• 3 tablespoons vegetable oil
• 1 1/2 cups panko (Japanese breadcrumbs)
• 1/2 cup sweetened shredded coconut, roughly chopped
• 1/2 cup Dijon mustard
• 1/2 teaspoon curry powder
• 2 large egg whites
• 1 pound large shrimp, peeled and deveined, tails left on
• 1 lime, cut into wedges

DIRECTIONS

Preheat oven to 375 degrees. Set a wire rack in a rimmed baking sheet.

In a medium skillet, heat oil over medium. Add panko breadcrumbs (easy to find GF if you need it) and toast, stirring, until golden, about 5 minutes. Transfer panko to a medium bowl; stir in coconut. In another medium bowl, whisk together Dijon, curry powder, and egg whites.

Dip shrimp in Dijon mixture, then coat with panko mixture, gently pressing to adhere. Place shrimp on rack and bake until opaque throughout, 10 to 12 minutes. Serve with lime wedges.

recipe credit – Martha Stewart

 right out of my oven….!

Island Spiced Pork Tenderloin

INGREDIENTS

• 2 Pork Tenderloins
• 2 tsp salt
• 1 tsp pepper
• 1 tsp ground cumin
• 1/4 tsp chili powder
• 1 tsp cinnamon
• 2 T olive oil

Glaze:

• 4 oz. dark brown sugar
• 2 cloves garlic, chopped
• 1 T Tabasco
• 1 cup dark rum

DIRECTIONS

1. Trim pork and preheat oven to 350 degrees
2. Stir together s, p, cumin, cinnamon, chili powder and coat pork with the spice rub
3. Brown pork over med-high heat (on stove or grill)
4. Stir together brown sugar, garlic, tobasco and 1/2 c. of the rum and pour over the pork in pan
5. Roast in the oven about 30 min and let stand for 10 min.
6. Stir the other 1/2 c. rum into the drippings in the pan for your sauce to pour over the top – yum!

Caribbean Chicken with Pineapple Skewers

INGREDIENTS:

• ½ cup pineapple juice
• ⅓ cup dark rum
• ¼ cup reduced-sodium soy sauce
• ¼ cup chopped scallions
• 1 jalapeño pepper, seeded and chopped (optional)
• 2 tablespoons molasses
• 2 tablespoons lime juice
•  1 tablespoon Worcestershire sauce
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger
•  2 teaspoons curry powder
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon

Marinate chicken:

-Puree pineapple juice, rum, soy sauce, scallions, jalapeno (if using), molasses, lime juice, Worcestershire sauce, garlic, ginger, curry powder, cayenne, and cinnamon in a blender until smooth. Place chicken in a 1-gallon plastic bag, add the marinade and turn to coat. Refrigerate for at least 2 hours and up to 4 hours.

-Skewer on sticks alternating red onion, pineapple cubes, and chicken.

-Grill for about 20 minutes…flipping halfway until chicken is cooked. (Cooking times will vary depending on heat of grill and size of chicken cubes.)

Enjoy with rice…and your favorite tropical cocktail!

Lobster Risotto 

This recipe is inspired by of Giada De Laurentiis…with a few changes/additions from keepcalmandkaryon

INGREDIENTS

• 1 pound (about 2 medium) frozen lobster tails, thawed  – (try Trader Joes)
• 5 cups reduced-sodium chicken stock
• 4 tablespoon butter, at room temperature
• 1 onion, chopped
• 1 1/2 cups Arborio rice
• 1/2 cup brandy (or white wine use 1 cup)
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh chives
• 1 lemon zested and juiced
• Kosher salt and freshly ground black pepperDIRECTIONS

Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the lobster meat turns white. Drain, transfer to a cutting board, chop, and set aside.

In a medium saucepan, bring the chicken stock to a boil then keep warm over low heat.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns slightly brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy (or wine) and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm- about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter, 2 tablespoons chives and the lemon juice & zest. Season with salt and pepper, to taste.

Transfer the risotto to a large serving bowl.  Toss in the lobster meat with the risotto and garnish with the remaining chives.

Enjoy with chilled champagne or a butter Chardonnay!