Not wanting to get in the car and drive aimlessly around Greensboro with my husband and saying things like, “What do YOU feel like having tonight?” or “what are YOU in the mood for?” “Do you want a salad?” “A sandwich?” “Pasta?” “Mexican?“ “Feel like having a nice steak? “ “ Seafood? “ “Should we do Chinese?”, I decided that we were staying in and I pulled out my copy of The Steamy Kitchen Cookbook by Jaden Hair and decided that I was finally going to make her version of Coconut Shrimp. Do you do that too? Drive around town looking for inspiration to hit you as to what and where to have dinner? I can’t tell you how many times we do this. I think it’s because we have pretty much exhausted visiting all the restaurants in Greensboro. That is one of the drawbacks to living in a smaller town I guess.
Anyway, the Coconut Shrimp was absolutely wonderful. Jaden writes in her book that if there was one recipe that she wanted you to try first in her book that this would be it. It really was amazingly delicious.
Coconut Shrimp From Steamy Kitchen
1/4 cup unsweetened shredded coconut. (I used sweetened and left out the sugar at the end of the recipe.)
1 Tbsp. High –heat cooking oil
1 pound raw tail-on shrimp, deveined, and patted really dry.
2 Tbsp. butter
4 green onions (scallions), cut into 2 inch pieces
1 Tbsp. finely minced garlic
3 Tbsp. cognac (I used Captain Morgan’s Spiced Rum.)
Generous pinch of salt
3/4 tsp. sugar
In a wok over medium heat, toast the coconut till golden brown being careful not to burn it. . Remove from pan and set aside on a plate to cool. Wipe the wok and set over high heat. Add the oil and then added the shrimp to the wok keeping them in an even single layer. Fry for about 1 minute and then flip and fry for an additional minute till almost cooked through. Remove the shrimp from the wok and set aside.
Turn the heat to medium and add the butter, onions and garlic. Fry for about 30 seconds careful not to burn the garlic. Add the cognac (Captain Morgan’s Spiced Rum), the salt, and the sugar if you are using unsweetened coconut. Add the shrimp back into the pan and stir till the sauce thickens a bit and the shrimp are nicely coated. Remove for the heat and sprinkle with the toasted coconut.
I served it with Jasmine Rice.
I swear the secret ingredient that puts this over the top is the Captain Morgan’s
Demon Spiced Rum. If you don’t want to invest in a big bottle , see if your liquor store sells the mini bottles. One mini bottle is exactly the 3 tablespoon measurement called for by the recipe.
Or go ahead and invest in the larger bottle. With the summertime coming up, it makes a great slushy drink that is handy to have in your freezer. My husband is actually the one who likes to make the Captain Morgan’s Slushy Mix. I’ll have to get him to whip up a batch soon and will post the recipe when he does (and after I find it.)
So, back to the Coconut Shrimp. It’s delicious and the the Steamy Kitchen cookbook comes highly recommended. Have a nice weekend!