Tuesday, February 10, 2009

Coconut Shrimp!

I love making up my own recipes. Most of the time they are okay, or even pretty good - since I'm an amateur, but the one I made up last night turned out especially great - and I had all the ingredients on hand! Love that. Here it is (and by the way, unfortunately, that's not my picture):

Coconut ShrimpFor two people

About 20 large cooked shrimp - I bought a bag that was already cooked, peeled, and deveined to save time. It is 41-60 count shrimp per pound.

Lawry's Hawaiian marinade, enough to fully coat the shrimp and some for dipping.

A squirt of lemon and lime juice, if you have them.

1 cup shredded sweetened coconut

About 1/3 cup flour

1/2 tsp ginger powder

1/2 tsp Tony's Creole Seasoning (or just some seasoning salt - whatever you have)

1/2 tsp garlic salt

Vegetable or canola oil, to coat the bottom of the pan.

Defrost the shrimp and then coat them in the marinade and lemon and lime juices in a bowl. Combine all the other ingredients except the oil in another small bowl. Heat a frying pan on medium with the oil. Then just make sure each shrimp is well coated with the marinade and take one by one and dredge them in the dry ingredient mixture so that it is pretty well packed on. If you run out of the dry mixture (which I did once) then just make some more with 3 parts coconut to 1 part flour plus a few spices. Then put them into the pan to cook. Flip them after about a minute (since the shrimp are already cooked it goes quickly) and then cook the other side for a minute. This works well if your husband or friend wants to flip the shrimp for you while you dredge it!

Enjoy it - Jordan loves coconut shrimp so he said that he would order it again if he'd gotten it in a restaurant! I love that kind of feedback, of course. I made it with white rice in a rice cooker, but put 1/2 cup of crushed pineapple and juice in instead of 1/2 cup of the required water and added a little shredded coconut and then let it cook as usual.

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