Summer’s here and you’re probably looking for a new and appetizing, low fat summer recipe to serve at barbecues or summer get-togethers. We have just the thing! Best of all, this recipe is easy for teens to make, so even graduates looking for great appetizers to serve can benefit from this following recipe. These helpful teen weight loss tips allow you to bring Red Lobster® home to you. As you’ve probably seen in the title, this recipe is to make tasty coconut shrimp, almost just like Red Lobster’s®. The coconut shrimp will be covered in a sweet coconut batter with coconut flakes and smothered with a mouth-watering coconut and pineapple sauce. This delightful dish can be given as a hors d’oeuvre or a main dish – served with a side of mashed potatoes or rice and vegetables.

Amount of Servings produced: Approximately 2-4 people
Preparation Time: Approximately 45 minutes

What You’ll Need:

- 1 pound of raw jumbo shrimp – completely peeled and butterflied
- 2 cups corn starch
- 1 1/2 cups of bread crumbs
- 2 cups coconut flakes
- 2 cups liquid piña colada drink mix
- 1/3 cup low fat sour cream
- 1/2 cup canned crushed pineapple – drained
- 2 Tablespoons sugar

To recreate this Red Lobster® delicacy:

Place 1 cup of corn starch in a bowl and place aside. In a separate bowl, combine the bread crumbs, the other 1/2 cup of corn starch, and the coconut flakes and set aside. Using yet another bowl, combine 1 cup of the piña colada drink mix, sugar, and rum. Put aside.

Coat the shrimp in the bowl of corn starch, and once coated, plunge in the pina colada mixture. Then, dunk the shrimp in the coconut mixture, then back into the pina colada mixture, and once more into the coconut mixture. So in the end, you will be doing 5 dips. Corn Starch, piña colada mixture, coconut mixture, piña colada mixture, coconut mixture.

Set each coated shrimp in 375 degree F oil and fry until golden brown. Some really good teen advice or advice in general, is to use olive oil to fry the shrimp, because this will really lessen the amount of fat and calories of this mouth-watering recipe. Drain by setting the shrimp on paper towels and softly patting the top of the shrimp with an extra paper towel.

Creating the sauce is easy. Just combine 1/2 cup of piña colada drink mix, with the sour cream and pineapple. Submerge the shrimp into the sauce and enjoy!

Hope you enjoyed this recipe. This one seems to work out the best, but there are many other similar recipes on the Internet you can check out and try. This one without rum seems to be the best – it’s lower fat and more healthy.

Find out useful recommendations about free indian recipes – check out hyperlinked webpage.

Tasty Chicken & Banana Egg Rolls
1 large Whole chicken breast
2 large Firm bananas
2 teaspoons Sesame oil
2 Eggs
2 tablespoons Milk
1/2 cup All-purpose flour
2 teaspoons Flour mixed with
2/3 teaspoon Cold water to make thick — paste
4 Egg roll wrappers
3 cups Oil for deep-frying

Preparation: Halve chicken breast; lay one half flat and slice through
it horizontally. Repeat with other half.

Use rolling pin to roll breast meat pieces into very thin slices. Brush lightly
with sesame oil. Peel and cut bananas in half to yield two round sections about
length of chicken breasts. Beat eggs with milk.

Wrap thin piece of chicken around section of banana; dredge with flour;
dip in egg mixture. Roll wrapped banana in egg roll wrapper, tucking
sides of wrapper as you roll. Seal end of wrapper with flour paste.

At this point, you can cover and chill or freeze them until ready to deep fry.

Deep-frying: Heat deep-frying oil in wok until bubbles form around a
bamboo chopstick held upright in center of oil. Deep-fry until light
brown; drain.

After rolls have cooled slightly, slice into 1″ sections. Serve.
If not serving right away, re-fry rolls briefly to re-crisp, then slice

Enjoy this easy tasty cooking recipe

Enjoy this Cooking Recipe For Barbequed Pork Strips
2 pounds Boneless pork butt
—–MARINADE—–
2 tablespoons Light soy sauce

2 tablespoons Chinese rice wine — or dry sherry

2 tablespoons Sugar

1 tablespoon Minced garlic

1 tablespoon Brown bean sauce

1 tablespoon Hoisin sauce

1 tablespoon Red bean curd

1 teaspoon 5-spice powder

—–BASTING LIQUID—–
3 tablespoons Malt sugar or honey

3 tablespoons Boiling water

CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch
strips. Put the strips in a bowl with the marinade and mix well to coat
them thoroughly.
Marinate at room temperature for 3 hours, or overnight in the
refrigerator.

Remove the pork from the marinade and baste the strips with the malt-sugar mixture. Use curved skewers (available in Chinese
cookware shops and some restaurant- supply stores) to hang the meat
from the top shelf of the oven over a large pan filled with water to a
depth of 1/4 inch.

Roast the pork at 350F for 45 minutes, basting occasionally with the malt sugar or honey. Increase the heat to 425F and roast for 20 minutes to finish the pork.

When the pork is cool enough to handle, cut it into 1/2-inch slices.
Arrange the pork slices on a platter. Serves 4 to 6 as a main course
accompanied by vegetables, 8 to 10 as an appetizer

If You like this Cooking Recipe for Barbequed Pork Strips try this one as well.

Enjoy this Easy and tasty Barbecued Meat Patties
1 1/4 pounds Ground meat

1 Egg

2 tablespoons Finely chopped onion

1 tablespoon Soy sauce

1 tablespoon Tomato ketchup

2 tablespoons Half-half

1 tablespoon Cornstarch
Basting

1/2 cup Ketchup

1/4 cup Water

1 tablespoon Lemon juice.

1 tablespoon Brown sugar

1 tablespoon Worcestshire sauce

1 dash Hot pepper sauce.
Stir to blend well. Add dash salt and black pepper. In a large mixing
bowl, combine ground meat, egg and onion. Add green pepper, soy sauce,
and ketchup. Mix half and half and cornstarch. Add to meat mixture,
mixing to blend well.

Form portions of meat to even, rather thick meat patties. Place patties on preheated barbecue grill. Broil 3 to 4 inches from source of heat, basting with sauce and turning patties over from time to time for even browning.

Grill 12-15 minutes total or to your liking- time depends on how well you like your meat done. Serve meat patties on hamburger buns, if you like, or with French Fries

If you enjoy this Easy and tasty recipe you might want to try this

We all love tasty spicy chicken, except if you are allergic or just don’t love spicy food.  Being a chicken lover myself, I have collected 3 Easy and tasty hot n’ spicy recipes for you to try out today or anytime you would like to treat yourself for a delicious meal.

They make great family specials as well! Although they have similar names, they are very different Hot N’ Spicy Chicken Recipes:

#1. Spicy Chicken Wings

1 lg. can Parmesan cheese

2 tbsp. oregano

4 tbsp. parsley

1 tsp. salt

1 tsp. pepper

1 stick margarine

4-5 lbs. chicken wings

Line cookie sheet with aluminum foil.  Melt margarine in small pan.  Cut up chicken wings.  Discard tips.  Mix all dry ingredients in bowl.

Dunk chicken wings in margarine and roll in cheese mixture.  Place on cookie sheet.  Bake in preheated 350-degree oven for  1 hour.  Serve warm.

#2. Hot Chicken Wings

1/2 stick margarine

1 bottle Durkee hot sauce

2 tbsp. honey

10 shakes Tabasco

2 tsp. cayenne pepper (optional)

4-5 lbs of chicken wings

Deep fry wings for 20 minutes.  Drain and dip and let set in sauce.  Take out to dry and then serve.

#3. Hot-N-Spicy Chicken Wings

5 lbs. bag chicken wings (drumettes)

12 fl. oz. Louisiana Pre Crystal Hot Sauce

1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel.  Mix hot sauce and melted butter and pour into deep pan or crock pot.  Add chicken wings to sauce and heat thoroughly.

Treat your family to each of these 3 Easy and Tasty Spicy Chicken Recipes Try another  easy and tasty chicken recipe