Saturday, October 30, 2010

Shrimp Cakes with Spinach Slaw and Coconut Almond Dressing Peach Clafouti

The cookbook above is my new best friend :) I am making things left and right out of here and loving them. I actually take it with me to the grocery store and pick something then get stuff to make it. I have made many "grocery store friends" this way. Each week it is something new :)
Shrimp Cakes with Spinach Slaw and Cocount Almond Dressing
(I just made the shrimp cakes and dressing)

Ingredients (serves 3-4):
1lb raw shrimp, shelled, deveined and roughly chopped
1/4 cup coconut milk
2 tablespoons chopped cilantro
1 teaspoon minced jalapeno or Thai Pepper

In a food processor puls shrimp, coconut milk, cilantro and hot pepper 10-15 times until ingredients are combined but the texture is still slightly chunky. Heat several tablespoons of oil in a pan over medium heat. For bit-sized shrip cakes use a tablesppon measurements to scoop up shrip batter and drop it into the pan. This will make 16-18 small cakes. Cook each side 2-3 minutes, until nicely borwned. Set shrip cakes aside.

Salad Ingredients:
4 oz fresh spinach leaves (about 2 large handfuls)
1 cup grated purple cabbage
2 carrots, grated
1 cucumber, finely shopped

mix the salad ingredients together in a bowl and toss with cocount almond dressing. Garnish with shrip ckes on top.

Cocount Almond Dressing
2 tablespoons lime juice
2 teaspoons almond butter
1/4 cup coconut milk
1 tablespoon cilantro, finely chopped
1 tablespoon mint, finely chopped
1/8 teaspoon red pepper flakes
pinch of sea salt

mix lime juice and 2 teaspoons of warm water with almond butter until almond butter has a slightly runnier ingredients. Add additional salt, herbs or red pepper flakes to taste

Peach Claufouti

2-4 tablespon pure maple syrup
3 cups of sliced peaches
1 cup of whole milk
1 cup half and half or cream
4 eggs
1/4 cup flour (coconut flour, almond flour or a combination will work)
1 teaspoon vanilla
Serves 6-8

Generously butter a shallow 1-1.5 quart baking dish (or pie plate). Place sliced peaches in dish. In a blender blend the remaning ingredients for about 2 minutes (a handheld stick blender is fast and eash to clean or a whish will work, too). Pour hte batter mixture over the peaches. Backe in a 375 F oven for about 40-45minutes or until claufouti is golden. Let cool slightly, but its best served when it is slightly warm.
This is prior to it going in the oven!

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