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Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner! Besides cooking, gardening and photography, I also like to sew. Here are some items from my Etsy Shop:

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Baked Coconut Shrimp

My plan was to serve this with big salad. I had the salad mostly prepped with a few veggies still to chop. But once these shrimps came out of the oven, I was famished and ready to eat. So I took a few photos and we all dug in. We’ll just call this shrimp with a side of shrimp.

Marinate 1 pound peeled, deveined shrimp in a combo of grated garlic, grated ginger, red pepper flakes, apricot jelly, fresh squeezed tangerine juice and sesame oil. Marinate for about 30 minutes to 1 hour. Dry shrimp thoroughly, discard marinade.

Dust those shrimps with rice flour seasoned with salt and pepper. Dip your shrimp in scrambled egg. Coat with coconut flakes mixed with panko bread crumbs, about half and half each. Place on a cookie sheet. Sprits with a little olive oil spray, or dot with small bits of butter.

Bake at 400 for 10 - 12 minutes. Serve with sweet chili sauce, or sweet spicy Apricot dipping sauce and lemon wedges.

For the Apricot dipping sauce, Combine 2 tblsp apricot jelly, 1/4 tsp fresh grated ginger and garlic, 1 tblsp rice wine vinegar, 1 tblsp soy sauce, 1 tblsp sesame oil, a shake of red pepper flakes, fresh ground black pepper, and the juice of 1 lime.

 Yummm!

2012.01.22  4:02pm  ∞

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