Recipes

INGREDIENTS:

• 1 cup onion, chopped
• 1 cup roasted red pepper (from jar), chopped
• 4 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1/2 tsp olive oil
• 3 tomatoes, chopped
• 1/3 cup unsweetened light coconut milk
• 1/4 tsp ground black pepper
• 1 tsp stevia
• 1 1/2 tsp curry powder
• 1 tsp sea salt (optional)
• 1/4 cup parsley, chopped
• 6 basil leaves

COCONUT SHRIMP

• Olive oil cooking spray
• 7 tbsp ground flaxseed meal
• 1/2 cup unsweetened light shredded coconut
• 1/2 tsp ground black pepper
• 2 egg whites (about 1/4 cup)
• 12 oz medium cooked shrimp

INSTRUCTIONS:

1. Preheat oven to 375°F. 
2. Prepare sauce: In a large nonstick skillet on medium, sauté onion, red pepper, garlic and ginger in oil for 3 to 5 minutes or until soft. Whirl tomatoes in blender or food processor until they are a just puréed consistency. Add puréed tomatoes, coconut milk, black pepper, stevia, curry powder, salt (if desired) and parsley to sautéed vegetables in skillet. Once sauce begins to boil, turn down heat and continue to cook on low for 15 minutes. Then tear basil and add to skillet.
3. Meanwhile, prepare coconut shrimp: Spray nonstick baking pan with cooking spray. Divide flaxseed, coconut and black pepper equally between 2 bowls. Set 1 bowl aside. In another small bowl, add egg whites. Dip shrimp in egg whites and then roll in coconut mixture until well coated. (Use reserved bowl of coconut mixture once the current bowl’s contents are no longer sticking well to shrimp.) Bake in preheated oven for 15 minutes. Check on shrimp at 10 minutes and remove if toughening. Remove pan from oven and let cool for 5 minutes.
4.  To serve, pour 2/3 cup sauce in a bowl and top with 3 oz shrimp. Excellent alone or paired with kasha, pearled barley or wild rice.