Thursday, February 12, 2009

Coconut Shrimp

I'm going to break two of my rules about real food in this recipe, but sometimes you just have to. I think you should buy a mango chutney to go with this meal. You can make it - let me know if you want a recipe. But buying it will be be simpler. Just make sure you find a good, organic brand without any crazy additives. Also, you'll want to use an unbleached white flour (or white whole wheat) for this one.

1 c. unbleached flour
2 eggs
1 1/2 c. shredded coconut
1 1/2 lb. jumbo shrimp, peeled & deveined
sea salt
ground black pepper
4-5 tablespoons butter or olive oil
Lime wedges


Set up three bowls: one for flour, one for eggs, and one for coconut.
Season shrimp with salt and pepper to taste.
Heat butter in frying pan over medium flame.
Dip each shrimp first in flour, shaking off excess, then in egg, then in coconut.
Pan fry shrimp until firm and golden brown about 1 minute per side.
Drain on paper towels.

Enjoy with your store bought chutney and Indian rice.

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