Spring makes me want to cook! Gearing up to head to the islands, I thought a Caribbean flavored recipe would be just perfect!
Coconut Shrimp
Ingredients
12 raw shrimp - you want the largest of the kind you choose
2 garlic cloves, crushed
1 tbsp lemon juice
4 tbsp dried unsweetened shreaded coconut
2/3 cup chopped fresh chives
2/3 cup milk
2 eggs, beaten
salt and ground black pepper for sasoning
oil for frying
lime or lemon wedges for garnish
1. Peel and devein the shrimp - leave the tails intact, then deepen the incision so the shrimp can be splayed open. Rinse the shrimp under cold water and pat dry.
2. Mix the garlic and lemon juice with a little seasoning in a shallow dish, then add the shrimp. Toss to coat, cover and marinate for about 1 hour.
3. Mix the coconut and chives in a seperate shallow dish, and put the milk and eggs in two small bowls. Dip each shrimp into the milk, then into the beaten eggs and finally into the coconut and chive mixture.
4. Heat the oil in a large pan ir deepfryer and fry the prawns for about 1 minute, until golden. Lift out and drain on kitchen paper. Serve hot, garnished with lime or lemon wedges and parsley.
Super easy!
Did you know some seafood is better to eat than others? Your seafood choices make a difference! Buy seafood from sustainable sources and check out the Seafood Watch to download the best Guide for your area.
Recipes - good eats!
Started by
Dive_Girl
, Mar 28 2006 12:11 AM
39 replies to this topic
#1
Dive_Girl
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I need to get a life
- Location:Portland, OR/Vancouver, WA USA
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- Logged Dives:too many logged, too many not logged...:)
Posted 28 March 2006 - 12:11 AM
It's Winter time - you know you're a diver when you're scraping ice off your windshield INSIDE your vehicle...!
Once in a while, it is good to step back, take a breath, and remember to be humble. You'll never know it all - ScubaDadMiami. If you aren't afraid of dying, there is nothing you can't achieve - Lao-tzu. One dog barks at something, the rest bark at him - Chinese Proverb.
Once in a while, it is good to step back, take a breath, and remember to be humble. You'll never know it all - ScubaDadMiami. If you aren't afraid of dying, there is nothing you can't achieve - Lao-tzu. One dog barks at something, the rest bark at him - Chinese Proverb.
#2
Bubble2Bubble
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- Logged Dives:500+ Studing for my DM
Posted 28 March 2006 - 08:48 PM
Sounds Yummie Nicolle!
If you cook it for us someday I will even do the dishes afterwards PROMISE
Thanks for the Cool Link to Seafood Watch!!!
B2B
If you cook it for us someday I will even do the dishes afterwards PROMISE
Thanks for the Cool Link to Seafood Watch!!!
B2B
Dive into Life and Live for Diving!
no trees were harmed while posting any of my messages,
however a significant number of electrons were inconvenienced.
Buy Lawn Mower and Chain Saw Parts at...
Amazon.com
no trees were harmed while posting any of my messages,
however a significant number of electrons were inconvenienced.
Buy Lawn Mower and Chain Saw Parts at...
Amazon.com
#3
captsteve
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Posted 28 March 2006 - 09:28 PM
----OLD DRUM
-drumfish
-irish potatoes
-salt pork
-onions
-eggs
boil both potatoes and drum separatly. cube saltpork "small" and cook down till crispy adding onions. boil and slice eggs. handmash potatoes, cover with boiled drum and eggs. spoon crisps and onions on top and enjoy! Guarenteed to make a heart doctor groan!
-drumfish
-irish potatoes
-salt pork
-onions
-eggs
boil both potatoes and drum separatly. cube saltpork "small" and cook down till crispy adding onions. boil and slice eggs. handmash potatoes, cover with boiled drum and eggs. spoon crisps and onions on top and enjoy! Guarenteed to make a heart doctor groan!
#4
cmt489
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I spend too much time on line
- Location:Vancouver, BC
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Posted 28 March 2006 - 09:59 PM
Ask Nicolle - I have almost 100 cookbooks and suscribe to Bon Appetit... Too many recipes to list plus I use them more as guidelines than recipes. Baking is a whole different matter and the recipe must be followed to the tee as it is more of a science than a recipe. Took Nicolle months to get my mushroom risotto guideline out of me... 
#5
intotheblue
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- Logged Dives:Thousands... (really!)
Posted 28 March 2006 - 10:42 PM
Spring makes me want to cook! Gearing up to head to the islands, I thought a Caribbean flavored recipe would be just perfect!
Coconut Shrimp
Ingredients
12 raw shrimp - you want the largest of the kind you choose
2 garlic cloves, crushed
1 tbsp lemon juice
4 tbsp dried unsweetened shreaded coconut
2/3 cup chopped fresh chives
2/3 cup milk
2 eggs, beaten
salt and ground black pepper for sasoning
oil for frying
lime or lemon wedges for garnish
1. Peel and devein the shrimp - leave the tails intact, then deepen the incision so the shrimp can be splayed open. Rinse the shrimp under cold water and pat dry.
2. Mix the garlic and lemon juice with a little seasoning in a shallow dish, then add the shrimp. Toss to coat, cover and marinate for about 1 hour.
3. Mix the coconut and chives in a seperate shallow dish, and put the milk and eggs in two small bowls. Dip each shrimp into the milk, then into the beaten eggs and finally into the coconut and chive mixture.
4. Heat the oil in a large pan ir deepfryer and fry the prawns for about 1 minute, until golden. Lift out and drain on kitchen paper. Serve hot, garnished with lime or lemon wedges and parsley.
Super easy!
Did you know some seafood is better to eat than others? Your seafood choices make a difference! Buy seafood from sustainable sources and check out the Seafood Watch to download the best Guide for your area.
WOW!!! Tech diver and good recipes too??? I bet you can cook em too? I hate to sound sexist, but I'm really impressed! Could use just a touch of jalepeno in there somewhere though! My marina restaurant has shrimp and creamcheese stuffed jalepenos and they would be even more awsome combined with some of that coconut mix. Wow!
"The most important thing is to never stop breathing"... ITB
Actually, the WORST day of diving is better than the BEST day at work...
and... my life is not measured by the number of breaths I take, but by the number of breaths I take UNDER WATER
"I see you are no stranger to pain." -- "I was married... TWICE!!!" HOT SHOTS, PART DEUX
Actually, the WORST day of diving is better than the BEST day at work...
and... my life is not measured by the number of breaths I take, but by the number of breaths I take UNDER WATER
"I see you are no stranger to pain." -- "I was married... TWICE!!!" HOT SHOTS, PART DEUX
#6
Dive_Girl
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I need to get a life
- Location:Portland, OR/Vancouver, WA USA
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- Cert Level:PADI Course Director, EFR Instructor Trainer, DAN DEMP Instructor, rec-Trimix & Normoxic
- Logged Dives:too many logged, too many not logged...:)
Posted 28 March 2006 - 11:00 PM
I bow to the cooking goddess. dive_addict and I just watched her cook while drinking lots of wine! We were plucky comic relief though, right cmt 489!! right!!??Ask Nicolle - I have almost 100 cookbooks and suscribe to Bon Appetit... Too many recipes to list plus I use them more as guidelines than recipes. Baking is a whole different matter and the recipe must be followed to the tee as it is more of a science than a recipe. Took Nicolle months to get my mushroom risotto guideline out of me...
And intheblue you are far too kind!
It's Winter time - you know you're a diver when you're scraping ice off your windshield INSIDE your vehicle...!
Once in a while, it is good to step back, take a breath, and remember to be humble. You'll never know it all - ScubaDadMiami. If you aren't afraid of dying, there is nothing you can't achieve - Lao-tzu. One dog barks at something, the rest bark at him - Chinese Proverb.
Once in a while, it is good to step back, take a breath, and remember to be humble. You'll never know it all - ScubaDadMiami. If you aren't afraid of dying, there is nothing you can't achieve - Lao-tzu. One dog barks at something, the rest bark at him - Chinese Proverb.
#7
cmt489
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- Member
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I spend too much time on line
- Location:Vancouver, BC
- Gender:Female
- Cert Level:AOW, Nitrox
- Logged Dives:75+
Posted 29 March 2006 - 12:12 PM
The best plucky comic relief a girl could ask for! 
#8
GentDiver
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"Shark-Bait"
- Location:San Fransico, CA
- Gender:Male
- Cert Level:Advanced Open Water
- Logged Dives:80
Posted 29 March 2006 - 12:53 PM
Just so you don't think us guys can't cook. Here is one of my favorite recipes for the summer.
Margarita Pie
Ingredients
1-1/2 cups pretzels, finely crushed
1-1/3 cups sugar
1/2 cup butter, melted
1 lime, zested (outer green part grated off)
1/2 cup lime juice, freshly squeezed
One 14-ounce can sweetened condensed milk
2 Tbsp gold tequila
2 Tbsp Triple sec
1 cup heavy cream, whipped
2 drops green food coloring (optional)
1/2 cup heavy cream, whipped
Instructions
In a medium bowl place the crushed pretzels, sugar, and melted butter. Mix the ingredients together well and press them into a 9-inch buttered pie pan. Chill the crust in the refrigerator for 1 hour.
In another medium bowl place the lime zest, lime juice, sweetened condensed milk, tequila, and triple sec. Mix the ingredients together.
Fold in the 1 cup of heavy cream, whipped, and the green food coloring. Pour the mixture into the pie crust. Freeze the pie for 4 hours.
Scott
Margarita Pie
Ingredients
1-1/2 cups pretzels, finely crushed
1-1/3 cups sugar
1/2 cup butter, melted
1 lime, zested (outer green part grated off)
1/2 cup lime juice, freshly squeezed
One 14-ounce can sweetened condensed milk
2 Tbsp gold tequila
2 Tbsp Triple sec
1 cup heavy cream, whipped
2 drops green food coloring (optional)
1/2 cup heavy cream, whipped
Instructions
In a medium bowl place the crushed pretzels, sugar, and melted butter. Mix the ingredients together well and press them into a 9-inch buttered pie pan. Chill the crust in the refrigerator for 1 hour.
In another medium bowl place the lime zest, lime juice, sweetened condensed milk, tequila, and triple sec. Mix the ingredients together.
Fold in the 1 cup of heavy cream, whipped, and the green food coloring. Pour the mixture into the pie crust. Freeze the pie for 4 hours.
Scott
"Only two things are infinite, the universe and human stupidity, and I'm not sure about the former."
- Albert Einstein
"Do, or do not. There is no 'try'."
- Yoda ('The Empire Strikes Back')
"And the trees are all kept equal by hatch, axe, and saw"
- Rush (The Trees)
- Albert Einstein
"Do, or do not. There is no 'try'."
- Yoda ('The Empire Strikes Back')
"And the trees are all kept equal by hatch, axe, and saw"
- Rush (The Trees)
#9
Latitude Adjustment
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I spend too much time on line
- Location:Work in and live near Lakehurst, NJ
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Posted 29 March 2006 - 01:14 PM
The hell with the happy hours, we need a SingleDivers covered dish dinner!
I, Latitude Adjustment (insert log in name), do hereby swear, (politely), that I shall not hold SingleDivers, (SD), nor any SD poster, (real or imagined), liable, nor shall I seek legal restitution, (real or imagined), for any perceived, (real or imagined), offenses I may incur, (or Incurrrrrrrrrr on talk like a pirate day), that may or may not be posted on this or any SCUBA related board, (real or imagined), by anyone, (real or imagined), anywhere, (real or imagined). Further, I void any right to privacy, (real or imagined), as it may, or may not relate to any posting, (real or imagined), about me, to me, for me, because of me, all about me, my dog, my cat, my bird, my monkey, my family, (real or imagined), my friends, (real or imagined), or my world, (real or imagined).
By all that is wet, I do hereby swear, (politely), and attest, upon pain of never diving again, (real or imagined), that I understand and affirm, that I agree to the above.
_________________________________________(log in name signature)
Signed and Dated
By all that is wet, I do hereby swear, (politely), and attest, upon pain of never diving again, (real or imagined), that I understand and affirm, that I agree to the above.
_________________________________________(log in name signature)
Signed and Dated
#10
mantarraya
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Posted 29 March 2006 - 04:41 PM
Here is another good one...
Key West Black Beans
1 lb dry black beans
2 large onions
2 bell peppers
6-12 toes of garlic (dep on taste - guess what I put in
)
1/3-2/3 cup of olive oil (original Cuban recipe was 2/3 cup but I have cut to 1/3 and can tell no difference)
2 bay leaves
salt to taste
black pepper to taste
cayenne pepper to taste
a few shakes of tabasco (if desired - I usually don't do this)
smoked sausage (if desired)
Secret ingredients to be added at end:
1 T white vinegar
1 T sugar
Wash and pick through the beans to get rid of rocks/dirt/etc. Place cleaned beans in large covered bean pot/pan and cover with 1 in of water. Add 1 T of salt. Bring to boil. As soon as they come to a boil, cover the beans and take off the burner to sit for 1 hour. At the end of the hour, drain, rinse with cold water, barely cover with cold water, then return to the burner again.
While the beans soak, chop the vegetables. You can cheat and simply throw the onions, garlic, and bell peppers in a food processor and let it make a vegetable slurry. Otherwise, just chop to pretty small pieces.
Once beans have started boiling, add the vegetable mixture, olive oil, bay leaves, about 1 t of salt, 1/4 t black pepper, and 1/4 t cayenne. Stir it up, cover, and let cook till the beans are soft enough to eat. If you want smoked saugage in the beans, cut into about 2 inch segments, add to beans, and let heat through about 20-30 minutes. Taste and add more salt and pepper if necessary AFTER the sausage have been added.
Take beans off burner, remove bay leaves, and add the 2 secret ingredients and stir. Serve on steamed rice with good bread and a nice salad.
Key West Black Beans
1 lb dry black beans
2 large onions
2 bell peppers
6-12 toes of garlic (dep on taste - guess what I put in
)1/3-2/3 cup of olive oil (original Cuban recipe was 2/3 cup but I have cut to 1/3 and can tell no difference)
2 bay leaves
salt to taste
black pepper to taste
cayenne pepper to taste
a few shakes of tabasco (if desired - I usually don't do this)
smoked sausage (if desired)
Secret ingredients to be added at end:
1 T white vinegar
1 T sugar
Wash and pick through the beans to get rid of rocks/dirt/etc. Place cleaned beans in large covered bean pot/pan and cover with 1 in of water. Add 1 T of salt. Bring to boil. As soon as they come to a boil, cover the beans and take off the burner to sit for 1 hour. At the end of the hour, drain, rinse with cold water, barely cover with cold water, then return to the burner again.
While the beans soak, chop the vegetables. You can cheat and simply throw the onions, garlic, and bell peppers in a food processor and let it make a vegetable slurry. Otherwise, just chop to pretty small pieces.
Once beans have started boiling, add the vegetable mixture, olive oil, bay leaves, about 1 t of salt, 1/4 t black pepper, and 1/4 t cayenne. Stir it up, cover, and let cook till the beans are soft enough to eat. If you want smoked saugage in the beans, cut into about 2 inch segments, add to beans, and let heat through about 20-30 minutes. Taste and add more salt and pepper if necessary AFTER the sausage have been added.
Take beans off burner, remove bay leaves, and add the 2 secret ingredients and stir. Serve on steamed rice with good bread and a nice salad.
Edited by lgrahamtx, 30 March 2006 - 07:36 AM.
Back after a long absence - whew, too busy at work!
#11
Starfish Sandy
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I spend too much time on line
- Location:Islip, New York
- Gender:Female
- Cert Level:aow, nitrox
- Logged Dives:600+
Posted 29 March 2006 - 05:07 PM
Just so you don't think us guys can't cook. Here is one of my favorite recipes for the summer.
Margarita Pie
Ingredients
1-1/2 cups pretzels, finely crushed
1-1/3 cups sugar
1/2 cup butter, melted
1 lime, zested (outer green part grated off)
1/2 cup lime juice, freshly squeezed
One 14-ounce can sweetened condensed milk
2 Tbsp gold tequila
2 Tbsp Triple sec
1 cup heavy cream, whipped
2 drops green food coloring (optional)
1/2 cup heavy cream, whipped
Instructions
In a medium bowl place the crushed pretzels, sugar, and melted butter. Mix the ingredients together well and press them into a 9-inch buttered pie pan. Chill the crust in the refrigerator for 1 hour.
In another medium bowl place the lime zest, lime juice, sweetened condensed milk, tequila, and triple sec. Mix the ingredients together.
Fold in the 1 cup of heavy cream, whipped, and the green food coloring. Pour the mixture into the pie crust. Freeze the pie for 4 hours.
Scott
Scott..................HOW YOU DOIN?????
Known puker
#12
GentDiver
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- Member
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"Shark-Bait"
- Location:San Fransico, CA
- Gender:Male
- Cert Level:Advanced Open Water
- Logged Dives:80
Posted 29 March 2006 - 05:11 PM
Just so you don't think us guys can't cook. Here is one of my favorite recipes for the summer.
Margarita Pie
Scott
Scott..................HOW YOU DOIN?????
The thing to remember about this recipe is that you can increase or decrease (yeah right) the amount of alcohol to your taste...
Scott
"Only two things are infinite, the universe and human stupidity, and I'm not sure about the former."
- Albert Einstein
"Do, or do not. There is no 'try'."
- Yoda ('The Empire Strikes Back')
"And the trees are all kept equal by hatch, axe, and saw"
- Rush (The Trees)
- Albert Einstein
"Do, or do not. There is no 'try'."
- Yoda ('The Empire Strikes Back')
"And the trees are all kept equal by hatch, axe, and saw"
- Rush (The Trees)
#13
nextariel
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- Member
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I spend too much time on line
- Location:Orlando, FL
- Gender:Female
- Cert Level:Master Diver, Nitrox
- Logged Dives:350+
Posted 29 March 2006 - 05:14 PM
Just so you don't think us guys can't cook. Here is one of my favorite recipes for the summer.
Margarita Pie
Scott
Do you think you could share this with the cook on the Turks and Caicos Explorer? Sounds very good.
Laugh at yourself first, before anyone else can. --Elsa Maxwell, September 28, 1958
#14
GentDiver
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- Member
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"Shark-Bait"
- Location:San Fransico, CA
- Gender:Male
- Cert Level:Advanced Open Water
- Logged Dives:80
Posted 29 March 2006 - 05:39 PM
Just so you don't think us guys can't cook. Here is one of my favorite recipes for the summer.
Margarita Pie
Scott
Do you think you could share this with the cook on the Turks and Caicos Explorer? Sounds very good.
Sure no problem.
Scott
"Only two things are infinite, the universe and human stupidity, and I'm not sure about the former."
- Albert Einstein
"Do, or do not. There is no 'try'."
- Yoda ('The Empire Strikes Back')
"And the trees are all kept equal by hatch, axe, and saw"
- Rush (The Trees)
- Albert Einstein
"Do, or do not. There is no 'try'."
- Yoda ('The Empire Strikes Back')
"And the trees are all kept equal by hatch, axe, and saw"
- Rush (The Trees)
#15
Dive_Girl
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- Member
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- 5,513 posts
I need to get a life
- Location:Portland, OR/Vancouver, WA USA
- Gender:Female
- Cert Level:PADI Course Director, EFR Instructor Trainer, DAN DEMP Instructor, rec-Trimix & Normoxic
- Logged Dives:too many logged, too many not logged...:)
Posted 29 March 2006 - 05:45 PM
lgrahamtx, Key West Black Beans recipe 
It's Winter time - you know you're a diver when you're scraping ice off your windshield INSIDE your vehicle...!
Once in a while, it is good to step back, take a breath, and remember to be humble. You'll never know it all - ScubaDadMiami. If you aren't afraid of dying, there is nothing you can't achieve - Lao-tzu. One dog barks at something, the rest bark at him - Chinese Proverb.
Once in a while, it is good to step back, take a breath, and remember to be humble. You'll never know it all - ScubaDadMiami. If you aren't afraid of dying, there is nothing you can't achieve - Lao-tzu. One dog barks at something, the rest bark at him - Chinese Proverb.
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