Island Coconut Shrimp

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Island Coconut Shrimp! After making this popular seafood appetizer at home, I realized what a bargain it was to do it myself. No more puny orders of 4 or 5 shrimp to share like when we go to a restaurant. lol. I’m sure my husband appreciates that little detail. Every ingredient was already on hand in my kitchen, making it a breeze. If you’re a shrimp-lover, like I am, put this recipe in your file entitled, “My Favorites!”

ISLAND COCONUT SHRIMP

Ingredients:

1 pound frozen shrimp, thawed with tails on

1/3 cup coconut flour

1/2 teaspoon sea salt

1/2 teaspoon cracked black pepper

2 eggs, beaten

1/2 cup Panko bread crumbs

1/2 cup shredded coconut, sweetened

Vegetable oil for frying

Jezebel Sauce for dipping*

Fresh Pineapple chunks

Instructions:

Combine coconut flour, sea salt, and cracked black pepper on a sheet of waxed paper. Set aside. In a shallow dish, beat the eggs until blended. Set aside. In a bowl, mix together Panko bread crumbs and shredded coconut. Set aside. Working one at a time, dust the shrimp with the flour mixture. Dip the flour-coated shrimp in the egg batter, then dredge it in the coconut mixture. Coat well. Place the shrimp on a platter. Repeat until all shrimp have been breaded. Using an iron skillet, add enough vegetable oil to cover the entire bottom of the pan. Heat oil on medium heat. Working in batches if 5-6 shrimp, fry the coconut shrimp 2 minutes per side until golden brown. Watch carefully. Remove shrimp and place on a paper towel-lined platter. Repeat until all shrimp have been fried. Serve on skewers with Jezebel Sauce* and pineapple chunks.

*Follow the link for this tasty Jezebel Sauce.

https://snapshotsincursive.com/2017/03/30

Tortilla Roll-Ups

What’s Cooking in Gail’s Kitchen? Clean Eating: Tortilla Roll-ups! Bite-size portions have a way of making a pinwheel platter into an appetizing celebration. The variations are endless, mostly depending on what you have on hand or the cravings that come knocking at your door. Make ahead recipes are popular, and convenient, as time-saving options when schedules become a bit blurry. Kids smile and giggle knowing this in one time eating with your fingers is allowed without scolding or frowns from the adults in the room. Think school lunchbox treats, picnic basket munchies, game day favorites, or holiday gatherings. Anything goes!

TORTILLA ROLL-UPS

Ingredients:

2 flour tortillas

4 tablespoons thousand island salad dressing, prepared

2 romaine lettuce leaves, washed and patted dry

4 slices deli-sliced honey ham

2 slices provolone cheese

2-3 radishes, sliced thin

Instructions:

Lay out the flour tortillas in a work space. Spread each tortilla with thousand island salad dressing. Next, place the lettuce leaves over the mixture. Layer the ham and cheese slices evenly for easier rolling. Finally, divide the thinly sliced radishes between them. Starting at one end, slowly roll the tortilla as tight as possible. Hint: you can tie them with baker’s twine to keep them snug. Refrigerate for two hours, or overnight, before slicing into 1/2” pinwheels. Enjoy!

Duke’s Kauai in Lihue, Kauai

Dining Outside the Home: Duke’s Kauai in Lihue, Kauai! An open-air view of the deep blue Pacific Ocean may leave you wondering what tasty sea creatures lie beneath the surface. One glance around the dining room may answer that thought. The chefs at Duke’s Kauai respect the Hawaiian tradition of local fishermen. Their catch-of-the-day is determined by the season. It could be Ahi with its steak-like texture seared and crusted in furikake seasoning. Or it may be Ono with its juicy and mild flavor grilled in a spicy sesame-ginger glaze. Other island favorites are always an option. Add vegetables, fruit, and bread selections from their famous salad bar to complete the entree. When it’s all said and done, no one walks away hungry from Duke’s Kauai.

Island Sweet Potato Salad

What’s Cooking in Gail’s Kitchen? The Next Step: Island Sweet Potato Salad! There is nothing wrong with your smart phone screen. The colors of Hawaiian sweet potatoes range from orange to green to purple. Notice the creamy texture. The slightly sweet taste may remind you more of a piece of fruit than a root vegetable. Sure it’s popular among the Asian markets, and it can be a little drier than its American cousin, but didn’t someone once say, “Variety is the spice of life”? Go ahead, add your version of seasonings. The results will amaze you.

ISLAND SWEET POTATO SALAD

Ingredients:

3 sweet potatoes, Hawaiian assortment, cooked with skin on and cubed

1/2 cup mayonnaise

1 tablespoon parmesan cheese, grated

1/8 teaspoon black pepper

1/8 teaspoon Himalayan sea salt

3 strips bacon, crumbled

2 green onions, chopped

Instructions:

In a small bowl, combine mayonnaise, parmesan cheese, black pepper, and Himalayan sea salt. Place cubed sweet potatoes in a large bowl. Coat with mayonnaise mixture. Fold in bacon crumbles and green onion. Chill for one hour. Serve.

Hualani’s Restaurant in Lihue, Kauai

Dining Outside the Home: Hualani’s Restaurant in Lihue, Kauai. Celebrations of life are a good reason to reserve a table at Hualani’s Restaurant, where the ocean stretches forever in a sea of aquatic blue. After all, there’s nothing quite like watching palm trees sway against a torch-lit sky as the sun slides behind the Haupu Mountain Range. Relax with a crafted cocktail. Stretch your palate to try something extraordinary from land and sea like Whole Fried Market Fish, Mashed Okinawa Potatoes with scallions, and Spiced Rum Pineapple Confit. It’s the attention to detail and presentation that embrace a dining experience that will be long remembered.

Hualani’s Restaurant in Lihue, Kauai

Dining Outside the Home: Hualani’s Restaurant in Lihue, Kauai. Like moths to a flame, people are drawn to a restaurant with an ocean view. Perhaps the sound of the waves lapping on the shoreline is conducive to ultimate freedom and peaceful relaxation. On the horizon you might catch sight of an airliner gliding over the lighthouse. Hualani’s open-air restaurant understands the hypnotic pull of the ocean. It’s one of the reasons their menu features local fresh ingredients from land, sea, and living by the water. I suggest a Yoga Girl Cocktail and Seared Shrimp Quesadilla. Is it any wonder the name Hualani translates to “Fruit of Heaven”? Come and see.

Hualani’s Restaurant in Lihue, Kauai

Dining Outside the Home: Hualani’s Restaurant in Lihue, Kauai. Take a magic carpet ride to a place in which a Polynesian-style resort sits on the edge of the island with a close-up view of passing cruise ships. Palm trees sway around a two-tiered infinity pool while ocean waves splash ashore. Squint hard to imagine where the pool ends and the sea begins. Relax in a wicker chair on the lanai where the martinis are straight up, and sometimes a little dirty. Farm-to-table Hawaiian dishes are taken seriously since the herbs and vegetables are grown nearby. Savor them. And always, I mean always, save a little room for the Banana Macadamia Lumpia dessert. This flaky Filipino concoction is nothing short of amazing at Hualani’s Restaurant.

Kalapaki Joe’s Sports Bar in Lihue, Kauai

Dining Outside the Home: Kalapaki Joe’s Sports Bar in Lihue, Kauai!  On the edge of nowhere sits the island’s secret for fresh salad meals, ocean fish, Happy Hour specials, ginormous burgers, cold beverages, and televised sports. Stop in for one reason or another. And if you’re hungry, go for the Big Plate Entrees. The Ahi Poke Crunch Salad was an adventure in fusion food: raw Ahi, Asian slaw, crispy tortilla strips, Oriental vinaigrette, and wasabi cream. No matter your craving, Kalapaki Joe’s brings people of the East and West closer.