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| Happiness in a box photo courtesy of: http://www.thelampshades.com |
Now that I am a mother, the box will make it into our basket and then into our mouths and again....Happy:0)
(YES, we always paid for these wonderful treats too!)
We have to remember also, we can't just have cookies, let's be healthy now right? But...I would like to have my cookie and eat it too. Pardon me if I quote one of the greatest, "COOKIES!!! I love cookies!!". Oh yeah, you got it and wow Cookie Monster was right on about this passion. Feeling the same as him, I will even eat a semi-mediocre cookie, they are that wonderful. But then I thought, why don't I try to combine my favorite foods.... my brain started reeling, cookies and shrimp??!!!???
Holy fish bait look what I came up with....
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| photo courtesy of: Me :0) |
This folks, is Chinese Almond Cookie Encrusted Shrimp with a Spicy Orange and Coconut Sauce. Check out this quick and simple most delectable recipe:
| photo courtesy of me:0) |
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| photo courtesy of: http://www.stayinghealthyplus.com |
Egg Wash for Shrimp:
1 lb. Shrimp raw, peeled, and cleaned (about 21 jumbo)
2 large eggs
1 tbs of cooled sauce
pinch of salt
pinch of black pepper
Dash of Worcestershire sauce
Prep time: 5 min
For Breading:
1 box of Chinese Almond Cookies* :0)
1/2 c Panko Japanese style bread crumbs (I know it's Japanese, its optional)****
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp dry mustard
1/2 c toasted coconut (optional)***
Prep time: 5 min
For Sauce:
(reminder: sauce will get spicier the longer it sits)
1 c Soy sauce
1/2 c Teriyaki sauce
1 lg clove garlic (minced)
2 tbs brown sugar
2 tsp garlic powder
1 1/2 tsp crushed red pepper
1 1/2 tsp chili powder
1 1/2 tsp black pepper
1 1/2 tsp corn starch
1 tsp dry mustard
1 /2 tsp ginger
1/2 tsp orange zest
Approx. 10 Mandarin Orange segments (try pineapple too)
1/4 c green onions (add at the end of simmer)
1/4 c toasted coconut (optional)***
Prep time: 5 min Cook time: 5 min
Simmer all ingredients together for about 5 min. to draw flavors together. Serve warm or room temperature. Can also be served over rice as an accent sauce instead of dipping.
Keep all ingredients just about room temperature, so when you put shrimp in the oil it will not cool the oil down...also cook about four to five shrimp at a time so as to not cool the oil...best to cook in a wok, add more oil if needed.
I began by preparing the sauce first so that it may cool to put into the egg wash, if not cooled it will cook the egg slightly and will not be an effective wash.
While the sauce is simmering, clean shrimp. Start heating the oil in a wok, a skillet is acceptable to use if wok is not available.
**Sesame seed oil is very flavorful for this dish adding more nuttiness to the shrimp. Place four to five shrimp into the prepared egg wash mixture. While the shrimp bathes, place the ingredients for the breading into a food processor/blender, turn into fine crumbs. Remove one shrimp at a time, place into portioned breading mixture and coat completely. One by one, in groups of four to five place the shrimp very carefully into the hot oil. Continue to do this with each group of shrimp. Remember if oil seems to dissipate you may add ONE--TWO TABLESPOONS more oil per group of shrimp, making sure to allow oil to sit at least 20-30 seconds on heat before adding each group of shrimp so the oil may heat back to temperature. Cook for 7-10 minutes.
Serve with steamed rice, stir fry vegetables, and Spicy Orange Coconut sauce. Garnish with mandarin orange slices and scallions.
Prep time: 10 min Cook time: 5-7 min
This recipe can also be cut in ratio to create a smaller appetizer size
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| photo courtesy of: Me:0) |
*It might be difficult to find Chinese Almond Cookies, unless you make them yourself, so you can substitute shortbread cookies like Lorna Doone (10 oz box) and 1/4 c toasted almonds combine in food processor to create same effect
**Sunflower oil substitutes nicely for this dish as well
***If you choose the coconut flavor, omit toasted coconut from either sauce or breading so as to not overwhelm with sweetness
****Panko can be omitted it just stretches the breading and allows it to cook lighter, also will keep the breading from getting too "wet" from the egg wash
You also may have extra breading. The best thing to do is portion during cooking so not to contaminate any portion that is left over. Store left over crumbs is air tight container in freezer, then you can prepare this dish at a later date. Also see tips below.
Thanks for reading. If you try the recipe, I hope you have the same mouthwatering result as I did. Hoping you and your family happy and healthy cooking:0) Enjoy your day, warm your heart, and go out and buy a box of CHINESE ALMOND COOKIES!!!!!
This is an original recipe by: Michele Lynn Ingrassia 071208
| photo courtesy of: http://www.natural cures.com |
Did you know that Almonds:
Are a fruit, not a nut
For anti-inflammatory and anti-spasmatic purposes
Cancer Prevention
Cardiovascular health
Full of Calcium, Magnesium, for strong bones
Also contains Vitamin E
Helps to lower cholesterol
http://www.nutsforalmonds.com
Tips to keep on hand:
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| photo courtesy of: Me:0) |
Save the crumbs from the bottom of your cereal, cracker, cookie, chip, and crouton bags, store in airtight containers/freezer bags in the freezer to keep fresh. This will allow for various types of bread crumbs to be always available, and there will be no waste, and don't forget those left over chip bags from lunches...makes for smaller portion breading for a light lunch for one:0)
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| photo courtesy of: Me:0) |
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| photo courtesy of: Me:0) |
++When toasting nuts, use aluminum foil to take extra steps out. Just fold up and toss, also can be used for roasting veggies in the oven or on the grill.
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| photo courtesy of: Me:0) |
++Before tenderizing meats, place clear plastic wrap over portion before so as to keep from "splattering"
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| photo courtesy of me:0)
++While cooking, it is best to utilize bowls that have lids, makes for easier clean up and storage
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