This was our first attempt at making coconut shrimp at the house and I’m quite impressed how well they turned out. We made two different sauces for dipping and those were also first-timers and while I liked both, I was more partial to the plum sauce.
4 c Sweetened flaked coconut
1 c All purpose flour
3/4 c Beer
3/4 tsp Baking soda
Salt & Papper
1 tsp Cayenne pepper
1 Large egg
1 Bag of Large Shrimp
Spread the coconut out on a plate or a pie pan. Whisk all ingredients except coconut together. Dip shrimp into batter and then dredge in coconut, coating it completely. Press gently to adhere coconut to shrimp.
Heat oil in large pan on stove. Place eight shrimp at a time in the oil and turn after one minute, cook until golden brown (about one minute each side).
Pull out and place on towel to remove any excess grease. Serve with fresh fried rice and veggies. For a dipping sauce, use Sweet Death Plum Sauce or as on the plate, a Dijon Ginger Sauce.
Today I am going to share with you what our family is having for Valentine’s Dinner. I decided to do a simple surf n’ turf. I bought two steaks and two lobster tails, if you buy an eight ounce steak and split in two, that’s a perfect portion of meat – four ounces.
On the menu tonight:
Shrimp cocktail with spicy cocktail sauce
NY Strip Steak with bearnaise sauce
Fresh asparagus
Mashed Potatoes
French bread
Shrimp Cocktail w/ Cocktail Sauce
So this post is a little edited as I add the pictures from dinner. We had a late lunch and so we changed to have no lobster, just too much food. I also planned on grilling but it was too cold, so we pan fried the steak and sauted the asparagus. We thought a nice sauce would be good, so we tried making bearnaise sauce for the first time. It was really good.
Steaks in Marinade
Steak w/ Bernaise Sauce
Even the Boys Love It.
This is all done to taste and the amount depends on how many shrimp you plan on serving.
Ketchup
Horseradish
Lemon Juice
Salt & Pepper
Worshchester Sauce
Mix ingredients together in bowl, adjust to taste.
That’s it! I like it spicy … careful on the horseradish.
Preheat oven to 450 degrees.
1 regular size foil oven bag
1/2 uncooked orzo
2 tsp. olive oil, divided
1 c. diced tomato
3/4 c. sliced green onions
1/2 c. (2 oz.) feta cheese
1/2 tsp. lemon rind
1 tbsp. fresh lemon juice
Salt & Pepper
3/4 lb. large shrimp
1/4 c. fresh chopped basil
Coat bag with cooking spray. Place bag on large, shallow baking dish. Cook pasta in boiling water for five minutes and drain. Place pasta in large bowl. Stir in 1 tsp. of olive oil and next seven ingredients (through black pepper). Place orzo mixture in bag.
Combine shrimp and basil then arrange over orzo mixture. Fold over bag edge to seal. Cut open bag and pull back with a fork. Drizzle top with 1 tsp oil.
Cook 25 minutes.
