St Patty’s Day Dinner

17 Mar

For the longest time, my favorite holiday was St Patrick’s Day – like, in a slightly obsessive way. I looked forward to it like an 8 year old looks forward to Christmas. My love for all things green began in college where there was a traditional party- which began at 4:30 am. By the time the sun rose and everyone was good and warmed up, a free pancake breakfast was served on campus (ironically, it was put on by the local police department). We’d line up in droves, starving and stuffing our faces full of pancakes, sausage, and well, green beer. Then it was usually naptime (granted, this was all at around 9am), and by noon we were all out drinking kegs of green beer and dancing outside to DJs and lining up at the bars for…more green beer.

After college, a few new traditions were born. It started with a 3-time St Patty’s Day in Las Vegas, and later replaced by a very popular house party hosted by Natalie…who eventually traded her perfect party house for an ocean-facing condo.  While I still hold a very special place in my heart for St Patty’s day, I spend it a little differently these days. But to celebrate this year, I made a batch of my newest favorite dinner – skinny coconut shrimp and (green) ginger coconut sauce over quinoa, and a green but slightly less caloric lemon basil daiquiri (just add white rum to de-virginize)

And I may even have a green beer or two, for old time’s sake.

shrimp graphic

Skinny Coconut Shrimp

  • Pre-Cooked Large Shrimp
  • Almond Flour/Meal
  • Shredded Unsweetened Coconut
  • Salt + Pepper
  • Egg Whites

Pre-heat oven to 425 F. In three different bowls, separate almond meal, egg whites, and coconut. Drag the shrimp through the almond meal, dip in the egg white, and roll in coconut. Place on a foil lined tray sprayed with PAM (or equivalent), and season with salt & pepper. Bake for 8-10 minutes or until your little guys turn a golden shade.

Ginger Coconut Green Sauce  – adapted from Produce on Parade

  • 1/2 Tbsp. olive or coconut oil oil
  • 3 garlic cloves, minced
  • 2 1/2 Tbsp.  ginger, minced
  • 1 15 oz. can lite coconut milk
  • 2 tsp. coconut sugar
  • 2 tsp. lemon juice
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • red pepper flakes (to taste)
  • 1 bunch dinosaur kale, chopped
  • 2  handfuls of spinach
  • 1/4 cup fresh basil

Heat up the oil in a large saucepan, and add the garlic and ginger. Saute 3-5 minutes until your kitchen starts to smell amazing.

Add your coconut milk, sugar, lemon, s+p and red pepper flakes, bringing to a simmer over medium heat.

Drop in the greens, turn the heat to low and simmer (covered) until the greens have wilted – about 5 min.

Carefully put sauce in a blender, taking care not to break your blender as I did (I didn’t realize this was possible). Add basil and blend until creamy.  Serve with coconut shrimp, over quinoa or grain of choice.

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One Response to “St Patty’s Day Dinner”

  1. Amy McDowell March 17, 2014 at 3:40 pm #

    It all looks yummy! I think those Lemon Basil Daiquiris are on the menu for tonight!

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