Missing Your Trips to the Beach? (February 28 – March 6, 2021)

Who doesn’t love fried shrimp? It’s a classic favorite and I like to explore different flavors with shrimp. Shrimp or prawns, when peeled these crustaceans absorb flavors very easily, as does chicken. Try Kelly’s Coconut Fried Shrimp for a delightful “getaway” to the sea from the comfort of your own kitchen. This time of year, you may need to utilize frozen shrimp and actually frozen shrimp are easy to peel. Just run cold water over the shrimp, as you peel each. (There is a saying in Louisiana that if you love your guests, you will peel their shrimp for them.) With this labor of love, I always toss the peeled and deveined shrimp onto a bowl of ice as I complete the peeling process. Gently press each shrimp into the palm of your hand to remove any access water and set the shrimp into a bowl of cold unsweetened coconut milk. Refrigerate the shrimp in the coconut milk for at least 30 minutes. Remove the shrimp from the marinate, pat dry, and dip the shrimp into buttermilk, then dip each into a combination of flour and minced coconut. Battered, return the shrimp to the refrigerator for about 1 hour. When ready to serve, fry the shrimp to perfection and serve with my special sauce: In a small bowl, add a half jar of natural flavor orange marmalade. Pour on soy sauce, enough to cover the top of the marmalade. Mix well to make a great dipping sauce for the Coconut Fried Shrimp! Who’s the culinary seafarer now – © Kelly McBride Loft

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