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.

Wheeeee!

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.

  Batter

2 parts flour

1 part cornstarch

freshly ground salt and pepper

cayenne

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.

Enjoy!