I love to use panko japanese bread crumbs for the coating when I fry shrimp, because it gives it a much better flavor and crunch!

Coconut Panko Shrimp

1 1b peeled shrimp (I like to use the extra large 31-40 shrimp per pound shrimp from costco)
1 tablespoon sesame oil
1 teaspoon salt
1 shake of white pepper

In a bowl, marinate the shrimp for at lease one hour in the fridge with the above ingredients stirred in well.

Place 1 cup corn starch in a bowl.

Place 4 egg yolks, beaten in a bowl

Combine 1/2 cup finely shredded un-sweetened coconut with 1 cup Japanese breadcrumbs (Panko bread crumbs)

Place at least one inch of canola oil in a large based pot  over medium heat and heat up to 350 degrees.

Dip the marinated shrimp into the corn starch bowl, and coat well.

Next, dip the shrimp into the egg yolks.

Next, dip the shrimp into the coconut panko mixture, and coat well.  Pat on both sides.

Fry the shrimp in the 350 degree oil for about a minute per side or until golden, be sure to only put enough shrimp in the pot that they can still have a one inch space in between.  Also, constantly check the temperature to keep the oil at 350 degrees.
They cook very fast, so keep your eye on them!

Serve with dipping sauce!

Dipping Sauce

1 cup apricot jam
1 cup water
1/2 cup honey
1 teaspoon red chili sauce (sambal olek)

Pour all the ingredients into a blender or food processor and mix well.

Heat the jam mixture on the stop in a sauce pan and mix until just heated through, then remove from the heat to prevent any clumping.

Cool it down, the serve with shrimp!

Enjoy!

If you have never tried steel cut oats you are in for a treat.  It is similar to your regular rolled oatmeal, but before they roll the oats flat, leaving a nice chewy texture after you cook them. [for a picture of steel cut oats pre-cooked, click here.]  Steel cut oats are the inner part of the oat grain, known as the groat. The groats are cut in two or three pieces in such a way as to enhance the naturally nutty flavor. They are golden-colored and shaped roughly like small grains of rice. Some other names for them are Irish oats, Scotch oats, coarse cut oats, and pinhead oats.

Besides being deliciously chewy, steel cut oats are highly nutritious. They’re especially high in the B vitamins. They also provide protein, calcium and fiber to your diet. An interesting fact about oatmeal is that it is the only food with naturally occurring GLA, or gamma linolenic acid. GLA is an essential fatty acid. [Text found here.]

I like to cook them on the stove top with this basic recipe.

{Steel Cut Oats}

Serves 4

4 cups water
1 cup steel cut oats
pinch of salt [optional]

1. Bring water to a boil
2. Slowly stir in oats
3. When oatmeal begins to thicken, [about 5 minutes] reduce heat to medium, medium low [a simmer]
4. Simmer about 30 minutes or desired consistency.

note: microwaving steel cut oats is not recommended.

I like to eat it with fresh fruit, milk and honey  or agave nectar to sweeten it up!

*For instructions on cooking them overnight in a crock pot click here.

enjoy!

I love a dish that is simple to make, but looks fancy and tastes amazing!  This is a perfect addition to your holiday table, and it tastes amazing!

If you are in need of a quick appetizer to bring to your next gathering, this baked brie dish couldn’t be more simple to make!

All you need is brie, honey, berries, and candied nuts!  Serve it with some fresh baguette bread slices or crackers, and you are all set.  Fancy in no time!

Read more for the full recipe.

{Baked Brie with honey, candied nuts, and berries}

Ingredients

Brie
Honey
Berries (I used Blueberries and Raspberries)
Candied nuts* see method below (I chose pecans, but you could easily do almonds, walnuts, or even hazelnuts)

Candied nuts
Nuts of choice
Sugar

Depending on how much you need, I like to use the ratio of every 2 cups of nuts, use 1/2 a cup of sugar.

Over medium to medium high heat in a large non-stick skillet (10″ to 12″), add nuts and sugar. Stir constantly with a wooden spoon until the sugar starts to melt. Lower the heat and cook until the sugar turns a golden brown and no lumps of undissolved sugar remains. (once the sugar begins to melt, the nuts can burn really fast, so if that is the case, you can even remove them from the heat a little and stir until the nuts are well coated) Pour out the nuts  onto a well-greased or parchment covered cookie sheet. (I use my Silpat.) Let cool completely.  Break apart.

Heat your oven to 350 degrees.

With a serrated knife, scraped most of the white rind from the brie.

Place Brie on an oven safe pan and bake for about 10-12 minutes.  (watching closely so the brie doesn’t start to melt too much, it should just get warm and soft)

Remove from oven and place on your serving platter.  Place berries and nuts on top, and drizzle with honey.

Serve with fresh baguette bread, or crackers.

Enjoy!