Coconut Shrimp Curry

I LOVE cooking with coconut milk . . . but try not to too often because it is some rich and heavy stuff (although I do opt to use lite coconut milk often enough when I do cook with it). Pairing coconut milk with curry is out of this world! This curry is rich and creamy . . . decadent if anything. My favorite curry is from Benja's Thai restaurant in St. George, Utah. The Yellow Curry is my very favorite . . . but everything else we have tried rocks too! If you ever get the chance . . . go there! The food is awesome and the hubs and I CRAVE their sushi 24/7!!!
I also ventured out today and bought a jar of italian pickled garlic . . . anyone ever cooked with it before? The girl at the store sold me on its many uses and how interchangeable it is in Italian cooking with regular garlic, and that it is awesome in salsa and good to eat on its own . . . we shall see . . .Coconut Shrimp Curry
Recipe by: Emily

1 1/2 lbs Shrimp, shelled, cleaned and tails removed
1/2 cup Red or Green Belle pepper, diced
1 cup Red Onion, diced
3 cloves of Garlic, minced
2 Tbsp Oil
1 can Coconut milk
1-2 tsp Curry Powder
1/4 cup Fischer Wieser-Mango Ginger Habanero Sauce
Garlic Chili Paste, optional- (add if you want more heat!!!)
1/2 tsp dried Basil or 1 Tbsp fresh basil, minced
1-2 Tbsp Soy Sauce, or Wasabi Soy Dipping Sauce, to taste
1/2 Tbsp Cornstarch, optional . . . add if you want a thicker sauce
Salt
Pepper

1. Heat two tablespoons of oil in a large wok or skillet over medium heat, add the diced onion and cook for 5 minutes, then add the green pepper to the onions and cook for an additional 5 minutes. Add the garlic, curry powder and basil to the onion and peppers and cook for one minute.
2. Slowly stir in the coconut milk, mango habanero sauce, and soy sauce. Bring coconut milk to a simmer and add the shrimp. Cook until shrimp begin to turn pink. Whisk in the cornstarch and allow to thicken for another minute or two, taste and season if needed. Remove from heat and serve over rice. Enjoy!

If you can't find the mango ginger habanaro sauce, use mango or apricot jam instead with a teaspoon of minced ginger and a teaspoon (or more) of minced habanaro or jalapeno.

Baked Coconut Shrimp Po'boys

We were SOOOO craving coconut shrimp at our house the other day . . . but I so did not want to deal with splattered grease everywhere . . . nor did I really want to have anything deep fried . . . so we opted to make BAKED coconut shrimp . . . and they rocked!!!
The key to the toasty, crunchy, oh so delish baked shrimp was toasting the coconut before coating the shrimp. I also add a little panko in to ensure a good crunch and to not overpower the shrimp with coconut (can that really happen . . .?) Anywho we LOVED them and ate them one day as a main entree and another day utilized them to make Po'boys. My hubs approved all the way! Baked Coconut Shrimp Po'boys
Recipe by: Emily

1-1 1/2 lb Shrimp, peeled and cleaned with tails removed, medium or large
2 cups Sweetened Flaked Coconut
1/2 cup Panko crumbs
3 egg Whites
1/2 cup flour
Salt
Pepper
Franks Red Hot Wing's Sauce -Sweet Heat BBQ
Fischer Wieser-Mango Ginger Habanero Sauce
1/2 cup Mayonnaise
Lettuce
Tomato's
Hoagie Rolls, lightly buttered and toasted

1. Evenly spread coconut on a cookie sheet and bake in a 350 degree preheated oven for 5-7 minutes, until lightly browned.
2. Pat shrimp dry. Set up your breading station by combining 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper in one bowl, the egg whites with 1-2 teaspoons of Franks Red Hot Wing's Sauce -Sweet Heat BBQ beaten together, and the panko crumbs and toasted coconut mixed in a third bowl.
3. Lightly dust shrimp with flour mixture then dip in egg white mixture and then coconut mixture.
4. Place coated shrimp on a lightly oiled cookie sheet to bake. Once all of the shrimp are coated bake for 8-10 minutes in a 350 degree preheated oven, turning shrimp over with a spatula half way to ensure even toasting. Serve shrimp with your favorite dipping sauce or make a Po'boy sandwich with lettuce, tomato and Em's yummy sauce. Enjoy!

Em's Yummy Dipping Sauce
1/2 cup Mayonnaise
a couple of drops of Franks Red Hot Wing's Sauce -Sweet Heat BBQ
2-3 Tbsp, Fischer Wieser-Mango Ginger Habanero Sauce
Squeeze of Lime

Mix together and serve as a dip for coconut shrimp, or as a spread for Po'boy sandwiches.

Chicken Pillows

I am 99.9% sure that everyone in Utah (if not the entire US) has a recipe for Chicken Pillows. So I guess that makes this a classic. Some of you may roll your eyes and say "Chicken Pillows" . . . seriously . . . but they are delish . . . so here they are.
I like a little crunch in mine so I always add either toasted chopped pecans, diced celery or green onion or all of the above when I have them on hand. Then I roll them in either panko crumbs, cracker crumbs, crushed corn flakes, crushed stuffing or croutons or whatever other brilliant ingredients that I have on hand. I top off my chicken pillows with homemade chicken gravy, but you can also use cream of mushroom or cream of chicken soup thinned out.
I have been distracted from posting due to family reunions (had SOOOO much fun!!!) and my new obsession with geneology!!! I made a "spring cake" and "fall cupcakes" for a Relief Society Enrichment dinner and of course had to share more pics!
Chicken Pillows
Recipe by: Emily

1 Tube Crescent Rolls
2 cups Roasted Chicken, diced or shredded
1 8oz Cream Cheese, room temperature
2 Green Onions, chopped
1/4 cup Celery, chopped fine
1/4 cup Pecans, chopped and toasted
Salt
Pepper
1/2 cup butter, melted
1 1/2 cups bread crumbs, cracker crumbs etc.

1. Combine the cream cheese, chicken, green onions, celery, pecans and salt and pepper together.
2. Unroll crescent rolls and evenly divide the chicken mixture onto each unrolled roll.
3. Roll or fold the crescent roll dough over the filling, making sure that all of the filling is enclosed in the dough, it will look "something like a pillow."
4. Roll the dough pillows in the melted butter and then in the crumbs. Place on a baking sheet and bake in a 350 degree preheated oven for 14- 17 minutes or until golden brown. Top pillows with gravy to serve! Enjoy!