We’ve been traveling and couldn’t find a proper nonstick pan where we’re staying (and trying to cook coated shrimp in a regular pan is a battle we weren’t willing to fight) so we cooked these bad boys in the oven. It actually is way easier and ended up being just as tasty! Dip the shrimp (by holding the tails) in an egg and milk mixture (whisked together), dredge in Coconut Curry Nut Crumbs and place on a baking sheet. We lined our baking sheet with foil (for easy clean up) and rubbed it with olive oil so the shrimp won’t stick! We melted some butter and olive oil and drizzled over the shrimp then baked in a 425 degrees oven for about 15 minutes. For the rice...use coconut milk instead of water following regular instructions on rice packaging. Cook for the allotted time without lifting the lid! Add crushed pecans, butter, coconut flakes, and some salt and pepper once cooked. Enjoy!
Tired of processed scalloped potatoes from a box? This whole ingredient version is just as delicious...without the junk!
2 russet potatoes
3 garlic cloves chopped fine
1/2 c. white onion chopped
1/4 c. veggie stock (or chicken)
1 C. Irish cheddar shredded (we like Dubliner)
1/2 c. Italian Nut Crumbs
1/2 lb. ground pork sausage (optional)
1/4 c. heavy whipping cream
4 T. grass fed butter
Kosher salt to taste
Start by slicing the potatoes in even slices...really thin! If you have a mandolin slicer, its highly recommended. If not...make sure your knife is really sharp :)
In a large saucepan (preferably cast iron) add the butter, onions, garlic, and a pinch of salt and cook on medium heat for 2 minutes or until onions are translucent. Pour in the veggie stock and let simmer for additional minute. Add shredded cheese, heavy cream, and Italian Nut Crumbs and stir.
Cook on medium heat until sauce thickens a bit. Add sliced potatoes and fully incorporate sauce onto potatoes.
Add mixture to baking dish, add more cheese and Nut Crumbs and bake in 350 degrees oven for 30-40 minutes.
Enjoy with your favorite Thanksgiving goodies :)
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