Tropical Coconut And Banana Shrimp Food

BAKED COCONUT SHRIMP WITH TROPICAL DIPPING SAUCE

Steps:

• Preheat oven to 375 degrees.
• Line a baking sheet with a cookie cooling rack.
• Spray with non-stick olive oil spray.
• In a small bowl, whisk together egg and water.
• Add flour to a small plate.
• Season with a touch of salt and pepper.
• On a medium plate toss together shredded coconut and panko.
• Coat shrimp in the flour. Pat off excess.
• Coat in egg, makes sure all excess is off.
• Coat in coconut, pressing the coconut and breadcrumbs into the shrimp.
• Line up on cookie cooling rack.
• Once all the shrimp are coated, pop into the oven and bake until golden brown, about 20 minutes.
• While the shrimp are baking, make the sauce.
• Mix the yogurt, crushed pineapple, coconut and salt together until combined.
• Serve hot shrimp with dipping sauce.

COCONUT-LIME MARINATED AND GRILLED SHRIMP

Steps:

• Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
• Top with the sliced scallion and serve with the reserved lime wedges.

TROPICAL COCONUT AND BANANA SHRIMP

Steps:

• Drain juice form pineapple can into bowl with shrimp in it and set aside.
• Prepare rice as directed on box and add 1/4 cup of coconut to water while cooking.
• Cut banana in half long ways but do not seperate. Then slice banana across in 1/2 inch thick pieces.
• Add vegetable oil, banana slices and crushed pineapple to frying pan. Toss fruit to coat it and cook on low heat. Mix constantly until banana begins to break up.
• Transfer shrimp and pineapple juice into clean frying pan and add 1/2 cup coconut. Begin to cook on medium to high heat for 5 minutes.
• Add banana and pineapple mixture to shrimp and cook until juice is nearly evaporated.
• Serve over rice.

SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE

Steps:

• In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate.
• Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes.
• Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
• Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce.
• Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes.
• Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro.

CARIBBEAN SHRIMP AND BANANA CURRY

Steps:

• Heat the oil in a large pot over high heat. Add the shrimp and sauté quickly just until shrimp turn pink. Transfer to plate and reserve.
• To the same pot add the onions, shallots and red pepper. Sauté until onions have softened, about 2 minutes. Add the garlic, chile and ginger. Sauté until garlic is soft, about 1 to 2 minutes. Add the turmeric, allspice, crushed coriander seeds, crushed cumin seed, lime juice and white wine. Stir. Bring to a boil over medium heat. Add the bananas, coconut milk and tomatoes. Reduce heat to a simmer. Cover and simmer for 30 minutes, stirring occasionally. Return the shrimp to the sauce right before serving. Simmer until shrimp are just heat through, about 2 to 3 minutes. Do not over cook the shrimp or it will go rubbery.

TROPICAL SHRIMP SPINACH SALAD

Steps:

• Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
• Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
• To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

TROPICAL RICE

Steps:

• Rinse rice and add to a pot with the broth and coconut milk (and juice if you want) and cook until done. I use a rice cooker.
• Fluff up the rice and add the pineapple, soy sauce, sesame oil and sugar. Mix well, taste and adjust seasoning.
• Top rice with green onions, nuts and coconut flakes before serving.

COCONUT BANANA CORNBREAD

Steps:

• Combine cornmeal, flour, sugar, bakling powder, allspice and salt in a medium bow and mix well; combine the wet ingredients in another bowl.
• Mix the dry ingredients and the wet ingredients in just a few swift, confident strokes so you don't overmix; stir in coconut.
• Pour the mixture into a greased 8-inch square or 9-inch round pan and bake at 375 degrees for 25 minutes or until a cake tester inserted in the center comes out clean.
• Cut into 2-inch squares.

BANANA COCONUT SHRIMP KABOBS

Steps:

• Puree (or mash) the banana with lime juice, olive oil, turmeric, salt and hot-pepper sauce.
• Toss marinade with the shrimp and marinate for 1 hour in the refrigerator.
• In a bowl, combine the cracker-crumbs and the toasted coconut.
• Preheat the grill or broiler.
• Dip shrimp in the crumb/coconut mixture and thread onto bamboo or wooden skewers which have been soaked in water for 30 minutes to stop them from catching fire.
• (Each skewer will take 6 to 8 shrimps).
• Grill over a medium-hot fire (or broil) until shrimp are opaque- about 4 to 6 minutes- turning the kabobs over halfway throught the cooking time.
• Serve with lime wedges.
• NOTE: TO PREVENT SHRIMP- OR ANY KABOB ITEMS- FROM SLIPPING,USE 2 SKEWERS FOR EACH KABOB.
• BY HOLDING A PAIR OF SKEWERS 1/4" APART,THREAD THE SHRIMP ONTO BOTH SKEWERS AT THE SAME TIME.
• THIS WAY THE FOOD WILL TURN OVER WHEN YOU TURN THE SKEWERS RATHER THAT SPIN AROUND,AS THEY TEND TO DO,WHEN ON A SINGLE STICK.