So there has been a recent debate in my home with my husband about what kind of syrup to give our kids. He doesn’t really like to share his special maple syrup that his father brings him from Canada. And of course I refuse to …
Month: January 2011
Ever get shrimp and want to try something different with it? Well here’s an idea: roast it. Now, if you follow my blog you will see a recurring cooking method that I use frequently. My thoughts are that it is a quick, simple to follow, failproof method that brings out the best flavor in whatever you are cooking. These shrimp are great on top of a salad, on a bed of rice with veggies, or make an easy appetizer with an assortment of dips. My kids favorite kind I made were by far the coconut shrimp. But who doesn’t love coconut?
- raw shrimp, peeled and devained- tail on
- olive oil
- salt and pepper
- for curried shrimp add curry powder- pictured at top
- for coconut shrimp add coconut flakes
*feel free to be creative and use your favorite herbs and spices
- Preheat oven to 500 with cooking tray in oven.
- Remove hot tray, spread shrimp on it.
- Roast for 3-5 minutes, depending on size of shrimp.
- Serve immediately.
*Shrimp will cook very fast, so don’t walk away from the kitchen while they are roasting.
In an effort to have more nut free options, I have been utilizing the wonder flour, coconut flour. It’s quite intersting to work with and definitely works differently than any other flour. Coconut flour is packed with fiber and is cholesterol free! My kids won’t eat bananas …