We were recently inspired by this lovely Thanksgiving table full of birds of paradise, and thought, “Why not make it a Thanksgiving fit for paradise?” We searched the web for these recipes that put a bit of a tropical twist on your Thanksgiving, pairing perfectly with this island-themed table. Enjoy!
Coconut Shrimp with Red Curry Sauce (www.foodnetwork.com)
Peanut or vegetable oil, for frying
1/4 cup cornstarch
3 large egg whites
Kosher salt and freshly ground black pepper
2 cups flaked coconut
1 1/2 pounds jumbo shrimp, peeled with tails on
Red Curry Sauce, recipe follows
1 green onion, white and green part, chopped
1 handful fresh mint leaves, hand-torn
Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.
In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.
Red Curry Sauce:
2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juiced
Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
Tropical Turkey (www.food.com)
1 (12 lb.) whole turkey, giblets removed
salt & freshly ground black pepper
6 garlic cloves, minced
1 teaspoon prepared mustard
1 tablespoon Worcestershire sauce
1 cup olive oil
1/2 cup vinegar
1 lime, juice of
1 (750 ml) bottle champagne
2 cups water
2 bay leaves
2 large onions, sliced
1/2 cup scallion, chopped
1/2 cup fresh parsley, chopped
8 slices bacon
1. Rub the turkey inside and out with a paste made with the salt, pepper, garlic, mustard, and Worcestershire sauce. Place the turkey in a non-reactive pan and pour on olive oil, vinegar, lime juice, champagne, and water. Add bay leaves, onions, scallions, and parsley. Cover loosely with a large piece of plastic and place in the refrigerator for 24 hours, occasionally dousing the turkey with the liquid.
2. Remove turkey from marinade and rub it well inside and out with butter. Fill the turkey with dressing if desired, and close the opening with skewers. Reserve marinade for basting. Place turkey in a roasting pan. Crisscross bacon strips on top of turkey breast for flavor and decoration.
3. Pour some of the marinade over the turkey. Cover turkey loosely with aluminum foil and roast the turkey in a 325-F degree oven until a meat thermometer inserted in the thickest part of the thigh attains 180-F degrees.
4. While it’s roasting, make sure to baste the turkey at regular intervals with the remaining marinade, about every half-hour. Remove the foil for the final 20 minutes of roasting to crisp the skin and turn it a rich golden brown. Slice and serve!
Hawaiian Dessert (www.tasteofhome.com)
1 package yellow cake mix (regular size)
3 packages (3.4 ounces each) instant vanilla pudding mix
4 cups cold milk
1-1/2 teaspoons coconut extract
1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
1 can (20 ounces) crushed pineapple, well drained
2 cups heavy whipping cream, whipped and sweetened
2 cups flaked coconut, toasted
Mix cake batter according to package directions. Pour into two greased 13-in. x 9-in. baking pans. Bake at 350° for 15 minutes or until the cakes test done. Cool completely. In a large bowl, combine pudding mixes, milk and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple. Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours. Yield: 24 servings.
Need a table decorated for your Thanksgiving? Call us today at (816) 842-7244, and let us show you what we can create for you!