MANGO COSMOPOLITAN RECIPE RECIPES

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BEST CAJUN SHRIMP - HOW TO MAKE CAJUN SHRIMP



Best Cajun Shrimp - How to Make Cajun Shrimp image

This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!). We went with bell peppers, onions, and corn, but any stir-fry vegetable would work here.

Provided by Lauren Miyashiro

Categories     low sugar    nut-free    30-minute meals    weeknight meals    dinner    main dish    seafood

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 11

2 tbsp.

extra-virgin olive oil, divided

1/2

onion, chopped (about 1 cup)

2

cloves garlic, minced

2

bell peppers, chopped

2/3 c.

corn (frozen and defrosted or canned)

1 1/2 lb.

shrimp, peeled and deveined

2 tsp.

Cajun seasoning

Kosher salt

Freshly ground black pepper

1 tbsp.

lemon juice

1 tbsp.

freshly chopped parsley

Steps:

  • In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and bell peppers and sauté until tender, about 5 minutes. Stir in garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl. Add remaining 1 tablespoon oil to pan. Add shrimp in a single layer and season with salt, pepper and Cajun seasoning. Cook until pink, about 1 to 2 minutes per side. Add vegetables and lemon juice and toss until combined. Garnish with parsley before serving.

BEST COCONUT CHEESECAKE RECIPE - HOW TO MAKE COCONU…



Best Coconut Cheesecake Recipe - How to Make Coconu… image

Looking for a coconut dessert recipe? This Coconut Cheesecake from Delish.com is the best.

Provided by DELISH.COM

Categories     Easter    dessert

Total Time 7 hours 25 minutes

Prep Time 35 minutes

Cook Time 0S

Yield 10

Number Of Ingredients 17

15 graham crackers
1/8 tsp. kosher salt
3 tbsp. sugar
1/2 stick butter, melted
4 8-oz. packages cream cheese, softened
1 1/4 c. sugar
1/2 tsp. kosher salt
1 tbsp. pure vanilla extract
4 large eggs
1 c. coconut milk
1/4 c. sour cream
1 8-oz. package cream cheese, softened
1/2 c. butter, softened
3 tbsp. coconut milk
3 c. powdered sugar
1 c. Toasted shredded coconut
Toasted shredded coconut, for topping

Steps:

  • Make the crust: Butter a 9" springform pan. Wrap bottom and sides of pan in a double layer of aluminum foil, then set a rack in middle of oven and preheat to 350°. In a food processor or blender, grind graham crackers into fine crumbs. Add salt and sugar and pulse to combine. Transfer to medium bowl, add butter, and use fork or fingers to blend mixture until crumbs are evenly moist. Press into bottom and about a third of the way up sides of springform pan, then freeze for 10 minutes. Place pan on baking sheet and bake crust for 10 minutes. Set on a rack to cool, and reduce oven temperature to 325°. Make the cheesecake: Bring a medium saucepan or teakettle full of water to a boil. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down the bowl as necessary, until smooth and fluffy, 3 to 4 minutes. Add vanilla and beat 30 seconds, then add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Add coconut milk and sour cream and beat on low until fully incorporated and completely smooth, 1 minute. Pour cheesecake batter into cooled crust and smooth top, then place cheesecake in deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come about halfway up sides of springform pan. Bake until top is just starting to brown and crack, about 1 hour 30 minutes. Turn off oven, prop door open with wooden spoon and let cheesecake slowly cool in water bath for 1 hour. Remove roasting pan from oven, then carefully lift springform pan out of water and remove foil. Set cheesecake on rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate, 4 hours, or up to overnight. When ready to serve, make frosting: Beat cream cheese, butter, and coconut milk until combined. Slowly add powdered sugar and toasted coconut until creamy. Frost cheesecake and top all over with toasted coconut.

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