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Thursday, June 3, 2010

It's All Coming to an End (Part 3)

Third Course: Coconut Shrimp

I had much more sucess, and experience making my next dish. The first time was an experiment that went very right. I would make it more often if not for the high price of shrimp and the fact that most shrimp is not sustainably harvested. When the occasion calls for it though, you have to live a little. And given the current state of affairs maybe we should all be stocking up on seafood while we still can.


Ingredients
Raw shrimp* (1/4 per person)
Coconut flakes
Panko
Eggs (2 is enough for 4 servings)
Canola oil

*Go to a reputable fish market (Reading Terminal is the best place in Philly) where you will likely find unpeeled and undeveined shrimp for a decent price. It's worth it to peel and devein them yourself, or enlist some helping hands to do it. Oh, and don't be tempted to get the cooked variety at the supermarket, they just won't do.


Once your shrimp are all cleaned up, set up your breading station. Eggs go in one bowl and the coconut and panko go in another. The coconut and panko should be equal parts, and if your coconut came in large flakes like mine did you may have to crush them slightly. They should be about the same size and texture of the panko. Season this lightly with salt.



Coat the shrimp first in egg, then in panko/coconut and lay out on a baking sheet lined with foil. It makes for easier cleanup.



Drizzle carefully and lightly with some canola oil.

Pop in a 350 degree oven. These cook quickly, about 12 minutes. As soon as the coating gets a little browned you should pull them.

Dipping sauces are in order. Please ask Betty for the recipe she used this time. I have experimented with the sweet/sour/spicy combo before with good results.

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