Ginger and Orange Marmalade
1/2 cup fresh orange juice
1/4 cup sugar
2 Tablespoons white vinegar
2 Tablespoons fresh grated ginger
Combine all ingredients in a small sauce pan. Bring to boil for 2 minutes. Remove from heat and cool to room temperature.
Coconut Shrimp
24 medium-size shrimp, peeled deveined, and tails left intact
1/2 cup plus 1 cup flour
1/2 teaspoon salt
1 egg
1 cup ice water
1 and 1/2 cups unsweetened shredded coconut
2 cups cooking oil for frying
1. In resealable bag, combine 1/2 cup flour and salt.
2. To make batter, in medium-size bowl beat egg, add water and remaining flour, and mix. Place coconut in shallow pie pan.
3. Dredge shrimp in flour/salt mixture in bag. Shake off excess. Dip in batter, allowing excess to drip off. Roll in coconut. Place on baking sheet and refrigerate for 30 minutes.
1/2 cup fresh orange juice
1/4 cup sugar
2 Tablespoons white vinegar
2 Tablespoons fresh grated ginger
Combine all ingredients in a small sauce pan. Bring to boil for 2 minutes. Remove from heat and cool to room temperature.
Coconut Shrimp
24 medium-size shrimp, peeled deveined, and tails left intact
1/2 cup plus 1 cup flour
1/2 teaspoon salt
1 egg
1 cup ice water
1 and 1/2 cups unsweetened shredded coconut
2 cups cooking oil for frying
1. In resealable bag, combine 1/2 cup flour and salt.
2. To make batter, in medium-size bowl beat egg, add water and remaining flour, and mix. Place coconut in shallow pie pan.
3. Dredge shrimp in flour/salt mixture in bag. Shake off excess. Dip in batter, allowing excess to drip off. Roll in coconut. Place on baking sheet and refrigerate for 30 minutes.
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