Cooking With Shaz
Are you staying in for Valentine’s Day and are looking for something special to cook for your sweetheart? Here are some ideas for making a memorable Valentine’s Day dinner at home.
Have plenty of candles lit and wine chilled. Use your Valentine’s Bouquet for the table centerpiece. Have a wonderful, romantic Valentine’s Day!
Sharon
1 pound large shrimp, cleaned
1 tablespoons olive oil
1 cup pineapple juice
1 (20 ounce) can pineapple chunks, drained
2 cups white rice, uncooked
1 cup coconut milk
1/4 cup coconut, toasted
1 green onion, sliced
Cook and stir shrimp in hot oil in large skillet on medium-high heat for 4 minutes until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (If all liquid has not been absorbed, cook on low heat additional 2 minutes or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.
6 Servings
8 fluid ounces flat beer
1 cup self-rising flour
2 cups sweetened flaked coconut, divided (one 7-ounce package)
2 tablespoons sugar
1/2 teaspoon
12 jumbo shrimp
vegetable oil (for frying)
paprika
Marmalade Dipping Sauce
1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
1 dash salt
Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
To Make the Batter:
Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.
Mix well, then cover and refrigerate for at least one hour.
To Prepare the Shrimp:
De-vein and peel off the shell back to the tail.
Leave the last segment of the shell plus the tail as a handle.
When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.
Use enough oil to cover the shrimp completely.
Pour the remainder of the coconut into a shallow bowl.
Be sure the shrimp are dry before battering.
Sprinkle each shrimp lightly with paprika before the next step.
Dip one shrimp at a time into the batter, coating Drop the battered shrimp into the coconut and roll it around so that it is well coated.
Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.
Flip the shrimp halfway through.
Drain on paper towels briefly before serving.