Olive~Me & Co.’s Coconut Shrimp Salad with Spicy Mango & Cilantro Salsa

x Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa

 

 

 

 

 

 

 

 

 

Recipe adapted from http://www.foodrepublic.com/
Prep: 40 mins | Cook: 10 mins | Total time: 50  mins| Serves: 4

Ingredients

  • Shrimp
  • 2 egg whites
  • 2 Tbsp dried bread crumbs
  • 2 Tbsp desiccated coconut
  • 1/4 tsp dried chili flakes
  • Salt and freshly ground black pepper
  • 20 (about 14 ounces) raw jumbo shrimp, peeled, with the tails left on if you like

Dressing

  • 2 Tbsp honey
  • 2 Tbsp Olive~Me & Co Mango Balsamic Vinegar
  • Salt and freshly ground black pepper

Salsa

  • 9 ounces prepared mango chunks or 2 medium mangoes, cut into 1/4-inch cubes
  • 2 red chilies, seeds removed if you want less heat, finely chopped
  • juice of 2 limes
  • leaves from a large handful of cilantro, roughly chopped
  • Salt and freshly ground black pepper

To Serve

  • 7 oz chopped lettuce
  • Salt and freshly ground black pepper

Directions: 

  1. Preheat the oven to 400°F.
  2. Line a baking sheet with baking parchment and set aside.
  3. Lightly beat the egg whites in a wide, shallow bowl to break them up.
  4. Toss the bread crumbs, coconut, chili flakes and a little salt and pepper together in another similar-sized bowl.
  5. Working in batches, toss a few of the shrimp into the egg whites, making sure they are well coated.
  6. Use a slotted spoon to lift them out, allowing the excess egg white to fall back into the bowl.
  7. Then put the prawns into the coconut crumbs, toss them about and using another slotted spoon (or you can just pick them up with your hands), transfer them onto the baking sheet in a single layer.
  8. Repeat until all are coated and then bake in the oven for 8–10 minutes.
  9. Meanwhile, make the dressing. Simply whisk the honey and vinegar together in a small bowl, season to taste and set aside.
  10. To make the salsa, toss the mango, chili, lime juice, cilantro and a little salt and pepper together and set aside also.
  11. Once cooked, the shrimp should have turned from bluish green to pink, be cooked through and the coconut crumbs crisp and lightly golden. Remove them from the oven and you are ready to serve.
  12. Divide the lettuce among four serving bowls.
  13. Spoon the salsa over, arrange five shrimp on top of each, finish with a drizzle of the dressing and serve.

Olive-Me & Co’s Pan-Toasted Brie with Peppered Strawberries

image source seasaltgalleykat.blogspot.com

image source seasaltgalleykat.blogspot.com

Recipe adapted from Food & Drink magazine – Spring 2015

Serves 6

Ingredients:

  • Peppered strawberries (* see below)
  • 1/3 cup unsalted, shelled pistachios, coarsely chopped
  • 1/3 cup plain bread crumbs
  • salt and freshly ground pepper to taste
  • 1 large egg plus 1 Tbs water
  • ¼ cup flour
  • 1 wheel of brie.  ½ lb (250 g), not too ripe.
  • 2 Tbs Olive-Me & Co Extra Virgin Olive Oil, divided (try our Blood Orange Olive Oil or Persian Lime for a refreshing kick)

Directions:

  1. Prepare peppered strawberries and refrigerate (* see below).
  2. In a large bowl, stir together pistachios, bread crumbs, salt and pepper. Set aside.
  3. In a medium bowl, whisk together egg and water to combine
  4. Place flour in a large bowl; toss wheel of brie in flour to coat completely. Dip floured brie in egg mixture and coat well, making sure the entire surface has been covered with egg. Let excess drip off.
  5. Place brie in pistachio mixture and coat one side, flip over and coat second side; make sure edges are also coated.
  6. Return brie to egg mixture to completely moisten again. Press once more into pistachio mixture for a second coating. Place breaded brie in the refrigerator for at least 2 hours.
  7. Preheat oven to 350 F
  8. Heat a small ovenproof pan over medium heat for 1 minute. Add 1 Tbsp Olive~Me & Co’s EVOO to pan and heat. Add chilled brie to pan. Cook until toasted golden, about 2 to 3 minutes. Remove from pan, add another 1 Tbps Olive~Me & Co’s EVOO and toast second side of brie for 2 to 3 minutes.
  9. Place pan in preheated oven and cook for 10 minutes, or until brie is softened in the middle.
  10. Serve immediately with peppered strawberries.

* Peppered Strawberries:

  • 1 lb fresh strawberries, cleaned and sliced
  • 2 tsp sugar
  • ½ tsp lime juice
  • freshly ground black pepper (generous amount)
  • Stir together all ingredients and refrigerate until ready to serve. Do not prepare too early or strawberries will become mushy.

Note:  Inexpensive brie works best for this recipe because high quality brie might melt away.

Olive~Me & Co’s Wild Mushroom & Sage Pork Chops

Ingredients:

  • 1 1/2 cups garlic and herb breadcrumbs
  • 1 cup fresh grated parmesan cheese
  • 1 tablespoon dried sage
  • 1 grated rind of a lemon
  • 2 large eggs, whisked
  • 1/4 cup flour, add some  salt and pepper to season the flour
  • 4 pork chops ( bone in or out pork chops)
  • ½ cup Olive~Me & Co’s Wild Mushroom and Sage olive oil

Directions:

  1. Preheat oven to 350F degrees.
  2. Mix bread crumbs, grated parmesan cheese, dried rubbed sage and grated lemon rind.
  3. On a plate put flour seasoned with salt and pepper; dredge chops with flour, dip in egg; then dredge in bread crumb mixture.
  4. Pre heat Olive~Me & Co’s Wild Mushroom & Sage EVOO in an oven-proof skillet ( med to high heat).
  5. Brown the pork chops until golden.
  6. Transfer to oven and bake until cooked through….approx 35 minutes.