I love anything with coconut but did you know coconut goes great with savory recipes as well as sweet? Coconut Shrimp has always been one of my favorites but on the forbidden list until I created my trim&TERRIFIC version which is oven baked!  Best of all, basically this is a four ingredient recipe.  Make sure to use our wonderful fresh Louisiana gulf shrimp to insure the best seafood!  Also, think of the versatility with this recipe as it can be used as an appetizer pick-up or top a salad.  Fruit salsas really complement the shrimp so I have included a refreshing simple Pineapple Salsa.  You can always use canned pineapple or I like to purchase the pineaple already cut, a real time saver.  This recipe is from my Gulf Coast Favorites cookbook, a great resource for Louisiana and southern recipes.

So, here’s my simple and sensational recipe for Coconut Shrimp with Pineapple Salsa.

Coconut Shrimp with Pineapple Salsa

Just returned from San Francisco, one of the most scenic cities around!  Of course, I ate some really great places.  Fortunately, sat a judging by the Executive Chef, Tory McPahil, of Commander’s Palace and he suggested going to Slanted Door–amazing food and flavors-tops my list.  For Italian, North Beach Restaurant, was authentic Italian food and then my VIP tour of where they made Prosciutto topped my list of interest.  This goes as one of my top meals–highly recommend this stop.  For a steak house, we went to a new trendy spot, 5A5, and probably we all thought some of the best meat and food we had had from appetizer to dessert.  My only disappoint was eating at the wharf at Scoma’s, a TOURIST tradition that I could have missed.  Almost forgot, ate at Perry’s for lunch and had the best ahi tuna sandwhich ever with sweet poato fries.  The character of the place rates but the food was average!

My Best San Francisco Restaurants

Shrimp Cheese Grits Casserole

This post was from awhile ago…but making for Christmas gang also!  I am exhausted! I had 30 wonderful kids with me all weekend as we all went to Mardi Gras in New Orleans.  My daughter, Haley, invited 30 of her friends from Wash U in St. Louis to come experience Mardi Gras for the first time.  Many had never even been to the South so of course I had to have lots of food!! We had 5 king cakes and I cooked our classic Louisiana dishes that feed a crowd. I made Shrimp and Cheese Grits from Freezer Friendly Meals, ahead of time and froze so I didn’t have to spend hours in the kitchen when everyone got there.  I also had to make our favorite appetizers kids love to dig into – Hamburger Dip and Super Salsa…both with only a few ingredients and so easy. Of course they were gobbled up! It was a whirl-wind weekend full of fun but good to be back in my routine too!

Shrimp and Cheese Grits for a House Full

  Since the end of college is approaching, all of my friends have been begging me to make them southern dishes.  Tonight, in honor of us all finishing our last classes, I decided I would make my southern favorite BBQ Shrimp.   And, my last class in college happened to be my swing and latin dance recital!  I am sure you can imagine how pleased my mother has been with my second semester senior class choices!  I spent most of the early evening at my recital, so I chose to make BBQ shrimp because it is full of flavor and only takes minutes to prepare!  Anyone you make this for will thing you spent well over an hour in the kitchen! Oh yes, make sure you have French bread to dip in the sauce and I always make angel hair pasta.

Barbecue Shrimp  from Holly Clegg trim&TERRIFIC Gulf Coast Favorites
This book wouldn’t be complete without a barbecue shrimp recipe. I played around in the kitchen to insure the recipe included tons of sauce to dip the French bread, as that is the best part.  Serve with French bread and angel hair pasta.

Makes 4–6 servings

1/4 cup olive oil
1/4 cup fat-free Italian or creamy onion dressing
1 tablespoon minced garlic
1 teaspoon onion powder
1/4 teaspoon cayenne
1/4 cup Worcestershire sauce
1 tablespoon paprika
2 teaspoons dried oregano leaves
2 teaspoons dried thyme leaves
Salt and pepper to taste
2 pounds large shrimp (not peeled)
1/3 cup light beer
1/2 cup clam juice or fat-free chicken broth

1.  In large nonstick skillet, combine oil, Italian dressing, garlic, onion powder, cayenne, Worcestershire sauce, paprika, oregano, thyme, salt and pepper over medium heat until sauce begins to boil.
2.  Add shrimp, cook 5 minutes. Add beer and broth, cook another 5–7 minutes or until shrimp are done. 

Nutritional information per serving:
Calories 207, Calories from fat (%) 44, Fat (g) 10, Saturated Fat (g) 2, Cholesterol (mg) 196, Sodium (mg) 614, Carbohydrate (g) 6, Dietary Fiber (g) 1, Sugars (g) 2, Protein (g) 22, Diabetic Exchanges: 1/2 carbohydrate, 3 lean meat

TERRIFIC TIDBIT:  Peeled shrimp may be used in the recipe if desired, but peeling the shrimp is tons of fun, just have plenty of paper towels.

A Southern Delight: BBQ Shrimp

Crawfish Etouffee

After adjusting back into school after winter break, I realized how much I missed my southern foods!  Within one week I made Crawfish Etouffee and Chicken and Sausage Gumbo both from my mom’s Gulf Coast Favorites book.  All of my friends at school love southern cooking and hover around my kitchen when I am cooking.  I always love to share southern recipes, because my friends always rave about how tasty the recipes are.  Both recipes took very little time and were full of flavor.  The only downside is that seafood is extremely expensive in St. Louis.  After a few grocery bills, my parents cut my southern craving down to only a few seafood recipes per month!

Crawfish Etouffee recipe from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites Cookbook

The key ingredients in this popular Louisiana staple are tender crawfish simmered with onion, green pepper, and garlic stared with a light roux.   This easy to follow recipe will quickly become part of your Cajun recipe repertoire.

Makes 4 (1-cup) servings

2 tablespoons butter

3 tablespoons all-purpose flour

1 onion, chopped

1/2 cup chopped green bell pepper

1 teaspoon minced garlic

1 cup fat-free chicken broth

1 tablespoon paprika

1 pound crawfish tails, rinsed and drained

Salt and pepper to taste

1 bunch green onion tops only, finely chopped

1.  In large nonstick skillet coated with nonstick cooking spray, melt butter, stir in flour.
2.  Cook over medium heat until light brown, 5–8 minutes, stirring constantly. Add onion, green pepper, and garlic, sauté until tender, 5 minutes.
3.  Gradually add chicken broth, stir until thickened. Add paprika and crawfish. Bring to boil.

4.  Reduce heat, cover, cook 20–25 minutes, stirring occasionally. Salt and pepper to taste.
5.  Stir in green onions, cook another few minutes.

Nutritional information per serving: Calories 210, Calories from fat (%) 31, Fat (g) 8, Saturated Fat (g) 4, Cholesterol (mg) 170, Sodium (mg) 257, Carbohydrate (g) 13, Dietary Fiber (g) 4, Sugars (g) 4, Protein (g) 22, Diabetic Exchanges: 1 carbohydrate, 3 lean meat

Terrific Tidbit: The browned flour and oil creates a roux that gives the etouffee that deep rich flavor.

Missing the South – Crawfish Etouffee

Coconut Shrimp with Pineapple Salsa

I was elated when I heard that coconut was one of the hot “2010 food trends” announced at the Fancy Food Show.  My favorites have always been avocado(which we now know is a healthy fat and I want on anything savory) and coconut I want on anything sweet.  So, it won’t surprise you that I have a Coconut Shrimp recipe in my Gulf Coast Favorites cookbook.  And, I was testing another version of coconut shrimp last night—which was wonderful.  Both oven baked, helps to reduce the calories and fat!  Of course, coconut makes many of my desserts and my secret there to reduce fat is coconut flavoring.  With coconut flavoring, I get the flavor without the fat—and I use less coconut as I still want to taste the texture.  Whether sweet or savory, coconut makes my ingredient list often in my recipes!

Coconut Shrimp with Pineapple Salsa from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Coconut shrimp is one of my personal favorites, and this easy oven baked version will win you over! Fragrant Pineapple Salsa complements the shrimp nicely, but the shrimp may also be served alone or on a salad.

 Makes 4–6 servings

 1/3 cup cornstarch

1/2 teaspoon cayenne or to taste

Salt to taste

3 egg whites

1 1/4 cups flaked coconut

1 1/2 pounds medium peeled shrimp

 1. Preheat oven 400°F. Coat baking sheet with nonstick cooking spray

2. In shallow bowl, combine cornstarch, cayenne, and salt. In another bowl, beat egg whites until frothy, about 2 minutes. Place coconut on plate.

3. Coat shrimp with cornstarch mixture, dip into egg whites, and roll in coconut. Place shrimp on prepared pan.

4. Bake 15 minutes, turn shrimp, and continue baking another 5–10 minutes or until shrimp are done.

Nutritional information per serving

Calories 192, Protein (g) 20, Carbohydrate (g) 15, Fat (g) 4, Calories from Fat (%) 25, Saturated Fat (g) 4, Dietary Fiber (g) 2, Cholesterol (mg) 168, Sodium (mg) 265  Diabetic Exchanges: 1 carbohydrate | 3 lean meat

Pineapple Salsa

 Makes 2 cups

1 1/2 cups finely chopped fresh pineapple

1/3 cup chopped red onion

2 tablespoons finely chopped fresh cilantro

1/3 cup pineapple preserves

1 tablespoon finely chopped fresh jalapeño

1 tablespoo lime juice

1. In bowl, combine all ingredients.

Nutritional information per serving Calories 69, Calories from fat 0%, Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1 mg, Carbohydrate 18 g, Dietary Fiber 1 g, Sugars 15 g, Protein 0 g,  Diabetic Exchanges1 fruit

Terrific Tidbit: If you don’t want to make the pineapple salsa, pick up a fruity salsa.  To save time, buy pre-cut fresh pineapple or use canned pineapple. Use nice size shrimp to cut preparation time.

Coconut Shrimp with Pineapple Salsa