You know how sometimes you make a recipe, it’s awesome, and then you forget about it? Then way down the road, you make it again and think, “DANG that’s awesome. Again. Why the heck did I wait so long to make it again?”
That’s this recipe. I don’t know why I waited so long to make it again. It’s so good! And honestly, pretty darn quick. You can finish it in 30 minutes or less.
Shrimp is a shellfish, so it’s a potential allergen. The yogurt sauce (which can just be left off for a younger babe) is dairy (though you could probably use a soy or coconut yogurt with similar results). And the shrimp are fried; you could use any sort of flour to coat them. We used regular all-purpose flour, but you could use almond flour or even coconut flour. You can also use cornmeal.
Here’s your recipe!
INGREDIENTS (these are approximate!!)
1 pound of peeled and deveined shrimp (medium or large)
1-2 eggs (start with 1 and add another if you need it!)
1/2 cup or so of flour (or cornmeal or whatever) – it’s just for coating, so that’s an approximate measurement
about 3/4 cup plain whole milk yogurt
1 tsp of lemon juice
pinch of salt
1/2 tsp of dried cilantro
1/2 tsp of cumin
1/4 of a cabbage, shredded or chopped finely
Heat some oil (we used coconut) in a skillet. Medium heat is good.
Beat the eggs in a bowl and put the flour in a second bowl.
Dip the shrimp in eggs, then flour, then place them in the skillet.
Once browned, flip them. Let them cool on a wire rack if you have one!
While the shrimp are cooking, make your yogurt sauce. Just mix the yogurt, lemon, salt, cilantro, and cumin in a bowl.
Also shred your cabbage and slice or mash your avocado (we sliced ours).
In a tortilla, put some cabbage, avocado, and shrimp, then drizzle the sauce on top.
For a baby, you can place 1 or 2 shrimp, 1 or 2 avocado slices, a few bites of tortilla and cabbage on the tray. You can drizzle the sauce on the shrimp or tortilla if you think your baby will try it like that.
Annabelle hits 6 months (26 weeks) at the end of July (2016). That means we’ll start solids late July or maybe early August (if she happens to be sick or we’re out of town or something on the actual 6 month mark).
I’ve written about the first meals before (here, for example). And I’ve given a lot of advice over the past 1.5 years. Nearly all the meals I share on Instagram are technically safe for 6 months and up. But when it comes to your own kiddo, it’s … different. Will I take my own advice? Will we go big on day one or stick to a classic, like avocado?
With Alexander, we were clueless and a bit paranoid. So he had avocado and banana every day for at least a week. I think by about month 1, we had ventured out and offered a couple of interesting meals. But overall it was boring. I mean, I didn’t know how to cook AT ALL back then, so when he was at home with me, he was stuck with the handful of things I could cook.
When Annabelle hits 6 months old, Alexander will be 3 years old (which means 2.5 years of solids under my belt!). I’ve gotten some confidence, and I know how to cook!
It’s still about 10 weeks away. But I want to share my current thoughts and plans for Annabelle’s first week of meals. (Note… I probably wouldn’t think about this if I didn’t have this blog! There’s no need for you to really plan this far out!)
ANNABELLE’S FIRST WEEK
I plan to just offer 1 meal a day until she’s actually eating something. If that just happens to be right away, then I’ll have to add to this plan!
DAY 1: sweet potato fries and chicken drumstick
DAY 2: banana and asparagus
DAY 3: egg and potato fries
DAY 4: hamburger patty and avocado
DAY 5: blueberries and Brussels sprouts
DAY 6: strawberry and chicken thigh (probably cracklin chicken)
DAY 7: baked pears and green beans
My husband and I love avocado. Alexander did not even try avocado for a FULL YEAR. Seriously… he was 18 months, and I tried giving him avocado for the 1,000th time. And he ate it! It was a good day.
Fast forward another 12 months or so…. now he does not like avocado anymore. On occasion he’ll take a tiny little bite. But those are also just good days.
Maybe today is just another good day. Or maybe it’s these fries.
But Alexander actually LIKES THESE. He likes avocado today. And I’m pumped.
This calls for almond meal: ours was homemade. (You’d make your own almond milk. Then take the leftover pulp, dehydrate it in the oven for a while, then stick the dehydrated pulp into a blender or food processor. Voila! Almond meal.)
If you don’t have (or want) almond meal, just use breadcrumbs. I used an egg wash, but you can use a bit of oil instead. It just helps create a crunchy crust. Yours may not be as crunchy; I can’t vouch for an eggless version of this! If you try it, hmu. (That’s kid talk for HIT ME UP.)
INGREDIENTS (for about 12 fries)
1/2 cup almond meal
pinch of salt for an older baby!
Preheat oven to 400 F / 200 C.
Cut the avocado in half, remove the peel and pit, cut it into strips. I cut them widthwise: if you cut lengthwise, you’ll end up with about 8 fries instead of 12.
In one bowl, whisk one egg. In a second bowl, dump the almond meal (and salt).
Line a baking sheet with foil.
Dip each avocado piece into egg then almond meal. Place them onto the baking sheet.
Bake about 10 minutes, until they look a little brown!
CAUTION: They are HOT INSIDE for a few minutes! Even though they don’t feel hot outside, the inside is really hot.