Below is the recepie that Bill sent in, and here is a wonderful pineapple salsa
that I always make, for the coconut shrimp.
Hope you enjoy it.
Syl.
**********
Pineapple Salsa
Makes 2 cups
Ingrediants:
2 cups minced fresh (or canned in-juice) pineapple
2 medium cloves garlic, minced
3 tablespoon fresh mint
2 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon cumin
cayenne, to taste
Directions:
Combine and refrigerate.
*************
~*~*~ COCONUT SHRIMP ~*~*~
1 1/4 cup flour
1/4 t. seafood seasoning
1 egg, beaten
3/4 cup pineapple juice
1 pkg. flaked coconut (14 oz)
1 pound large shrimp, peeled and deveined
Oil for deep fat frying
Sweet and sour sauce, plum sauce or Dijon mustard, optional
In a bowl, combine the flour, seasoning, egg and pineapple juice
until smooth. Place coconut in a shallow bowl Dip shrimp into batter,
then coat with coconut.In an electric skillet or deep fat fryer, heat
oil to 375ºF. Fry shrimp, a few at a time, for 1 1/2 minutes or until
golden brown, turning occasionally. Drain on paper towels. Serve with
dipping sauce or mustard if desired.
Makes about 1 1/2 dozen.
Janet In Boone Iowa
--You will find as you look back upon your life
that the moments when you have really lived
are the moments when you have done things
in a spirit of love.
-Sylvia
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
