Tonight we made Coconut Shrimp from a Southern Living recipe. It's a lighter version of the standard affair, baked instead of fried. The recipe called for a honey-mustard sauce... but we like a sweeter sauce with our coconut shrimp, so we made a yogurt-based Apricot-Curry sauce from Better Homes & Garden.
The shrimp recipe was pretty straight-forward, except for the part where it asked for 1 tablespoon of jerk seasoning. D'oh! We don't really buy spice blends because they take up space, and we hardly ever use them. So...step one was making the jerk seasoning, which of course has a million ingredients. Luckily we had ...uh, 80% of them? Good enough, right?
Clean and peel the shrimp. And by clean and peel, we mean buy frozen shrimp that are already deveined and then take the shells off. The breading is half coconut flakes, half panko bread crumbs. The panko is good because it gives it a little more crunch than standard breadcrumbs.
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| Jenny begins the DredgeReport |
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| I see you dress right, Cedric. |
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| About face, Gentlemen. |
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| Darby's attempt at fancy-pants plating. |
So the long and short... pretty tasty dish with just a tiny bit of heat. Not nearly as crunchy as fried, but none of the mess or oil either!
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