Savory & Sweet

Tonight's meal was a combination of a savory appetizer style dish with a very sweet dessert to top it all off. We started with a different take on the common coconut shrimp and dipping sauce.

For some people, one of us included, do not love coconut. Here we made an almond/breadcrumb battered shrimp with sweet and spicy dipping sauce.

- Batter: Italian style breadcrumbs with ground almond slivers and cornstarch
        - First you dredge the shrimp in cornstarch, then in egg white, then in the almond/breadcrumb batter
        - Throw them on to a non-stick frying pan with some canola oil and brown on each side
        - Place on a plate with paper towel and wait before serving.
- Sauce: simple sweet and spicy sauce, 1 part sirarcha hot sauce and 1 part honey.

As for the sweet part of the meal, it was a new take on the apple crumble. The filling was a mixture of macintosh apples cut into 1/4" cubes and blueberries. The topping was a oatmeal, flour, almond, brown sugar mixture that turned out crispy and golden brown. Then we added some honey on the top for just a little be more "sweet".

The meal turned out wonderful and although it was a bit sweeter than we are used to, it still met our healthy ideal for a dinner. No corners were cut on taste, but we are always conservative with butter and oils - making sure it is as low-fat as possible.

Message for full recipes if you would like.

A&T