Page 27 - Florida Sentinel 5-10-19

Recipes
Ingredients:
• 12 large shrimp • Cajun spice
• 2 cups canola oil • 1 cup buttermik • 1 cup mik
Directions:
• 2 large eggs
• 1/2 lb yellow cornmeal
• 1/2lball-purpose flour
1) Peel shrimp leaving tail and one sec- tion of shell on shrimp. de-vein shrimp by slicing them halfway through the back and remove vein. Rinse shrimp after de-vein- ing. Open to form butterfly.
2) Beat eggs and milk together. Add but- termilk. Mix well. combine yellow corn- meal and flour. Coat shrimp with Cajun spice. Dip shrimp in egg and milk mixture. Bread shrimp with cornmeal and flour mixture.
3) Heat canola oil in medium frying pan. When oil reaches 350F, fry shrimp for about 3 to 5 minutes until golden brown.
CAJUN FRIED SHRIMP
Ingredients:
• 1 cup boiling water
• 1/2 cup dry-pack sun- dried tomatoes, chopped
• 6 ounces uncooked fet- tuccine
• 1 can tomato sauce
• 2 tsps clam juice
• 2 tsps unsweetened apple juice
• 1 tsp curry powder
• 1/4 tsp pepper
• 1/2 cup thinly sliced green onions
• 1 tbsp olive oil
Directions:
• 2 garlic cloves, minced
• 1 lb fresh asparagus, trimmed and cut into 1- inch pieces
• 1 lb uncooked medium shrimp, peeled and de- veined
1) In a small bowl, pour boiling water over sun-dried tomatoes; let stand for 2 minutes. Drain and set aside. Cook fettuccine according to package directions.
2) Meanwhile, in a small bowl, combine the tomato sauce, clam juice, apple juice, curry powder and pepper; set aside. In a large nonstick skillet coated with cooking spray, cook asparagus in oil for 2 minutes. Add green onions and garlic; cook and stir 1 minute longer.
3) Stir in shrimp. Cook and stir 3 minutes longer or until shrimp turn pink. Stir in tomato sauce mixture and sun- dried tomatoes; heat through. Drain fettuccine and add to skillet; toss to coat.
MEDITERRANEAN SHRIMP ‘N’ PASTA
May 10 is National Shrimp Day.
Shrimp is the most popular seafood options in America for many reasons – it’s versatile, easy to cook, tasty, and a good source of lean protein. In fact, in 3 ounces of shrimp you can find 20 grams of protein. Shrimp is also packed with vitamin B12, choline, and selenium, which helps support heart health, boost immunity and fight inflammation.
Ready to celebrate? Check out these delicious shrimp recipes to get started!
Ingredients:
• 1-1/2lbsbabyredpotatoes,cut into 3/4-inch cubes
• 1 tsp extra virgin olive oil
• 3/4 tsp sea salt, divided
• 3 medium limes
• 1/4 cup unsalted butter, melted
• 1 tsp ground chipotle pepper
• 1/2 lb fresh asparagus, trimmed
• 1/2 lb Broccolini or broccoli, cut into small florets
• 1 lb uncooked shrimp (16-20 per pound), peeled and deveined
Directions:
• 2 tbsps minced fresh cilantro
1) Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine lime juice, melted butter, chipotle and remaining sea salt.
2) Remove sheet pan from oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp.
3) Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro.
SHEET-PAN CHIPOTLE-LIME SHRIMP BAKE
FRIDAY, MAY 10, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 15-B