Coconut Covered Shrimps


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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).
  1. Defrost the amount of shrimps you wish to use. I had a whole crowd, so we used the whole bag.
  2. Remove the tail of each shrimp.
  3. Mount the shrimp on a small wooden skewer. Set aside, ad prepare your food station.IMG_1066
  4. 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.
  5. 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.IMG_1040
  6. Turn the oven to 400, and when the oven has reached its temperature, spray some olive oil, or coconut oil over the shrimps.
  7. Bake the shrimps for 8 to 10 minutes or until the shrimps have turned pinkish and the coconut has become a golden brown.IMG_1042
  8. 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;-)IMG_1071

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

Bon Appetit and Happy Cooking!!!

Coconut Covered Shrimps

  • Servings: 8-10 people
  • Difficulty: Easy
  • Print

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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).

 

  1. Defrost the amount of shrimps you wish to use. I had a whole crowd, so we used the whole bag.
  2. Remove the tail of each shrimp.
  3. Mount the shrimp on a small wooden skewer. Set aside, ad prepare your food station.
  4. 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.
  5. 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.
  6. Turn the oven to 400, and when the oven has reached its temperature, spray some olive oil, or coconut oil over the shrimps.
  7. Bake the shrimps for 8 to 10 minutes or until the shrimps have turned pinkish and the coconut has become a golden brown.
  8. 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


photo 1This 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.

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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.

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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.

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

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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
  1. Turn the oven to 400.
  2. Peel, and remove the tails of the shrimps. Place the shrimps into a colander and rinse them over running water.
  3. 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.
  4. 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.
  5. 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.
  6. Spray olive oil over the wontons. Cook the wontons for 6-8 minutes or until they have become a golden brown.
  7. When they are done, set them aside.
  8. Prepare the sauce for the shrimps.
  9. Melt the butter into a medium-sized saucepan.
  10. When the butter is starting to sizzle add the garlic. Stir and cook for a minute or 2.
  11. 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.
  12. While the sauce is cooking, chop the shrimps very small, and add them to the sauce.
  13. Spoon the spicy shrimps in the wontons cups and eat at once! Yum!!!photo 2

Bon Appetit and Happy Cooking!!!

 

Red Curry Shrimps with Peas and Baby Corn


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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.

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  1. If using fresh shrimps, peel the shrimps, and slice the back of each shrimp to remove what looks like a vein.
  2. Rinse the shrimps and pat them dry. If using frozen shrimps, thaw them out and pat them dry before using them.
  3. Scoop the foamy part of the coconut milk into a small saucepan.photo 3
  4. Add 2-3 tbsp of the Roasted Red Chili Paste, mix well and place onto a warm stove.
  5. Bring this mixture to boil.
  6. Add the shrimps, and cook for 2-3 minutes.
  7. Then add the rest of the coconut milk and stir.
  8. Add the peas, and the corn and cook for another 2 minutes. photo 4
  9. Before serving, chop some basil, and mix it well into the mixture.
  10. Eat… Yumm, Yumm…

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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!!!

Curry Shrimps over Mango and Green Peppers


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!!!

Shrimps and Mango Kebabs with Zucchini and Squash Tagliatelle


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;-)

Bon Appetit and Happy Cooking!!!

White wine and Thyme Marinated Shrimps


Summer is a great time to entertain. You can receive your guests outside and you can use your grill instead of using your oven or your stove. But what to cook? “Hamburger, steaks and brats…” would be what my husband wish to eat every time. But I like variety so this is not what we had last Sunday when my brother-in-law came for dinner. I had purchased those jumbo shrimps at the beach, and this is what we were going to have  as well as brats for you know who;-)

The menu was fairly easy and really quick to fix:

White wine and thyme marinated shrimps on the grill with fingerling potatoes, tomates provencales, grilled asparagus, and corn on the cobb.

Ingredients for 8: 2 lbs of jumbo or large shrimps deveined and peeled, 2 bags of fingerling potatoes, 8 kernels of corns, 1 cup of white wine, 4 Tbsp of fresh thyme chopped, olive oil, salt and pepper to taste.

First you want to marinate the shrimps for a few hours. Place the shrimps in a ziploc bag, and add 2 tbsp of chopped thyme, 1 cup of white wine, 2-3 Tbsp of olive oil. Set aside.

When your quests have arrived and you are ready to eat. Turn on your grill to high heat . While the grill is reaching its temperature. You will cook the fingerling potatoes. We want to cut down the cooking time so we will microwave the potatoes so as to cook them before roasting them. Place the potatoes in the large round flexipan, cover with the octogonal silpat and microwave for 5 minutes. When it is done, place the potatoes in a large bowl, and add 3 tbsp of olive oil and thyme. Mix well so that the potatoes are well coated with the oil and  herbs. Empty the potatoes on a large silform, add  salt and pepper on them, and cook in oven for 15-20 minutes in a warm oven at 425. While the potatoes are cooking, stir them every 5 to 8 minutes to make sure they roast evenly.

While the potatoes are cooking in the oven, skewer the shrimps onto a wooden stick that you would have previously soaked in water. Sprinkle salt and pepper and set aside.

Then prepare the corn. Cook the corn  in the round flexiform also for 5 minutes in the microwave and set aside until you are ready to cook the shrimps.

When the grill has reached its temperature and the potatoes are about done, cook the shrimps and the corn on the grill for 2-4  minutes on each side on high heat. Et voila!!!

I hope you will try! It is yummy and effortless!

Bon Appetit and Happy Cooking!!!