Friday, January 1, 2010

Grab a friend who has had the same craving.... COCONUT SHRIMP.... search for a rice side dish (Pineapple and Curry) throw in a kraft pizza kit for the kids and 40 garlic and butter shrimp for the little girls.... and you have one great supper!! topped off with making 4 Winter Trains!!

First off the Trains: kids had free range to a ton of gummies, sprinkles and butter cream icing. They each created a special train

and while the kids are busy the Moms were too, preparing a feast!

Coconut Shrimp:

For the shrimp:
1 cup flour
1 teaspoon baking powder
1/2 cup of Coconut Milk
3 large eggs
2-3 cups panko bread crumbs*
1 cup shredded coconut
1/2 teaspoon allspice
1 tsp kosher salt
1 pound peeled and deveined jumbo shrimp
Canola or peanut oil for frying
Place flour in a wide, shallow plate or baking dish. Place eggs in a medium bowl and beat them lightly. Combine panko, coconut, allspice and salt in another wide, shallow plate or baking dish.
Dip each shrimp in flour, coating both sides. Shake off any excess. Dip into egg and coconut milk mixture, allowing excess to drip off. Then, dip shrimp into panko/coconut mixture, patting it into the shrimp to stick.
Lay prepared shrimp on a tray or baking sheet and chill in the freezer for about 15 minutes.
While shrimp is chilling, put about 2 inches of oil in a large, deep pot. Begin heating oil to 350 degrees F.

*next time add way more shredded coconut to the mixture! and could use half the crumbs (which would be  1/2 box)

Pineapple and Curry Rice

Makes about 12( we did about half the recipe)

1/2 cup finely chopped onion
2 tablespoons butter
2-1/2 cups uncooked long grain white rice
2 garlic cloves, finely chopped
1 tablespoon curry powder
5 cups chicken broth
1 tablespoon soy sauce
1/2 jalapeno pepper, seeded and chopped (optional)
1 (20 ounce) can unsweetened pineapple chunks, drained
In a large saucepan, sauté onion in butter until translucent. Stir in rice, garlic, and curry powder. Add broth, soy sauce and jalapeno, if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat and let stand for 5 minutes or until liquid is absorbed. Stir in green onions and pineapple chunks.

The Sauce on the plate was a mango red chilli one, it looked sweet and harmless!! but it had BITE!! went nicely with the sweet chilli sauce to tame it down =P

All in all... ONE GREAT SUPPER...

but note to self I need a thermometer to check the heat of the oil     =o)

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