The Passionate Pursuit of Delight

Ingredient: large egg

Parmesan Prosciutto Twists

Parmesan Prosciutto Twists

I always have a box or two of puff pastry in my freezer. It is a staple because you can use it to make delicious sweet or savory foods. I am especially fond of using puff pastry for savory snacks to accompany drinks when friends come over. Wouldn’t these Parmesan Prosciutto Twists be delicious with a glass of wine?

Parmesan Prosciutto TwistsI would also love to serve them with soup. You could dip the Parmesan Prosciutto twists in the soup. Yum! It might even be better than dipping a grilled cheese sandwich in tomato soup. However, last weekend I made these Parmesan Prosciutto twists for brunch and served them with sunny side up eggs. Twists and yolks for the win. Am I right? Wouldn’t they also be elegant served with soft-boiled eggs in those adorable decorative egg cups?

Parmesan Prosciutto TwistsFor those of you do not eat meat, you can simply omit the Prosciutto from this recipe to make a delicious vegetarian twist.

Puff pastry is easy to work with so try it if you have not worked with it before. You will find it in the freezer section of your grocery store. Then, store it in the freezer until needed. I typically remove it from the freezer and put it in the fridge to thaw the night before I plan to use it.

Parmesan Prosciutto Twists

If you like cooking with puff pastry, you may want to check out this recipe for Winter Squash & Havarti Puffs.

Parmesan Prosciutto Twists

Coconut Shrimp

Coconut Shrimp

Coconut shrimp. I adore this easy and elegant appetizer.  The coconut and panko are a crunchy coating to the tender and sweet shrimp. The recipe comes together in very little time and is quite a stunner on the table. You could also easily double the recipe, serve with rice and veggies, and enjoy a scrumptious meal.

I will always have a sweet spot in my heart for coconut shrimp. It was one of my father’s favorite foods. That may not mean much to you but my father was one of those people who considered food as not much more than fuel. He wasn’t the most satisfying person to cook for because when you asked him what he thought of a meal you had prepared for him his most common response was ‘it was okay.’

Coconut ShrimpA

Nevertheless, he did love coconut shrimp. I will admit that I often cringed when he ordered the deep-fried version of coconut shrimp out at a restaurant. Therefore, I began testing recipes where I baked the coconut shrimp rather than fried it in oil.

I made him this version numerous times and often received the elusive compliment that he thought it was delicious. You can pair these shrimp with commercially prepared mango salsa (I like Costco’s) for a quick dipping sauce. On the other hand, you can easily blend up the spicy mango dipping sauce recipe listed below and have enough left over to dip all kinds of crazy delicious foods into it.

Coconut Shrimp

Pairing the coconut shrimp with this spicy mango sauce is new for me though. My father probably would not be crazy about it but I love it. You get a little bit of sweet from the mango and coconut milk and some heat from the Sriracha and chipotle chili powder. I think it is a perfect complement to the shrimp and it could not be easier to pull together.

How to Make Coconut Shrimp

Coconut Shrimp

Spicy Mango Sauce

Here is the link to my post on how to make spicy mango sauce or you can follow the directions below.


1 ripe mango, peeled and diced

¾ cup canned coconut milk

1 tablespoon Sriracha

1/2 tablespoon honey

1 lime, juice and zest

1 tablespoon cilantro, chopped

1/2  teaspoon chipotle chili powder

1/4 teaspoon salt


Place ingredients for sauce in blender or food processor and blend until smooth.

Put sauce in a canning jar or covered container for one hour.

Coconut Shrimp

If you are interested in other Asian-inspired recipes, here are few to try:

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