Monday, May 26, 2008

Rosie Cooks Delicious Coconut Shrimp For Dinner.


WHOOT!! Lookielookie!
My first tomato from my garden.



Mr. Hawthorne and I decided to have shrimp tonight for supper. He's making his own shrimp and I'm making a coconut shrimp with a pineapple salsa. Here are the goods for my salsa. Crushed pineapple, apricot preserves (I wanted orange marmalade but was out. Rats.), red onion, coconut flavored rum, jalapeno, orange, red pepper, and cilantro and parsley.






I minced the red pepper, the jalapeno, the red onion, and the parsley and cilantro.












Added the onion, jalapeno, red pepper, and apricot preserves to the crushed pineapple.














Squeezed some fresh orange juice in.
















Added a couple of capfuls of rum to the mix.













And WALLAH!
My pineapple salsa.













Next, I'm making the batter for the shrimp:
1 egg
1/2 cup flour
2/3 cup beer
1 1/2 tsp baking powder









Mix all together.
I love a beer batter.












Peel, devein, and butterfly shrimp,
leaving tails intact.













My assembly line for the shrimp:
On the left, seasoned flour, in the middle, my beer batter, and on the right, the coconut.













Dredge shrimp in flour.













Then dip in batter.















Roll shrimp in coconut.













Place shrimp on wax papered baking sheet and refrigerate for at least 30 minutes.













While the shrimp is chilling, I make another dipping sauce:
fresh orange juice and zest
honey
Grey Poupon Dijon mustard
horseradish
soy sauce








I squeezed the juice of one orange and added two large spoonfuls of sourwood honey. And when I say sourwood honey, I mean the real thing. Something which my husband gets from his home town in the Blue Ridge Mountains. And if you see something called sourwood honey in the stores, it probably isn't the real deal. You have to get it from a real beekeeper in the western part of Virginia, North Carolina, or Georgia, in the mountains where the sourwood tree grows.
Once you have the real thing, you're spoiled forever for honey.







Next, I added two big spoonfuls of
Grey Poupon Dijon.












A couple of small spoonfuls of horseradish.















And about the same amount of soy sauce.












Grate some orange zest.

And this dipping sauce is done.

And it is delicious.












In the meantime, Mr. Hawthorne sautees carrots and asparagus.












Then he sautees his shrimp.














I heat up my oil and start frying my shrimp.

















Fry for about 3 minutes, spider the shrimp out, and drain on paper towels.

























Coconut shrimp with pineapple salsa and mustard/soy dipping sauce, sauteed shrimp and sauteed asparagus and carrots. This was a lovely, wonderful meal.

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