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Island Shrimp Lettuce Cups & GIVEAWAY!

11 Aug
I know you all are dying to know about the giveaway, so let me quickly tell you about this recipe. Basically in a nut shell, there’s a cup of butter lettuce full of sweet coconut almond rice, fresh pineapple, jalapenos, cilantro, coconut & cornmeal encrusted shrimp topped with a coconut milk & lime sauce. They are sweet and savory and are sure to please everyone! My 18 month old absolutely adored the sweet rice and my husband had at least 7 of these cups. And, I’m not even joking.

About the shrimp: I marinated them for about an hour in Saucy Mama’s Lime Chipotle Marinade. Man, is that stuff packed full of flavor! After I marinated them, I coated half in a cornmeal coconut mixture and kept half plain. The breaded shrimp took a nice hot bath in some canola oil and the plain shrimp were quickly seared in a hot pan with a little olive oil. Both were tasty, but we preferred the cornmeal coconut ones. Try them both out and see which you prefer!
Overall, this dinner was pretty easy to put together and absolutely perfect for summer! (Side Note: there are a lot of parts to this that you could break up over the course of your day if you’re busy! That’s what I did!)

Island Shrimp Lettuce Cups
yield: 4 servings

for the shrimp-
1-1 1/4 lbs shrimp (21-25 count), peeled & deveined
1 cup Saucy Mama’s Lime Chipotle Marinade
1/2 cup cornmeal
1/2 cup sweetened shredded coconut
oil of choice for frying (canola, vegetable, peanut, any light colored oil)

for the rice-
1 1/2 tablespoons butter
3/4 cup long grain white rice
1 1/2 cups good quality chicken stock
1 large bay leaf
2 heaping tablespoons granulated sugar
1/4 cup toasted slivered almonds
1/4 cup toasted sweetened shredded coconut

for the coconut lime sauce-
1/2 cup coconut milk
1 tablespoon sugar
zest of 1/2 lime

1 head butter lettuce, leaves removed and washed
1/4 cup cilantro, chopped
1-2 cups diced fresh pineapple
1-2 fresh jalapenos, seeded & chopped
2 limes, cut into wedges

In an air tight container, mix shrimp with Saucy Mama’s Lime Chipotle Marinade. Cover and refrigerate until ready to use.

For the rice-
Preheat large pot over medium high heat. Melt butter and stir in rice to coat. Stir in salt, pepper, sugar and bay leaf. Pour stock into pot and bring to boil. Cover and reduce heat to low until rice has softened completely, 20-30 minutes. Once cooked, remove from heat, stir in almonds and coconut. Keep rice covered to stay warm until service.

To cook the shrimp without breading-
Preheat large skillet to medium high heat. Add about 2 tablespoons of olive oil to the pan. Place shrimp into hot pan in one even layer. Cook about 2-3 minutes per side or until shrimp turn pink and opaque. Remove from heat and keep warm.

To cook shrimp with breading-
Preheat large deep skillet to medium high to high heat with 3/4 inch oil. In shallow dish, combine cornmeal, coconut, salt and pepper together. Dip shrimp into mixture, being sure to coat well. (The marinade acts as a really great glue for the breading so be sure to not wipe any of it off!) Place coated shrimp into hot oil and cook 2-3 minutes per side until shrimp are pink and opaque and breading is golden brown. (*You’re going to want to have the oil hot enough for the shrimp to sizzle when they hit the pan, but not so hot that they burn before they cook. You can test one shrimp at first and adjust your stove accordingly.) Remove shrimp to paper towels, sprinkle with salt and keep warm.

To make the coconut sauce-
Mix coconut milk with sugar and lime zest. That’s it!

For assembly-
Scoop desired amount of rice into bottom of a butter lettuce leaf. Top with pineapple, jalapenos, cilantro, shrimp, sauce and more lime juice if desired.


Saucy Mama was nice enough to send me some wonderful products–enough for me AND for my wonderful blogging friends/devoted readers!  So take a look at all these goodies you could win!

One lucky reader will be picked randomly to receive all these products.

Included in this prize pack is: Chipotle Mustard, Champagne Honey Mustard, Cracked Pepper Marinade, Parmesan Garlic Marinade, Raspberry Vinaigrette and Hot Wing Sauce. They all are made with high quality ingredients and are absolutely delicious. Marinades and sauces definitely make my life easier when I can’t think of anything to make for dinner!

There are 5 different ways you can enter. For #2-5, be sure to leave a comment saying what you did so you get the correct amount of entries!

(1) Leave a comment
(2) Become a follower of GoLoKitchen through Google (see my sidebar)
(3) Become a fan of GoLoKitchen on Facebook (see my sidebar, or login to your facebook and search golokitchen)
(4) Follow us on Twitter (@golokitchen)
(5) If you have a personal blog, write a post about this giveaway with the link to this site. Be sure to leave the link to your site in your comment so I can check validity if you are chosen!

If you have already become followers or fans previous to this contest, still leave a comment saying you are already fans or followers! I want you all to get as many ballots in as possible!

This contest is only open to legal residents of the U.S. AND Canada (assuming the shipment will pass through customs…remind me to tell you a funny story about that later 🙂 ).

Be sure to check back Friday for my second Saucy Mama recipe post. 
No entries past midnight (pacific) FRIDAY! 
The winner will be selected and announced Saturday morning! 
Good luck, everyone! 
And THANK YOU Saucy Mama!

Lime Sheet Cake with White Chocolate Cream Cheese Frosting

12 Jul

So, first things first–I didn’t die on my run! It was tough and really hot, but I finished it in my best time yet! I somehow managed to keep a pretty fast pace throughout and beat my previous time by 5 minutes! HOT DOG. The best part of this whole 24 hour quick trip was not just the run but the restaurants! Oh, how I miss fast food chain restaurants. Sonic onion rings and their diet cherry limeade are at the top of my list and I had them both after the race! The joys of running–eating really fattening foods with no guilt. Moving away to college to a small town with a lot of restaurants opened up my culinary world like never before. Hence the ‘freshman fifteen’ that happened in 2005 and me now being addicted to Sonic. It’s a good thing there aren’t any Sonic drive in’s nearby because I’d seriously have to kick up my training! Anyways, it was overall, a great experience!

Now, about this cake. It is perfect (and I repeat) PERFECT for summer. It’s light and fluffy but still slightly decadent because of the frosting. Ohhhhh the frosting…….I love cream cheese a lot more than your average joe, so I use it a lot……and by use I mean I tend to mix in some kind of chocolate and slather it over some cake. It’s kind of a problem. BUT, I’m being good and trying to only make one sweet treat a week because for a while there I was going over board (and my running was not keeping up with my ever growing waist line). And I realize there was a lot of random information in there that you probably didn’t care about. Oh well.

So this cake was our treat for the week and it was a good one. I made it a sheet cake because they take about half the time to bake and our apartment doesn’t have air conditioning. See where I’m going with this? I didn’t want the oven to be on very long because it’s hot enough as is. Hence the 12-15 minute bake time. If you wanted to make cupcakes or a thicker 9×13 cake, feel free to do so. I also used a cake mix to save time, but made it my own with the lime juice, zest and sour cream. Those ingredients really make it taste like its from scratch. Plus, odds are if the frosting is made from scratch, everyone will think the entire cake was too.

Lately I’ve been seeing a lot of coconut lime cake recipes floating out there in cyber space, so I wanted to make one too. Except without the coconut because everyone I’ve talked to about this HATES coconut! Can you believe that? I love the stuff, but used my better judgement and omitted it for this cake so I wouldn’t have to eat the whole thing myself. Don’t think I didn’t think about it though. So, if you are a coconut lover, feel free to add a little in. It would add a nice touch.

Also, make sure you keep this cake in the fridge! The texture of the frosting is better cold, plus, there’s DAIRY in it so it belongs in chill chest. Ok? Ok! Now, lets get baking! And by the way, you can have this baked and frosted in under 30 minutes if you had a craving and really wanted to. 🙂

Lime Sheet Cake with White Chocolate Cream Cheese Frosting
yield: 12-18 servings

for the cake-
1 18.25 oz. box french vanilla cake mix (I used betty crocker)
1 cup cold water
2 eggs
1/4 cup canola oil
1/2 cup light sour cream
2 limes, juiced and zested

for the frosting-
1 8 oz. package light cream cheese, softened
3/4 cup white chocolate chips, melted slowly in a double boiler or microwave
1/4 teaspoon vanilla extract
1/2 cup powdered sugar

Preheat oven to 350 degrees. Grease sheet pan with 1 tablespoon melted butter or non stick cooking spray. Set aside. In large bowl, combine all ingredients together until just mixed. Pour into prepared pan and smooth. Bake 12-15 minutes. Remove from oven and cool.

For the frosting, whip all ingredients together until well combined and smooth. Scrape edges of bowl and whip again 1-2 minutes. Frost top of cake and refrigerate until ready to serve.

Pomegranate Lime Margaritas! Its Cinco de Mayo!

6 May

In honor of Cinco de Mayo, I decided to do a drink post! Just because my margarita glasses are packed doesn’t mean I can’t drink them! Anyways, this combination of the sweet pomegranate juice, the tart lime juice and the fizzy sprite really makes for an interesting and delicious drink. This recipe doesn’t include any alcohol, but feel free to add it how you like.

By the way, we are going to be moving into our new apartment on Saturday! FINALLY, we’ll be able to get settled! I’m so excited.
Also, on Friday I’ll post a great mothers day recipe that you’ll have to get your special someone to make for you as a breakfast in bed gift! I promise it will be delicious, elegant and easy even my husband could do it! Thats saying a lot…
Pomegranate Lime Margaritas
Yield: 1 large serving
1/3 cup fresh lime juice
1/3 cup pomegranate juice
1 1/2 cups ice
a few spashes of Sprite
Salt & Lime slices for the glass rims
In blender, pour lime juice, pomegranate juice and ice. Blend until smooth and frothy. Add sprite to make it as sweet as you like. I liked mine with about 1/4 cup!
Recipe TIPS:
-You might need to add more ice to get the consistency you want after the sprite is added.