!!!

Ingredients for 4:

1 lb. of shrimps, unpeeled and deveined.
1 bag of frozen peas thawed out.
1/2 can of coconut milk or about 1 cup.
3 tbsp. of Roasted Red Chili Paste
1 tbsp. of fresh basil
1 can of baby corn, drained.

If using fresh shrimps, peel the shrimps, and slice the back of each shrimp to remove what looks like a vein.
Rinse the shrimps and pat them dry. If using frozen shrimps, thaw them out and pat them dry before using them.
Scoop the foamy part of the coconut milk into a small saucepan.
Add 2-3 tbsp of the Roasted Red Chili Paste, mix well and place onto a warm stove.
Bring this mixture to boil.
Add the shrimps, and cook for 2-3 minutes.
Then add the rest of the coconut milk and stir.
Add the peas, and the corn and cook for another 2 minutes.
Before serving, chop some basil, and mix it well into the mixture.
Eat… Yumm, Yumm…

You may want to fix some coconut rice to serve with it. I did not, it tasted great without it.

Bon Appetit and Happy Cooking!!!

Roasted Prawns Flavored with Sweet Ginger Garlic Seasoning

Posted March 7, 2013

Filed under deep flexipan, entree, Large round mold, Recipe with Demarle Cookware, seafood, shrimps, silpat, What's Up in Cecile's Kitchen

I have the tendency to wander in the aisles of any grocery store looking for new products, or produces. Well yesterday was not much different. As I needed to pick up a few things at Costco, I found a spice I had never seen before: Sweet Ginger Garlic.

I had already picked big prawns for my dinner so now I was set;-)

Ingredients for 4 :

4-6 prawns per person
1 tbsp of sweet ginger garlic seasoning
1 tbsp of olive oil.

First rinse the shrimps under running water.
Then remove the skin off the shrimps just leaving the tail on.
Place the shrimps in a large bowl, sprinkle the sweet ginger seasoning, add the olive oil and mix well.
Let the shrimps marinate for 30 minutes or up to 2 hours.
When you are ready to cook the shrimps, turn the oven to 400.
Place the shrimps on a large silpat or on a flexipan and cook them for 6-8 minutes. ( i like my shrimps to be moist and not too hard).
While the shrimps are cooking, steam some broccoli in the large round mold in the microwave (90 sec for a single serving, 2 minutes if the bowl is half-full and 5 minutes for a full bowl).

If you don’t want to eat brocoli, you may eat a salad. This seasoning is also great to fix a salad dressing. The proportion that I used were ( 2tbsp of olive oil, 1 tbsp of rice vinegar and 1 tsp of ginger seasoning). C’est tout!!!

Bon Appetit and Happy Cooking!!!

Curry Shrimps over Mango and Green Peppers

Posted July 22, 2012

Filed under appetizers, entree, Recipe with Demarle Cookware, seafood, shrimps, silpat, stainless steel cookware

My brother-in-law came back from Hilton head yesterday, and brought me some fresh shrimps, big ole large shrimps. I could have just season them with olive oil, salt and pepper but I had seen that cute recipe in one of my cookbooks entitled cuilleres de Frederic Barque that I had to try. The mixture of the green pepper and mango sounded so refreshing that I had to try;-)

Ingredients for 2-3 people: 1 lb of large shrimps or about 27, 1 mango, 1 green pepper, 1 sweet onion, salt, pepper, olive oil, 2 tbsp of white balsamic vinegar, 1 garlic clove peeled and crushed, the juice of 1 lemon, 1/4 tsp of yellow curry, 1/4 cup of sour cream, 1 tbsp of chopped chives.

Peel, devein and rinse the shrimps. Place them in a bowl and season the shrimps with 1/4 tsp of salt, 1/8 tsp of pepper, 2 tbsp of olive oil, the juice of a lemon and 1/4 tsp of curry powder. Stir and place the shrimp in the fridge to marinade. Meanwhile, cut the mango and the green pepper in very titsy tiny cubes.

Take a medium-sized frying pan and heat up 1 tbsp of olive oil. When the oil is warm, add 1/2 of an onion sliced. Stir and cook until the onion is becoming golden and transparent. Then add the mango, and the green pepper and saute them for a few minutes. Season with salt, pepper. Add 2 tbsp of white balsamic vinegar, and mix it in. Bring the mixture to boil . When the mixture has come to boil, lower the temperature and cook for a few minutes (2-3). Meanwhile, cook the shrimps. You may cook them in the oven on the silpat for 6 minutes at 400, or you can grill them onto a hot grill for 2 minutes on each sides.

To serve, place a few tablespoons of the mango mixture on each plate and top it up with the shrimps. I served about 8 shrimps per person. In a small bowl, mix the sour cream with the chopped chives and place a few tbps of this mixture on each plate atop the shrimps as seen on the picture below. Et voila.

You may also serve single bit portion as shown on the very top picture. Great Appetizers!!!

Bon Appetit and Happy Cooking!!!

Paprika, Sherry, and Pumpkin oil Marinated Shrimps

Posted December 14, 2011

Filed under entree, Large round mold, seafood, shrimps, silpat, What's Up in Cecile's Kitchen

The holidays are upon us, and with it so much to do, and so much frenzy… And when you think your plate is already full you learn that you need to adjust your schedule to add a few more things to your already full agenda;-) My daughter announced on Monday morning that she had a concert that same night. Of course I was not going to miss it, but that meant lots of juggling in order to be there. The concert was an array of Holiday Songs so it was very relaxing. I thoroughly enjoyed it until we got home and it was dinner time:-) What was for dinner?!?! it was 8:30 by the time we got home so no real time to cook anything for the kids. They were going to have left-over lasagnas. Me, a quick trip to the Fresh Market and I would be set. I was going to buy some fish of course. As I was looking at the window, I saw a box of “Israelli Couscous & Pumpkin Seeds”. That really stroke my interest and decided to that it would be fun to try, with…???? with Shrimps.

So here we are:

Ingredients for 2 persons: 10 jumbo shrimps (uncooked, peeled but with the tail still on), 2 tbsp of sherry wine, 1 tbsp of pumpkin oil, 2 tbsp of light soy sauce, 1/4 tsp of paprika, 1/16 tsp of pepper.

Place all the ingredients above and mix well. Use half of the mixture to marinade the shrimps and keep the other half for drizzling over later. You want to marinade the shrimps for a few hours ( they will absorb the marinade and taste better). When you are ready to eat. Place the shrimps on a silpat and cook in oven at 375 for 7 minutes.

Meanwhile empty the content of the israeli couscous in a large round mold, place 1 3/4 cup of water, 1/3 tsp of salt, 1 tbsp of butter. Place the octogonal silpat over the round mold and microwave for 10 -12 minutes. The couscous should be soft. Fluff the couscous up with a fork.

In a small saucepan, place the other half of the marinade and bring to boil. When it is hot, drizzle over the shrimps.

To serve, place the shrimps on the plate, drizzle the sauce over it. Spoon a few tablespoons of the couscous and some roasted asparagus. Et voila!

NB: That couscous was very good, by the way. Now I need to figure out how to make it myself and substitute the couscous with quinoa… much healthier:-)

Bon Appetit and Happy Cooking!!!

Shrimps and Mango Kebabs with Zucchini and Squash Tagliatelle

Posted August 8, 2011

Filed under entree, seafood, shrimps, vegetables, What's Up in Cecile's Kitchen

Each Sunday evening it is tradition at my house to cook a really good meal. I was not going to elude that task, but this gorgeous weather outside did not give me the envy to stay indoors for hours to cook our Sunday meal. I was going to grill. That would cut down on preparation time as well as clean-up. I had seen those gorgeous jumbo shrimps at the fresh market, and still had a mango left in my fridge so I thought it would be nice to pair the two.

Ingredients for 2 : 5 jumbo shrimps per person ( so 10 jumbo), 1/2 of ripe but firm mango peeled and diced, 1 tbsp of chopped fresh mint, 1 garlic clove crushed, 1 tbsp of grated fresh ginger, 1 tbsp of sherry wine, 1 tbsp of brown sugar, 1/2 tsp of yellow curry, salt and pepper to taste, 1 tbsp of olive oil.

Peel and deveine the shrimps, but make sure to keep the end tail. Set aside. In a medium size bowl, mix all the ingredients above and mix well. Add the shrimps and the mango to the marinade, and mix well to coat the shrimps and mango. Let marinade for 10-15 minutes. Then thread 5 shrimps, and 4 mango pieces onto the skewers. Cook the kebabs on a hot grill for 3-5 minutes, make sure to turn them at least one. The shrimps should be pink.

Zucchini and Squash Tagliatelle: 2 small zucchini and 2 small yellow squash, 1 tbsp of butter, 1 tsp of fresh mint, salt and pepper to taste.

With a vegetable peeler, slice the zucchinis and the squash into thin long strips. Place them in the large round flexiform, top with the octogonal silpat and microwave for 2 minutes. Once the vegetables are cooked, turn the stove to medium heat, and place 1 tbsp of butter in a frying pan. When the butter is starting to sizzle, drop the vegetables, and quickly stir them. Season with salt and pepper and add the chopped mint.

To serve, place the zucchini tagliatelle at the bottom of the plate, and place the shrimp kebabs on top of it. Devour!!! It is truly delicious. Though next time, I think I will try with fresh pineapple instead of mango, I think it will be equally good;-)