Monday, May 7, 2012
Oven Roasted Asparagus
by The Pioneer Woman
Olive oil
Kosher salt
Fresh pepper
wash and cut asparagus. place on baking sheet, sprinkle with olive oil, kosher salt, and fresh cracked pepper. Place in oven for 10-15 minutes at 400 degrees.
Coconut shrimp
- 24 large uncooked shrimp (peeled, deveined and detailed)
- 1/3 cup cornstarch
- 1 teaspoon salt 1/2 teaspoon ground red pepper (can use more)
- 2 large eggs
- 1 1/2 cups sweetened flaked coconut
Directions Preheat oven to 400 degrees F. Rinse shrimp under cold water and pat dry with paper towels. In a shallow dish combine cornstarch with salt and red pepper; stir to combine. working shrimp in a assembly line, cornstarch then eggs. Place the shrimp on a foil lined baking sheet that has been generously coated with cooking spray. Sprinkle coconut on top dredged shrimp. Bake 10 minutes.
- 1/3 cup cornstarch
- 1 teaspoon salt 1/2 teaspoon ground red pepper (can use more)
- 2 large eggs
- 1 1/2 cups sweetened flaked coconut
Directions Preheat oven to 400 degrees F. Rinse shrimp under cold water and pat dry with paper towels. In a shallow dish combine cornstarch with salt and red pepper; stir to combine. working shrimp in a assembly line, cornstarch then eggs. Place the shrimp on a foil lined baking sheet that has been generously coated with cooking spray. Sprinkle coconut on top dredged shrimp. Bake 10 minutes.
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