Dinner 02/03/2012

Chef: John
Re-use ingredient: Chicken and coconut

Tonight I am making a series of gluten free items:

Thai Coconut Shrimp:
Typically Thai Coconut Shrimp is fried, but this is a healthier baked version
18-24 medium to large raw shrimp, butterflied (tails can be left on)
1/2 cup dry shredded/flaked coconut (baking type)
2-3 eggs
COATING MIX:
Rice cracker bread crumbs
1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic salt
1/2 tsp. cayenne pepper OR dried crushed chili
1 tsp. white sugar
pinch white pepper (optional)

1. Preheat oven to 425 degrees. Also prepare a baking sheet by spraying it with cooking oil, or covering it with parchment paper.
2. Stir the Coating Mix ingredients together in a bowl. Set aside.
3. In another smaller bowl, lightly beat 2 eggs. In a third bowl, place the shredded/flaked coconut.
4. Holding the shrimp by their tails, dip first into the beaten egg, then in the panko mix to lightly coat, then dip back in the egg, and finally roll in the coconut. Lay the shrimp on its side on your prepared baking sheet. Depending on the size and number of shrimp you're making, you may need to use one more egg. Tip: Since they are going to be baked, avoid over-coating, or your shrimp will be flat on one side.
5. Bake on the middle rack at 425 degrees for 15 minutes, or until coconut is lightly toasted (light golden-brown). Turn the shrimp halfway through baking.
6. Serve with with my Mango Coconut Dip (as shown), OR Thai sweet chili sauce (available at most supermarkets in the Asian section). ENJOY!

For my entree, I went with a traditional "gluten free" chicken cordon bleu:

Ingredients:

2 chicken breasts (pounded thin)

1 cup white rice flour

1 egg

2 slices ham

2 slices swiss cheese

1 cup ground corn flakes

Procedure:

Take chicken breasts and lay in 1 ham slice and 1 slice of swiss cheese. Roll them into a nice log and dip them in the white rice flour. Then dip them in the egg wash, then into the corn flakes. Then bake for 25 minutes at 350 degrees.

For a side I went ahead and made a nice coleslaw.

Ingredients:

1 carrot

1 head of cabbage

1/2 onion

1 cup mayonaise

Vinegar to taste

1/4 cup sugar

Procedure:

Combine everything but the carrot and cabbage into a bowl. Whisk together, set aside.

In a large bowl add the cabbage chopped, the carrot peeled, and the onion diced. Dress with the dressing and let chill for 1-2 hours.