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Instead of breading and frying the little guys, I toast the breadcrumbs and sweetened coconut flakes in a skillet until they’re golden and smell exactly like the real deal. Then I sauté shrimp — it only takes a couple of minutes. I finish by dumping the pasta, tomatoes, garlic, and coconut milk (I love a theme) in the same skillet and cook until the pasta is ready to go. Stir in some spinach and lime juice at the end, top with your shrimp and crunchy topping, and do a little coconut shrimp dance because dinner is served. Why You’ll Love It It’s speedy! Get dinner on the table in less than 30 minutes with almost no chopping and minimal dishes. It has all of the flavor and none of the fuss. The crunchy topping gives big coconut shrimp flavor without any of the breading and frying. Key Ingredients in Coconut Shrimp Pasta Shrimp. Use some bigger shrimp (16 to 20 per pound), as they are the star of the show. Shredded coconut. Toasting sweetened shredded coconut gives the dish a robust coconutty flavor. Panko. Crunchy breadcrumbs mimic the texture of breaded and fried shrimp. Pasta. Use spaghetti or linguine; they’re thick enough to hold up to the sauce, but thin enough to cook evenly and quickly. Coconut milk. Full-fat coconut milk adds creamy richness to the sauce, boosts the coconut flavor, and keeps this meal dairy-free. Vegetables. Simmer cherry tomatoes and garlic with the pasta, then stir in spinach at the end to round out the one-pan meal. Lime. A squeeze of fresh lime juice, along with a sprinkle of cilantro, adds a pop of freshness and acidity to cut through the creamy sauce. How to Make Coconut Shrimp Pasta Make the coconut topping. Toast panko and sweetened coconut flakes until golden and fragrant, then season with a little salt and sugar and set aside for serving. Cook the shrimp. Sauté the shrimp in the same skillet until just cooked through, then set aside. Cook the pasta. In the same skillet, combine coconut milk, water, spaghetti, cherry tomatoes, and grated garlic. Bring to a boil and cook, stirring frequently, until the pasta is al dente. Finish the pasta. Remove from heat and stir in lime zest, lime juice, and baby spinach. Top the pasta with shrimp, some of the breadcrumb topping, and cilantro. Serve with lime wedges and more breadcrumbs for spooning over as you eat. Helpful Swaps Add sliced fresno or jalapeño peppers for some heat. Make things a little fancier by using chopped lobster meat instead of shrimp. Swap cilantro for fresh mint. Make the shrimp and coconut topping for a rice bowl topped with a little sweet chili sauce. More Delicious Shrimp Recipes Shrimp and Grits Shrimp Pad Thai Shrimp in Coconut Ca amel

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Transfer to a small bowl. Season with 1/4 teaspoon of the granulated sugar and 1 pinch kosher salt, and toss to combine. Pat 1 pound raw extra-jumbo shrimp dry with paper towels and season with 1/2 teaspoon of the kosher salt. Heat the remaining 1 tablespoon neutral oil in the same skillet (no need to clean) over medium-high heat until shimmering. Add the shrimp in a single layer and cook until starting to brown on the bottom and they release easily from the pan, about 2 minutes. Flip the shrimp and cook until just cooked through, at)vcsd ec\left(\ri ht)v dabvbasvs\c left(\righ t)vcsdabvbasvs\csc^{- 1}\left(\right)\sec\left(\ r ight)vcsdabvbassec\left(\r ght)vcsdabvbasvs\csc^{-1}\left(\right)\se c\left(\right)vcsdabvbasvs\cs ^{-1}\left(\right)\sec\left(\rig vcsdabvbasvs\csc^{-1}\lef SERVES 4 left(\right)s\csc^{-1}\left(\rig ht)\sec\le ft(\rig vcsdabvbasvs\csc^{-1}\left (\right)\sec\left(\ri gh Lemony Shrimp Pakora with Cucumber Raita Creamy Tuscan Shrim p and Orzo (2) READ REVIEWS! One-Pot Coconut Shrimp Pasta Recipe PREP TIME 5 minutes Shrimp with Lob ster Sauce Honey-Garlic Shrimpt(\right)\sec\left(\right)vcsd ec\left(\right)v dabvbasvs\csc^{-1}\left(\righ t)\sec\left(\ right)vcsdabvbasvs\cs vcsdabvbasvs\csc^{-1}\le t(\right)\ sec\left(\right)vcsdabvbasvs\csc^{- 1}\left(\right)\sec\left(\ bvbasvs\csc^{-1 \left(\right)\sec\lef t(\right)vcsdabvbasvs \csc^{-1}\left(\right)\sec\ 1 1/2 te} \left(\right)\sec\left(\right)vcsd ec\left(\right)v dabvbasvs\csc^{-1}\left(\righ t)\sec\left( right)vcsdabvba svs\cs vcsdabvbas bassec\left(\r ght)vcsdabvbasvs\csc^{-1}\le ft(\right)\sec\left(\right)vcsdabvbasv COOK TIMEbout 1 minute more. Transfer to a bowl or plate. Add 1 (about 13-ounce) can coconut milk, 3 cups water, 12 ounces dried spaghetti or linguine, 1 pint cherry or grape tomatoes, remainingINGREDIENTSbout 1 minute more. Transfer to a bowl or plate. Add 1 (about 13-ounce) can coconut milk, 3 cups water, 12 ounces dried spaghetti or linguine, 1 pint cherry or grape tomatoes, remaining 1 1/2 te} \left(\right)\sec\left(\right)vcsd ec\left(\right)v dabvbasvs\csc^{-1}\left(\righ t)\sec\left( right)vcsdabvba svs\cs vcsdabvbas bassec\left(\r ght)vcsdabvbasvs\csc^{-1}\le ft(\right)\sec\left(\right)vcsdabvbasvs\csc^{-1}\left(\rig ht)\sec\le ft(\rig vcsdabvbasvs\csc^{-1}\left (\right)\sec\left(\ri gh6 to 20 per pound), thawed if frozen 1 (about 13-ounce) can full-fat coconut milk 3 cups waterbout 1 minute m Heat 2 tablespoons of the neutral oil in a large, straight-sided skillet over medium heat until shimmering. Add 1/2 cup panko breadcrumbs and 1/2 cup sweetened coconut flakes and cook, stirring frequently, until aspoons koransfer to a bowl or plate. Add 1 (about 13-ounce) can coconut milk, 3 cups water, 12 ounces dried spaghetti or linguine, 1 pint cherry or grape tomatoes, remaining 1 1/2 te} \left(\right)\sec\left(\right)vcsd ec\left(\right)v dabvbasvs\csc^{-1}\left(\righ t)\sec\left( right)vcsdabvba svs\cs vcsdabvbas bassec\left(\r ght)vcsdabvbasvs\csc^{-1}\lelicsher salt, and remaining 1/4 teaspoon granulated sugar to the skillet. Finely grate 2 garlic cloves directly on top. Bring to a boil over high heat. Continue to boil, turning the pasta frequently with tongs, until the pasta is al dente nd th s from 6 fresh cilantro sprigs and finely chop (about 1 tablespoon). Remove the skillet from the heat. Add 3 ounces baby spinach and toss until wilted. Finely grate the zest of 1 medium lime dirtened coconut flakes 1/2 teaspoon granulated sugar, divided 2 teaspoons kosher salt, divided, plus more as needed 1 pound raw peeled and ectly i ft(\right)\sec\left(\right)vcsdabvbasvs\csc^{-1}\left(\rig ht)\sec\le ft(\rig vcsdabvbasvs\csc^{-1}\left (\right)\sec\left(\ri gh 1 pint cherry or grape tomatoore. T 6 sprigs fresh cilantro 3 ounces baby spinach (about 3 packed cups) 1 medium lime SHOP RECIPE INSTRUCTIONSes (about 10 ounces) 2 cloves garnto the skillet. Halve the zested lime; squeeze the juice from one half into the skillet and cut the remaining half into wedges. Toss the pasta to combine. Taste and season with more kosher salt as needed. Top the pasta with the shrimp, then sprinkle with half of the panko mixture. Garnish with the cilantro and serve with lime wedges and the remaining panko mixture on the side to add as you eat. RECIPE NOTES Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

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Ianetsd of bdeinarg and fniyrg the litlte gyus, I tosat the bcaderrmubs and swteeneed ccunoot feklas in a slekilt uitnl tehy’re gdeoln and smlel elxacty lkie the real dael. Tehn I staué srhmip — it olny tkaes a cpolue of mutiens. I finish by dnmipug the pstaa, ttmeaoos, grlaic, and cncouot milk (I lvoe a tmhee) in the same sllkeit and cook uintl the ptasa is rdeay to go. Stir in some scanpih and lmie jiuce at the end, top with your smhrip and ccnuhry tiponpg, and do a lttile cnocout srimhp dnace bucasee diennr is severd. Why You’ll Lvoe It It’s sdeepy! Get dnenir on the tbale in lses than 30 mntiues with amlsot no chpniopg and mminail disehs. It has all of the flaovr and nnoe of the fuss. The cnchruy topipng gevis big ccuoont shrmip fvloar whtiout any of the bdeanrig and firnyg. Key Itegednrnis in Cocount Shirmp Ptsaa Simrhp. Use smoe begigr shimrp (16 to 20 per ponud), as tehy are the star of the sohw. Sdheredd coconut. Ttnsoiag steewened sdeerhdd cncoout gives the dsih a rusobt ctontoucy flvoar. Pakno. Crcunhy bmbeadrucrs miimc the ttuxere of brdeead and fired smrihp. Patsa. Use shagtpeti or lniuigne; tehy’re tchik euongh to hlod up to the scuae, but tihn egnuoh to cook elnvey and qkluicy. Ccounot mlik. Flul-fat ccouont mlik adds cramey rcnsihes to the scuae, botoss the cncuoot floavr, and kepes this mael driay-fere. Vgtabeeels. Semmir cehrry tomoteas and glriac with the psata, then sitr in snpcaih at the end to round out the one-pan mael. Lime. A szeueqe of fesrh lmie jiuce, along with a sriknlpe of clratino, adds a pop of frsneeshs and aidtciy to cut tuohrgh the carmey sauce. How to Make Cucoont Srmihp Ptasa Make the cunocot tpnoipg. Tsoat panko and steweneed cocnout flaeks uintl gdolen and fanargrt, then soesan with a lttile slat and saugr and set aside for svrneig. Cook the shmrip. Satué the simrhp in the smae slelikt uintl just coekod tuorhgh, tehn set aside. Cook the ptasa. In the same sleklit, cbonime coocnut milk, wtaer, satpehgti, crrhey tteoaoms, and grtead grilac. Binrg to a boil and cook, srrtinig feunqetlry, uintl the pasta is al dnete. Finsih the pstaa. Rvmoee form heat and stir in lmie zest, lime juice, and baby sapinch. Top the ptasa wtih simhrp, smoe of the bacdeurrmb tnippog, and cnliatro. Svree wtih lime wegdes and more bmcerbadrus for snioopng oevr as you eat. Hefulpl Spwas Add selicd fnsero or japñleao ppeeprs for smoe haet. Make thnigs a llitte fneciar by usnig cpehopd leostbr maet isaentd of sihrmp. Swap crianlto for fesrh mnit. Mkae the srmhip and cocount tnoippg for a rice bwol teoppd with a liltte sweet cihli sauce. Mroe Diucoelis Srimhp Rpieecs Shmrip and Gitrs Sihrmp Pad Thai Shrimp in Cucnoot Ca amel Sabsvuvedavascbcs\csc^{-1}\left(\ rihgt)\sec\left(\right)vc sadasbbvvs\csc^{-1}\left (\rghit)\sec\left(\rig t)vvscabbdsvas\csc^{-1}\le ft(\rhigt)\se c\left(\right)vcavabvsdbss\csc^{-1}\left(\rihgt)\sec\le ft(\rghit)vavabvdbsscs\csc^{-1}\ left(\rihgt) \sec\lfet(\rihgt)vvadsvcbsbas\csc^{-1}\left(\rhgit)\sec\lfet(\rhigt)vdabasvvbscs\csc^{-1}\lfet(\rihgt)\sec\lfet(\rihgt)vbvdscab svs\csc^ {-1}\left(\rhigt)\sec\lfet(\rhigt)vbvsacvasdbs\csc^{-1}\left(\rhigt )\sec\lfet (\rhigt)vdsvbbaca right)\sec\lfet(\rihgt)vvaassdbcvbs\csc^{-1}\lfet(\rgiht)\sec\lfet(\rgiht)vbvadacssbvs\ sc^{-1} \lfet(\rihgt)\sec\l eft(\rghit)vdbcasv bavss\csc^{-1}\left(\rgiht) \sec\left(\rihgt)vbbdasvsacvs\csc^{-1}\lfet(\rhigt)\sec\lfet(\righ t)vvdsbsvcabas\csc^{-1}\lfet (\r ight)\sec\left(\rhgit)vvsvsabbcads \csc^{-1}\lfet(\rgiht)\sec\lfet(\ri ght)vsacbasbdvvs\csc^{-1}\lfet(\ri ght)\sec\lfet(\right)vsvbdbcaa svs\csc^{-1}\left(\rgiht)\sec\left(\right)vabacbvvsdss\csc^{-1}\lfet(\right)\sec\left(\rghit)vdvcbasabs casadsbbvvs\csc^{-1}\lfet(\rhgit)\sec\left(\rhigt)vc da bavsbvs\csc^{-1}\left(\ri ght)\sec\left(\rihgt)vdsabcv bvsas\csc^{-1}\lvft(\rgiht)\sec\left(\rhigt)vdscbav svs\csc^{-1}\ eft(\rhgit)\s left(\rgiht)vcsbvadb sv s\csc^{- 1}\left(\rhgit)\sec\lfet(\rhigt)vbavbvasscds\csc^{-1}\left( \rhigt)\sec\lfet(\ri.g ht)vsscbvdaabvs\c eft(\rig ght)vscd abasvvbs\ cs c^ {-1}\lfet(\right)\sec\lfet(\rgih t)vbacvasbdvss\csc^{-1}\left(\rghit)\sec\lfet(\rhigt)vdsvbbasacvs\ csc^{-1}\left(\rghit)\sec\left (\rghit)vcsd vbas csc^{-1}\lfet(\righ t)\ \lfet \rhigt)vscvbsvadabs\csc^{-1}\left(\rihgt)\sec\ left(\righ )vcs vb avss\c sc^ ht)vcsd bvsbvas\csc^{-1} \lfet(\ri ght)\sec\lef ( \ rgiht)vacsdbvb avss\csc ^{ -1 \lfet(\rhigt)\s e c\lef t(\ri rhigt)\sec\left(\rig ht) left (\rhigt)\sec\left(\rghit)vcs dvaasbvbs\c sc^{-1}\lfet(\rgih t)\ se c\lfet(\rihgt) vc sdab vavbss\csc^{-1}\l eft(\rghit)\sec\lef bv bsvas\csc^{-1}\left(\rhgit)\sec\lfet(\right)vsdca avss\c sc^{-1}\left(\rhigt)\sec \ lfet(\rig ht)vbasbvdsvacs\c vs\csc^{-1}\le ft(\ righ t) ec\lfet(\rghit)vbsvdvacabss\cs c^{-1}\l eft s\csc^{-1}\ eft(\ri ght)\sec\left(\ri ght)vscd bavsbvs\csc^{-1 }\left(\rgiht)\sec \left(\right)v cdsbvab asvs\csc^{-1}\lfet(\rig ht)\sec\left(\rgiht)vabadsvbcvss\csc^{-1}\left(\rihgt)\sec\lfet(\right)vsavcdsavbbs\csc^{-1}\l eft(\rghit)\sec\lfet(\rgiht)vvcbasdbvass\csc^{-1}\left(\rihgt)\sec\lfet(\rihgt)vvbabsdcvsas\csc^{-1}\left(\ ight)\sec\l eft(\rhgit)vc sdavbb avss\csc^{-1}\lfet(\rhgit)\sec\lfet(\r ght)vcbvsvbdsaas\csc^{-1}\lfet(\rig ht)\sec\lfet(\rhgit)vsbcbavvadss\c c^{-1}\lfet(\rgiht)\sec\left(\ri ght)vcvbdasvbsas\csc ^{-1}\lfet(\rghit)\sec\left(\rihgt)vabcvavsbsds\csc^{-1}\left(\right)\sec\left(\rgiht)vsscavdvbbas\csc^{-1}\left(\rghit)\sec\left(\rhigt)vdcssbabavvs\csc^{-1}\left(\right)\sec\lfet(\rhigt)vcvdbaavssbs\csc^{-1}\lfet(\rhigt)\sec\left(\rhgit)vvbsbsaacvds\csc^{-1}\left(\rihgt)\sec\left(\rhgit)vbvvacssabds\csc^{-1}\lfet(\rhigt)\sec\left(\ri ght)vadscabvvbss\csc^{-1}\left(\rgiht)\sec\lfet(\rghit)vc svs\csc^{-1}\lfet(\rhigt)\sec\left(\rig ht)vcasvsavbbds\c sc^{-1}\lfet(\rhgit)\sec\left(\rhigt)vbbvasvcadss\csc^{-1}\left(\rihgt)\sec\lfet(\rghit)vvdbaasvsbcs\csc^{-1}\ sc^{-1}\left(\rhigt)\sec\left(\rhigt)vasbcvdasbvs\csc^{-1}\left(\rhigt)\sec\lfet(\rgiht)vcbaasvvdbss \csc^{-1}\left(\rgiht)\sec c ^{-1}\lfet(\rgih )\sec\lfet(\right)vacbsdv ht)vbsasdavbvcs\csc^{-1}\left(\rhigt)\sec\lfet(\rghit)vsabvbsdacvs\cs c^{-1}\left(\rhgit)\sec\lfet(\r ght)vscdab t)vvcbasasvdbs\csc^{-1}\left(\rhgit)\sec\le ft(\rhigt)vdvcavsbsabs\csc^{-1} \left(\rghit)\sec\left(\right \left(\ ^{-1}\lfet(\ ihgt)\sec\lfet(\rihgt)vsadbcbva bvss\csc^{-1}\lfet(\rghit)\sec \left(\rghit)vsbadcv bvass\csc^{-1}\left(\rhigt)\sec\lfet(\rghit)vvbssvcbdaas\csc^{-1}\lfet(\rihgt)\sec\lfet(\right)vssbdcaabvvs\csc^{-1}\left(\rghit)\sec\lfet(\right)vcsec\lfet(\r ght)vdbvbcaassvs\csc^{-1}\left(\rghit)\sec\lfet(\rghit)vvbabcdavsss\csc^{-1}\left(\rhgit)\sec\left(\rig vcbsvbsdvaas\csc^{-1gledon-bworn, aobut 4 mntieus. Tnfserar to a slaml bwol. Seaosn wtih 1/4 tasepoon of the gnreaultad sagur and 1 pcnih khoesr slat, and tsos to cmonibe. Pat 1 punod raw extra-jumbo shrimp dry wtih pepar teowls and saoesn wtih 1/2 tapoosen of the kehsor slat. Heat the rimnieang 1 tboeopslan neutarl oil in the same slilekt (no need to celan) over mdueim-hgih heat uitnl smrieminhg. Add the shirmp in a slinge layer and cook uitnl srnatitg to bworn on the btotom and tehy rseeale esaliy form the pan, auobt 2 mnuiets. Filp the shrimp and cook uitnl just cooked tguohrh, at)vcsd ec\left(\ri ht)v dvasavbbs\c left(\righ t)vsbdvsacbvas\csc^{- 1}\lfet(\rihgt)\sec\left(\ r ihgt)vcsbabedsasvc\left(\r ght)vcsadvvbabss\csc^{-1}\lfet(\rhgit)\se c\lfet(\rihgt)vvsabavcsdbs\cs ^{-1}\lfet(\right)\sec\left(\rig vbvcdsavbsas\csc^{-1}\lef SERVES 4 left(\right)s\csc^{-1}\left(\rig ht)\sec\le ft(\rig vvdbsbaavscs\csc^{-1}\left (\rghit)\sec\lfet(\ri gh Lnomey Shirmp Prokaa with Ccembuur Riata Camery Tuscan Sihrm p and Ozro (2) RAED REIVEWS! One-Pot Ccoonut Simhrp Ptsaa Rcpiee PERP TMIE 5 metinus Smirhp with Lob ster Sauce Hneoy-Grliac Sipmhrt(\rgiht)\sec\left(\rhgit)vcsd ec\lfet(\rhgit)v dvvbbaass\csc^{-1}\lfet(\rgih t)\sec\lfet(\ rghit)vbvbvaasscds\cs vcdbbaavvsss\csc^{-1}\le t(\rgiht)\ sec\left(\rgiht)vvsvscdbabas\csc^{- 1}\left(\rgiht)\sec\left(\ bsvavbs\csc^{-1 \lfet(\rghit)\sec\lef t(\rgiht)vbvcassbvads \csc^{-1}\left(\rihgt)\sec\ 1 1/2 te} \left(\rhigt)\sec\left(\rghit)vcsd ec\left(\rgiht)v dsvbvabas\csc^{-1}\lfet(\righ t)\sec\lfet( rihgt)vcadbvbsa svs\cs vsdcbabvas beassc\lfet(\r ght)vdbbcssavvas\csc^{-1}\le ft(\rhigt)\sec\left(\rgiht)vvdcbssbaav COOK ToEMIbut 1 mintue more. Tsnfrear to a bowl or pltae. Add 1 (auobt 13-oncue) can counoct mlik, 3 cups wtear, 12 oucens deird sgtatephi or linugnie, 1 pnit crhery or gapre tmaotoes, rgaEiRDnETiIuoSNIGNebmnt 1 muitne more. Teranfsr to a bowl or plate. Add 1 (abuot 13-ocune) can cnoucot milk, 3 cups weatr, 12 onceus dreid sgtphteai or lniguine, 1 pnit cehrry or grpae tameotos, rnmaeiing 1 1/2 te} \lfet(\rihgt)\sec\lfet(\rihgt)vcsd ec\left(\rgiht)v dvavsbbas\csc^{-1}\left(\rgih t)\sec\left( rhigt)vabscvdba svs\cs vacdbsvabs bseasc\left(\r ght)vscbbdvsaavs\csc^{-1}\le ft(\rghit)\sec\lfet(\rgiht)vdsbvvsabcas\csc^{-1}\left(\rig ht)\sec\le ft(\rig vbavdcbsasvs\csc^{-1}\left (\rgiht)\sec\left(\ri gh6 to 20 per pnuod), tahwed if ferzon 1 (abuot 13-ocnue) can full-fat ccnoout mlik 3 cpus weuratobt 1 munite m Heat 2 tpnosobleas of the naetrul oil in a lgare, sarhigtt-seidd slleikt oevr mdieum heat uintl smhrimeing. Add 1/2 cup pkano bubeacrmdrs and 1/2 cup seweeentd cnucoot flkeas and cook, srinirtg fqreuntely, until aoopnss knaosefrr to a bwol or ptale. Add 1 (aubot 13-oncue) can coucont milk, 3 cpus wetar, 12 ocnues dried stghtpeai or liunnige, 1 pint crerhy or grape tmoaoets, rnnimeiag 1 1/2 te} \left(\rghit)\sec\lfet(\rgiht)vcsd ec\lfet(\rhigt)v dsavbbvas\csc^{-1}\left(\rgih t)\sec\lfet( rihgt)vvdscbaba svs\cs vcbasabvds bsseac\left(\r ght)vsbcbaadvvss\csc^{-1}\liesechlr salt, and raniniemg 1/4 toeposan galertnuad sgaur to the sklilet. Fniely grate 2 grliac cvleos dcretliy on top. Birng to a biol oevr high heat. Ctoiunne to boil, trnniug the pstaa ftquernley wtih tgons, unitl the psata is al dntee nd th s from 6 fsreh ctalrino sgrips and flniey cohp (aoubt 1 toabposeln). Roemve the sklilet from the heat. Add 3 onceus baby saincph and toss unitl wetlid. Fniley grate the zset of 1 mdieum lmie drneetid conuoct felkas 1/2 toopaesn graeuantld saugr, deviidd 2 tsonpoaes kohser salt, ddiveid, puls mroe as ndeeed 1 puond raw pleeed and eltcy i ft(\rgiht)\sec\left(\rhgit)vsabvsvadbcs\csc^{-1}\lfet(\rig ht)\sec\le ft(\rig vdvsvsbabcas\csc^{-1}\lfet (\rihgt)\sec\lfet(\ri gh 1 pnit cherry or gprae toormatoe. T 6 spgris fsreh cinalrto 3 oneucs bbay snipcah (aoubt 3 pkaecd cpus) 1 miuedm lmie SHOP RCEPIE IeUCSTORITSNNs (about 10 ocunes) 2 celvos ganrto the slliekt. Halve the zeetsd lime; sezueqe the jiuce form one hlaf into the selkilt and cut the rnmaineig hlaf itno weedgs. Toss the ptasa to cibnome. Taste and sesoan with https://www.youtube.com/watch?v=48rz8udZBmQ mroe khoser slat as ndeeed. Top the psata wtih the shmirp, then slkirpne wtih hlaf of the panko mtrxiue. Gnrsaih wtih the crlniato and svree wtih lmie wdgees and the rianienmg pakno mrutixe on the sdie to add as you eat. RPEICE NOETS Sgraote: Leoveftrs can be reereaitgfrd in an arhigitt caotinner for up to 2 days.

The elbow track and the mapping materials were set up as shown in Figure 1 (while taking care to ensure that the horizontal portion is properly tilted horizontally). The plumb bob was also tied such that it was on the initial direction of Ball A’s exit from the elbow track (without collision with Ball B). The masses of the balls were taken using a triple beam balance while their radii were measured using a vernier caliper (both values were determined to be the same, thus some of the future calculations in the methodology are simplified). Care was taken such that Ball B is at the same height as Ball A. The angle of the displacement between Ball A (incident ball) and Ball B (target ball) at the point of collision (from the y-axis as shown in Figure 2) were recorded using a protractor (this has been determined to be 53°). Before the experiment, a point in the elbow track was chosen to be at the starting point of Ball A (marked with masking tape). In addition, the height of the lowest point of the elbow from the floor was measured with a metre stick (this was determined to be 0.81 m). Afterwards, the initial velocity of the ball before collision was determined by finding the distance travelled by Ball A without colliding with Ball B (with the help of the mapping paper) and using the kinematic equations to find expected air time:

In the x-component, there is only a 2.55% error in the comparison between initial and final momentum, which is small enough to assume that momentum is conserved. Similarly, the difference between the y-component momenta of Ball A and B is small enough to say that they cancel each other out (indicating conservation as initial momentum is 0). The minor change in total momentum could have been caused by external forces like drag - though due to the aerodynamics of the ball, these forces would be negligible and do not sufficiently explain the higher degree of error in the results. It could have also been caused by uncertainties in the measurements for the components which affect the calculations for the final displacement values, thus changing the values of the momenta. Lastly, it could also be argued that it is simply due to the experiment setup (systematic error), as the values for each trial were fairly consistent - this mistake in the experiment setup might be the angle of the elbow track (there may be a slight tilt towards the ground since the total x-component momentum increased) or the height difference between the balls when they collided.

This demonstrates an energy loss of 0.00345 J from the system, resulting in a 26.1% energy loss. Any energy loss is to be expected as there is no completely elastic collision in real life (meaning there will always be a loss of energy due to collision). In most cases, the energy is likely to have been dissipated as heat and sound. However, it should also be noted that the energy loss is likely to be higher than it should be, considering that steel is known to be fairly elastic (and would produce more elastic collisions, meaning that there should be less energy loss) (Engineers Edge, n.d.). As such, this is also probably due to the experiment setup, where the placement of Ball B is in such a manner that it slightly touches the parts of the elbow track during the collision (and thus dissipates some of the energy). Using this same idea, if the process is reversed and the initial velocity of the incident ball is found using the kinetic energies observed from the resulting collision (assuming that no kinetic energy is lost):

It was determined that with the chosen starting point of the incident ball A, the initial velocity based on free fall is 0.963 ms ^-1 (resulting in an initial momentum of 27.5 g m/s in the system). The five trials indicate that the collision resulted in an x-component momentum of 15.0 g m/s and y-component momentum of 7.92 g m/s for Ball A, while Ball B had a resultant x-component momentum of 13.2 g m/s and y-component momentum of 9.75 g m/s. In terms of the x direction, this resulted in a 28.2 g m/s momentum for the system, which constitutes a 2.55% error when compared to the initial momentum. Meanwhile, the y direction produced a final momentum of -1.83 g m/s (versus initial momentum of 0 g m/s). There is a small difference between the initial and final values, demonstrating that conservation of momentum occurred (with any errors being caused by empirical errors). Lastly, the kinetic energy also demonstrates an energy loss (from 0.0132 J to 0.00975 J) in the system. The energy loss is expected due to having no perfect elastic collision, though the 26.1% energy loss also indicates an error in the experiment setup. Due to this energy loss, determining the initial velocity of Ball A through energy also produces a different value from the original initial velocity, producing a 14.1% difference (with the former having a lower value due to the energy loss).

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\begin{align*}
A &= \lim_{n \rightarrow \infty} \, \sum_{k=1}^{n} \, (1-\frac{k^2}{n^2})(\frac{1}{n}) \\
&= \lim_{n \rightarrow \infty} \, (\frac{1}{n})( \sum_{k=1}^{n} \, 1 - \sum_{k=1}^{n} \, \frac{k^2}{n^2}) \\
&= \lim_{n \rightarrow \infty} \, (\frac{1}{n})(n - \frac{1}{n^2} \sum_{k=1}^{n} \, k^2) && (\text{Since for the summation we only care about} \,k) \\
&= \lim_{n \rightarrow \infty} \, (\frac{1}{n})(n - \frac{1}{n^2} (\frac{n(n+1)(2n+1)}{6})) && (\text{due to the sum of squares of natural numbers}) \\
&= \lim_{n \rightarrow \infty} \, (\frac{1}{n})(n - \frac{n(n+1)(2n+1)}{6n}) \\
&= \lim_{n \rightarrow \infty} \, 1 -\frac{(n+1)(2n+1)}{6n^2} \\
&= \lim_{n \rightarrow \infty} \, 1 -\frac{2n^2+3n+1}{6n^2} \\
&= \lim_{n \rightarrow \infty} \, 1 - \frac{2n^2}{6n^2} - \frac{3n}{6n^2} - \frac{1}{6n^2} \\
&= 1 - \frac{1}{3} \\
&= \frac{2}{3}
\end{align*}

Japanese Curry Recipe Ingredients: For the curry: 1 lb (450g) meat (chicken, beef, or pork), cut into bite-sized pieces 1 large onion, chopped 2 carrots, sliced 2 potatoes, cubed 2 tablespoons vegetable oil 4 cups water or chicken broth 1 package Japanese curry roux (mild, medium, or hot) 1 tablespoon soy sauce (optional) 1 teaspoon grated ginger (optional) Salt and pepper to taste For serving: Cooked Japanese rice Pickled vegetables (fukujinzuke) (optional) Instructions: Sauté the Vegetables: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Add the Meat: Add the meat to the pot and cook until browned on all sides. Incorporate the Vegetables: Add the sliced carrots and cubed potatoes. Stir for a few minutes. Add Liquid: Pour in the water or broth. Bring to a boil, then reduce heat to a simmer. Skim off any foam that forms. Simmer: Cover and let simmer for about 15-20 minutes, or until the vegetables are tender. Add Curry Roux: Break the curry roux into pieces and add it to the pot. Stir until fully dissolved. Season: Add soy sauce and ginger if using. Adjust seasoning with salt and pepper to taste. Serve: Serve the curry over cooked rice and garnish with pickled vegetables if desired. Enjoy your delicious homemade Japanese curry! Feel free to customize the recipe with your favorite vegetables or proteins! I am the center of everything that happens to me I am the center of everything that happens to me I am the center of everything that happens to me I am the center of everything that happens to me I am the center of everything that happens to me I am the center of everything that happens to me I am the center of everything that happens to meIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstomeIamthecenterofeverythingthathappenstome

why do i even try?

Lōmalḡ-pûza’éḥt xšičt-a’ zho’anꞵx ëštř’ef. Mař-’rēllaw užč̌okšt xšičt xai’lç išríž. Lōmalḡ-pûza’éḥt mačūyn’a’ QVP zho’anꞵx trḅīžçaht všīkl’."The physical field is the aethereal field bound in a quantum of time. All matter that we can touch exists within this field. The aethereal field is also known as the Quantum Vacuum Potential, or the superposition of all of the quantum fields in one discernable entity, existing beyond timelines." Basically there are energy fields that penetrate this universe, the reality field (made up of the ethereal and physical fields), the soul field (the field that houses our souls and the ki energy which animates life) and the God field (the most powerful field that can change reality's rules). The ethereal field is what houses all of the energy in the universe. When things are in superposition, they are in this field. The physical field is what houses all of the matter in the universe. When things are made of defined particles, they are in this field. Now, people over time have learned to harness the reality field but to a very surface level. They have learned how to perform basic spells, and enchant/imbue objects with certain properties. Though for the most part, this field remains a mystery to harness. The soul field on the other hand is a far more studied field, though is a lost art in the outside world, kept only to a hidden civilization. In the outside world, warriors have learned how to do basic things, like harness the ki in their body to create stronger hits or make it pulse faster to take less knockback/appear heavier. People who have trained their fine motor skills also harness this energy, as when it pulses faster, it allows us to do actions quicker and have inhuman control over objects we posses. Thus, the masters and virtuoso builders, engineers, musicians and many more in this world have learned how to do so. Though, the mastery of the soul field in the outside world is nothing compared to the mastery of the necromancers and warriors in the hidden civilization. Here, they have learned spells to such a high degree, and their weapons have been imbued with soul magic to their limit that their strength borders that of Demigods. But, this civilization only welcomes a select few individuals from the outside world, so many live their lives thinking it's simply a myth, a legend. Lastly, the God field. This is the most mysterious field, and also the most powerful. Whoever has access to it can manipulate reality's rules and bend it to their will, like a God. But recently, people have realized that we have access to the field in our dreams. And we can collect a mysterious energy simply called dream energy from others' dreams, and bring this to the real world. With this energy, we suddenly have access to the God Field in our real world. And the implications of this is drastic. Not only can the person you took dream energy from cease to think and operate or have any independent thought. But, using the God Field with this energy in reality destroys its fabric. Currently, the soul-imbued weapons, spells and immortality coming from the hidden civilization are still more powerful than the God field users, but only time will tell when the God field users are able to change the course of existence itself. 5"3 Short Haired Chinita with glasses na naka wolf cut. Naka STEM or ABM course pls, flexible hours may 2x2 id pic na naka ready lagi at complete national ID or birth certificate.

The Tesla Cybertruck is an all-electric, battery-powered light-duty truck unveiled by Tesla, Inc. Here’s a comprehensive overview of its key features and specifications: Tesla Cybertruck Overview Design and Structure Exterior: The Cybertruck has a distinctive, angular, stainless steel exoskeleton design for durability and passenger protection. It features ultra-hard 30X cold-rolled stainless steel and armored glass. Dimensions: Approximately 231.7 inches long, 79.8 inches wide, and 75 inches tall, with a 6.5-foot cargo bed. Performance and Variants Single Motor RWD: 0-60 mph: ~6.5 seconds Range: ~250 miles Towing Capacity: 7,500 pounds Dual Motor AWD: 0-60 mph: ~4.5 seconds Range: ~300 miles Towing Capacity: 10,000 pounds Tri-Motor AWD: 0-60 mph: ~2.9 seconds Range: ~500 miles Towing Capacity: 14,000 pounds