I missed a day. My goal this month was to post every single day. And with only four posting days to go, I missed one. As Brandon’s kindergarten teacher says, “Oh well. I messed up.”
We had “girls’ night in” (since it was rainy & cold & we didn’t want to go out) at my sister’s with my mom & my girls. Lots of yummy appetizers, including homemade coconut shrimp and good wine (for the grown ups!). We watched Enchanted and painted the girls’ fingers & toes. We had a great time! Olivia (my four year old) planned the entire evening. Needless to say, when I got home I knew I hadn’t posted yet, but I was ready for bed & completely forgot.
So I leave you today with the recipe for coconut shrimp, better (& healthier) than any restaurants!
SHRIMP: 28 large shrimp (~1 ½#)
1/3 c corn starch
3/4 t salt
1/2-3/4 t ground red pepper
3/4 c flaked sweetened coconut
3/4 c panko bread crumbs
Preheat oven to 400°.
Peel and devein shrimp, leaving tails intact. Rinse in cold water; drain on paper towels until dry.
Combine cornstarch, salt and red pepper in shallow dish; stir with a wisk. Place egg whites in a medium bowl and beat with mixer at med-high until frothy. Place coconut & panko in a shallow dish & mix.
Dredge shrimp in cornstarch, dip in egg, dredge in coconut/panko mix. Place on baking sheet coated with Pam. Lightly coat shrimp with Pam. Bake at 400°, 20 minutes or until done, turning after 10 minutes.
MARMALADE SAUCE: 1/2 c orange marmalade
2 t stone-ground mustard
1 t horseradish
Mix thoroughly, cover and refrigerate at least 1 hour to allow flavors to come together.