Coconut Shrimp

This is from Breakfast, Lunch & Dinner blog

Shrimp: 

28 large shrimp (about 1 1/2 pounds)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
 Cooking spray

Salsa: 

1 cup finely chopped fresh pineapple
1/3 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves
1 tablespoon finely chopped seeded jalapeño pepper
1 1/2 tablespoons fresh lime juice
1/4 teaspoon black pepper 

Preheat oven to 400°.

To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.

Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.

Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.

To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.  4 servings (serving size: 7 shrimp and about 1/4 cup salsa). Sometimes I use a pineapple salsa from Costco instead of making my own.

CALORIES 397(26% from fat); FAT 11.4g (sat 8.4g,mono 0.7g,poly 1g); PROTEIN 29.9g; CHOLESTEROL 194mg; CALCIUM 80mg; SODIUM 753mg; FIBER 2.2g; IRON 3.9mg; CARBOHYDRATE 45g

from Cooking Light magazine 

Thai basil shrimp risotto

Max made this for dinner when my parents were visiting, and we all agreed that it was really good. Definitely one to add to the repertoire.

2 T. canola oil
1 pound small shrimp, rinsed and dried
kosher salt and freshly ground black pepper
3 T. unsalted butter
2 T. minced garlic
1 small onion, cut into an 1/8" dice
2 c. arborio or sushi rice
1 c. dry white wine
5-6 c. hot chicken broth
12 Thai basil leaves, cut into very fine strips (I couldn't find Thai basil, so I just used regular)
juice of one lime

Heat a large saucepan over medium-high heat. Add 1 T. of oil and swirl to coat the bottom. When the oil is hot, add the shrimp and sauté, stirring, until the shrimp are pink, about 1 minute. Season with salt and pepper. Transfer the shrimp to a plate and set aside.

Add the remaining tablespoon of oil 1 T. of the butter. When the mixture is hot, add the garlic and onions and sauté until soft, 1-2 minutes. Add the wine, deglaze the pan, and simmer until the liquid has been absorbed by the rice, 2-3 minutes.

Ladle in the stock 1/2 cup at a time, allowing each addition to be absorbed by the rice before adding the next. Continue until the rice is al dente, about 10 minutes. Return the shrimp to the rice, add the basil, remaining 2 T. of butter, and lime juice. Stir. Taste to adjust the seasoning.

Transfer the risotto to four individual serving bowls and serve.

from Simply Ming One-Pot Meals

Fish Tacos with Lime-Cilantro Crema

{photo courtesy myrecipes.com}

I first had this dish when we were at the Outer Banks with my family last summer. I recreated it from memory, and it was good. But this week Jessie directed me to the actual recipe (Cooking Light, 2006) and I made it again. This is officially one of my new favorite meals, and Marc and Max really like it as well.

Yield: 4 servings (serving size: 2 tacos)

Crema:

1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets (I used tilapia)
Cooking spray
8 (6-inch) corn tortillas (I used more, because we like to double them up)
2 cups shredded cabbage

Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions (I spray them with Pam, sprinkle them with salt, and warm them in a small skillet). Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Grilled Chipotle Salmon Tacos

1 pound skinless salmon filets or whitefish
8 oz. medium round red or white potatoes, cubed
1 1/2 t. ground chipotle chile pepper
3/4 t. sugar
1/2 t. salt
1 c. purchased mild green salsa
3 T. lime juice
3/4 c. thinly sliced green onions
1/2 c. snipped fresh cilantro
12 6" or 16 4" corn tortillas, warmed
1/2 c. light dairy sour cream
lime wedges

Thaw fish, if frozen. Rinse, pat dry, and set aside.

In covered saucepan, cook potatoes in enough salted boiling water to cover for about 15 minutes or until tender. Drain and cool.

In small bowl combine chipotle chile pepper, sugar, and 1/4 t. of the salt. Rub pepper mixture into fish. Grill or broil 4-6 minutes per 1/2" thickness of fish or until it flakes easily with a fork. Cool slightly and break fish into chunks.

In a medium bowl, combine salsa, lime juice, and remaining salt. Add potatoes, fish, green onions, and cilantro; toss gently to coat.

Divide fish mixture among tortillas. Top with sour cream; fold tortillas. Serve with lime wedges.

(2 tacos = 6 WW points)

Crab potatoes

(This recipe was originally crab-stuffed twice-baked potatoes, but Mom came up with a much simplified, casserole version -- it tastes just as good but is so much faster and easier!)

3 pkgs. Idahoan Baby Reds instant mashed potatoes
lg. can lump crabmeat
2 T. dried onion
6 T. butter
dollop of whipping cream or milk
salt and pepper
2 c. grated sharp cheddar

Mix up potatoes according to package directions. Stir in remaining ingredients and bake until browned and heated through. Serves a crowd! (may be reduced)