Friday, June 21, 2013

Rosie Makes Coconut Fried Shrimp.

 The Hawthornes put out a small spread
for visiting Hawthorne Family not too long ago.

It's nice to have company over.

Makes us both clean up
so as not to be shamed.

Sorry for the mess,
but we live here.
 Mr. Hawthorne made his special deviled eggs.
It has a secret ingredient
so I can't tell you what it is.
He made 18 halves
and I had to shoot quickly to get the picture.
Deviled eggs are always eaten up first at get-togethers.

Dang, he just brought this out
and there are only 2 halves left.

 We bought the egg dish in Taos, NM.

We also had boiled shrimp,
with a very horseradishy cocktail sauce.

And Mr. Hawthorne called up at Billy's Seafood
to order a "baker's dozen" of steamed blue crabs,
which, for us, because we're special,
 turned out to be 16 crabs.

He also picked up the most wonderful tuna salad
which Judy makes at Billy's Seafood.
We had tuna salad on Ritz.

Mr. Hawthorne also made cole slaw.

I was in charge of the coconut fried shrimp
and a dipping sauce.

Let's start with my salsa/dipping sauce.
It's a Pineapple/Orange Marmalade Concoction.
 Dipping Sauce For Coconut Shrimp
1/4 cup orange marmalade
1/2 cup finely chopped pineapple
2 TB roasted red pepper, minced
1 TB horseradish, drained
zest of 1/2 lime
Dish of gardenias

Combine all ingredients except gardenias.
Mix well.
Refrigerate for 30 minutes
to allow flavors to develop.

  Rosie Tip # 698:
Whenever using horseradish,
drain it for a more intense flavor.

 Press the moisture out of the horseradish.
Discard the liquid.

 Finished product.

 My gardenia bush is just starting to bloom
 and the living room smells lovely.

 Now I'm getting my batter
and breading ready.

2 parts flour
1 part cornstarch
freshly ground salt and pepper
2+ parts beer
Whisk all together until you have
 a smooth pancake-like batter.

I used:
1 cup flour
1/2 cup cornstarch
about 5 grinds of salt
about 10 grinds of pepper
about a teaspoon of cayenne
big cup of beer

Breading Mixture
1 part coconut
1 part panko
Mix well.

I like to cut my coconut with panko breadcrumbs..
The panko gives a wonderful crunch to the coating.

I dropped the shrimp into the batter mixture,
shook off the excess,
and dredged through the coconut and panko.
Press the breading into the shrimp.
 I fried these in 350° peanut oil for 90 seconds.
Drain on paper towels.

 Tender, sweet, succulent shrimp.
 Crisp-perfect outside.
My salsa is a delightful mélange of flavors.



zzzadig said...

Our receiving desk is open for deliveries from 7:30 AM to 6PM 7 days a week.

Rosie Hawthorne said...

I only deliver within a 5-mile radius. You'll have to come to the Hawthornes' and we will treat you like royalty ... or family, if you're so inclined. (Personally, I'd go for royalty, not family. Just sayin'...)

Marilyn said...

Ooh, I flove coconut shrimp!

Rosie Hawthorne said...

So do I, Mar. Ticky and Mr. Ticky were here this afternoon and I cooked coconut shrimp again.

Tammy said...

Coconut Shrimp is my favorite, Rosie!!! OMG I remember the first time I had them...ahhh that was a wonderful day.

That's it. I'm putting these down on my summer list...I think they would go really well on my July 4th menu!


The moonflowers are doing beautifully! ...They're one of the few things doing well this year in my garden. I'll share a pic on FB this week! Thank you again...I had so much fun planting them :)

Rosie Hawthorne said...

Coconut shrimp is indeed a wonderful thing, Tammy. Be sure to save room on your July 4th menu for some of my red, white, and blue trifle. Recipe and pics will be up July.

Glad to hear your moonflowers are doing well!

Tammy said...

Ooh I cannot wait to see your trifle! :D

Rosie Hawthorne said...

I promise, Tammy, it will be worth the wait.