Baked Coconut Shrimp

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/3 C cornstarch
• 1 tsp salt
• 3/4 tsp cayenne pepper
• 2 C flaked sweetened coconut
• 3 egg whites, beaten until foamy

Directions

1. Preheat oven to 400F. Lightly coat baking sheet with cooking spray. Rinse and dry shrimp with paper towels.
2. Mix cornstarch, salt, and cayenne pepper in a shallow bowl. Pour coconut flakes into a separate bowl.
3. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip into the egg white, them roll in the coconut, making sure to coat the entire shrimp well. PLace on the baking sheet and repeat with all shrimp.
4. Bake the shrimp until they are bright pink on the outside, the meat is no longer transparent in the center, and hte coconut is browned, about 15-20 minutes, flipping them halfway though

Makes 4 servings

First made October 2010
From AllRecipes.com

Baked Scallops

Ingredients

• 4 Tblsp butter, melted
• 1 1/2 pounds (2-12 oz bags) bay scallops, rinsed and drained
• 1/2 cup season dry bread crumbs
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp dried parsley
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees F
2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish
3. Combine the bread crumbs, onion powder, garlic pwoder, paprika, parsley, minced garlic, and Parmesan cheese. Sprinkle this mixture over the scallops
4. bake in pre-heated oven until scallops are firm, about 20 minutes.

Serves 4
Recipe from allrecipes.com
First made 06/28/2010

Creamy Pesto Shrimp

Ingredients

• 1 pound linguine pasta
• 1/2 cup butter
• 2 cups heavy cream
• 1/2 teaspoon ground black pepper
• 1 cup grated Parmesan cheese
• 1/3 cup pesto
• 1 pound large shrimp, peeled and deveined

Directions

1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
4. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

Serves 8; From AllRecipes.com

2nd time made with Claire Russell