Dignity Health Leaderboard 2

EASY ENTERTAINING AL FRESCO


ALMOND CRUSTED SHRIMP Created by Almond Board of California

shrimp
Makes 4 servings

1/2 cup ground almonds

3 tablespoons all-purpose flour

1 teaspoon minced fresh parsley,

or 1/2 teaspoon dried

1/2 teaspoon seafood seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

1 pound (61- to 70-count) shrimp,

with tails and veins removed

1 egg white

2 tablespoons almond or corn oil,

divided

1 lemon, cut into wedges

Stir together almonds, flour, parsley, seafood seasoning, salt and pepper. Dip each shrimp in egg white, then in almond mixture; lay on a baking sheet or platter until ready to cook. Heat 1 tablespoon oil in a large skillet; grill shrimp in batches on medium heat, cooking 3 to 4 minutes, turning once, until pink and golden. Use remaining 1 tablespoon oil as necessary. Serve shrimp immediately, accompanied by lemon wedges.

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ROSEMARY ALMOND CRACKERS Created by Elana Amsterdam author of "The Gluten-Free Almond Flour Cookbook"

Makes 24 crackers

crackers
1 3/4 cups blanched almond

flour

1/2 teaspoon sea salt

2 tablespoons finely

chopped fresh

rosemary

1 tablespoon extra virgin

olive oil

1 egg

In large bowl, combine almond flour, salt and rosemary. In medium bowl, whisk togther olive oil and egg. Stir wet ingredients into almond flour mixture until thoroughly com­bined. Roll dough into a ball and press between 2 sheets of parchment paper to 1/8-inch thickness. Remove top piece of parchment paper. Transfer the bottom piece with rolled out dough onto baking sheet. Cut dough into 2-inch squares with a knife or pizza cutter. Bake at 350°F for 12 to 15 minutes, until lightly golden. Let crackers cool on baking sheet for 30 minutes, then serve.

almonds
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SPICED ALMONDS Created by Ellie Krieger author of "So Easy: Luscious Healthy Recipes for Every Meal of the Week"

Makes 8 servings

1 large egg white

2 teaspoons sweet paprika

2 teaspoons dark brown sugar

3/4 teaspoon salt

1/2 teaspoon Worcestershire sauce

1/4 teaspoon cayenne pepper

2 cups natural almonds

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In large bowl whisk together egg white, paprika, sugar, salt, Worcestershire sauce, and cayenne pepper until well combined. Add almonds and toss until evenly coated.

Transfer almonds to parchment lined baking tray; spread out to form a single layer. Bake for 20 minutes, until the coating is crisp. Almonds will continue to crisp as they cool. Allow to cool com­pletely, then break up any nuts that are stuck together. Nuts will keep up to 5 days in an airtight container.

Nutrition Made Easy — and Delicious

California Almonds are an excellent source of Vitamin E (35% DV), magnesium (20% DV), manganese (.648 mg), fiber (3.5 g), protein (6 g), copper (0.3 mg), phosphorus (137 mg), and riboflavin (0.3 mg). Plus, a one-ounce serving has 13 grams of good unsaturated fats, just 1 gram of saturated fat, and is always cholesterol- and gluten-free.

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