Monday, April 22, 2013

Hey, I haven't seen you in FOR-EH-VER!!!

Dear readers, I appologize deeply for the long amount of time that has passed between posts. To make it up to you I am releasing one of my favorites, which I hope will become one of yours too! The recipe is Coconut Shrimp with Spiced Marmalade Sauce. It's a delectable dish, combining sweet, salty, coconut and spices. The flavors of the tropics in a Hauli-approved, somewhat Gringo-esque, I-should-hope-Redneck-approved dish. It's simple to prepare, easy enough that you could let your kids, roommate, or pet zombie prepare, except for the frying. So lets celebrate the end of the semester, splurge a bit, grab some friends, a few virgin Piña Coladas and a cool action film!

*NOTE*--I don't know how to make this more clear: Use the utmost caution! You will be dealing with hot oil. Therefore, wear an apron if you can, don't overheat the oil, or catch it on fire, don't let kids do the frying (two or four-legged.) Just don't burn the house/dorm/appartment buiding down.

For the Coconut Shrimp, here's what you need:

1 bag Raw, Peeled, Deveined, Tail-on Shrimp, thawed (If you can't find them peeled, then it's not hard to peel 'em. Just time-consuming.)
1 bag Unsweetened Shredded Coconut
1 1/2 cups Flour
1 tsp Baking Soda
1/2 tsp Salt
1 1/2 tsp Vinegar
More Flour to dredge the shrimp in
Oil for frying (Coconut oil is yummy!)

Here's what you do:

Rinse the shrimp and pat them dry using paper towels. Mix the dry ingredients for the batter, stir in enough water gradually to make it the consistency of pancake batter. Add the vinegar, stir thoroughly. Set aside. Heat oil in pan, over medium to medium-high heat. While you are waiting on that, make the sauce. When your oil is hot, dredge the shrimp in flour, dip in batter, shake off the extra, and press on the shredded coconut. Slowly lower into the oil and fry until golden brown on both sides. Drain over paper towel, and hold in a heated oven, to keep the shrimp hot while you finish frying the rest. To serve, arrange on a large plate around the small bowl of sauce.

Spiced Marmalade Sauce:
1 cup Orange Marmalade, or Mango Jam if you can find it
1 tbsp Honey
1/4 tsp Cinnamon

Heat the ingredients while stirring in a small saucepan until the Marmalade or Jam is hot and melted. Pour into a small bowl to serve

For the Virgin Piña Colada you need:

1/4 cup Crushed Ice
2 oz Coconut Cream (Not Coconut Milk)
1 1/2 oz Crushed Pinapple
1 oz Pinapple Juice

Here's what you do:

Whir everything in a blender on high for 30 seconds, or until it's all smooth. Pour into a glass and enjoy!

No comments:

Post a Comment