It is absolutely monsooning here in Baltimore this weekend. We are supposed to get 4 inches of rain by tomorrow.... Great time to cook!
Do you have a favorite recipe?
One that everyone always asks you for? Let's share
Here's one of mine...for home-made coconut fried shrimp.
Not being modest
this one's a winner
Coconut-crusted Fried Shrimp Makes six servings Ingredients 24 uncooked, fresh jumbo shrimp, peeled, deveined, tails removed 1/3 cup corn starch 1/4 teaspoon salt ½ teaspoon cayenne pepper 2 cups sweetened shredded coconut 3 large egg whites Vegetable oil (for deep frying) Your favorite Mango Salsa Directions Using a small sharp knife, and starting at the top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve. Do not cut shrimp in two. Open each shrimp, as you would a book, and press slightly to flatten. Mix corn starch, salt, cayenne in a medium bowl. Place coconut in a pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture, shake off excess. Dip shrimp in egg whites, then press shrimp in coconut. Turn shrimp over and press into coconut again to coat both sides. Pour enough oil into a heavy large pot, or wok to reach about 2 inches in depth. Heat until hot. Add shrimp to hot oil, deep fry until cooked through and golden brown. Using tongs or slotted spoon, remove from oil and transfer to paper towels to drain. Arrange shrimp on a platter and serve with your favorite mango salsa for dipping.