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Breaded Pork Chops

Caribbean Breaded Pork Chops Recipe

Ingredients:

  • 8 Pork Chops
  • 1 dash Tabasco
  • 2 teaspoons salt
  • 1 cup breadcrumbs
  • 1/4 teaspoon pepper
  • 1/2 cup flour
  • 1 tablespoon vinegar
  • 1/4 teaspoon fresh chopped thyme
  • 2 cloves garlic, Crushed
  • 1 egg

Cooking Instructions:

Season pork chops in a bowl using salt, pepper, garlic, vinegar, thyme and Tabasco. Allow to marinate for 3 hours. Beat egg in a bowl. Then combine flour and breadcrumbs. Dip each chop in egg and then coat on both sides with breadcrumb mixture. Place in greased baking pan and bake at 325F for one hour and 350F for about 10 minutes. Serve hot.

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Caribbean Shrimp Salad with Lime Vinaigrette Recipe – An amazing recipe with fresh and tasty ingredients.

Ingredients:

  • 4 cups chopped cooked shrimp (about 1 1/2 pounds)
  • 5 tablespoons seasoned rice vinegar, divided
  • 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon grated lime rind
  • 1/4 cup fresh lime juice (about 3 large limes)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 2 garlic cloves, minced
  • Dash of salt
  • 8 cups fresh baby spinach
  • 1 cup chopped peeled mango (about 1 large)
  • 1 cup julienne-cut radishes
  • 1/4 cup diced peeled avocado
  • 1/2 cup thinly sliced green onions
  • 2 tablespoons unsalted pumpkin-seed kernels

Cooking Instructions:

Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill for 1 hour.

Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.

Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each of the salad with 2 tablespoons vinaigrette ~ Serves 4

Recipe by Katherine Hinrichs – Cooking Light, January 2008.

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image of Fiery prawn skewers

Adds a touch of spice to your weekday meals with this low-fat and fiery prawn recipe.

Ingredients:

  • 250g raw king prawns
  • 250g punnet cherry tomatoes
  • 295g bottle Levi Roots Fiery Guava Dipping Sauce or 190g/7oz bottle sweet chilli sauce
  • juice 1 large lime
  • 1 thyme sprig, leaves picked

Cooking Instructions:

Alternate prawns and tomatoes onto 8 skewers until all are filled. Lay the skewers in a shallow tray or baking dish. Mix the Fiery guava or sweet chilli dipping sauce with the lime juice and thyme leaves, then pour over the skewers. Leave in the fridge to marinate for 30 mins.

Place the prawns onto a baking tray and pop under a hot grill or over the barbecue for about 10 mins, turning and basting occasionally. Once cooked, serve with an extra pot of Fiery guava sauce for dipping ~ Serves 4

Nutrition per serving:
132 calories, protein 12g, carbohydrate 21g, fat 1 g, saturated fat 0g, fibre 1g, sugar 14g, salt 1.29 g

Recipe by Levi Roots from Good Food magazine, August 2009.

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