First on the agenda, was BB Shrimp. Crunchy, light, sweet and slightly spicy-these things were understandably missed in this household. Here is the recipe:
DIPPING SAUCE:
1/2 cup apricot preserves
1/4 cup spicy mustard
1/4 cup honey
Sriracha sauce to taste
Whisk together, heat in saucepan while whisking then chill.
SHRIMP:
About 18 Shrimp
Mix together shrimp tempura batter
OR here is a quick mix:
1/2 cup flour
1/2 cup rice flour
1 TBSP salt
1/2 TBSP pepper
couple shakes paprika
couple glugs veg. oil
1 1/4 cup water (ICE WATER)
Mix dry ingredients then add wet ingredients. Mix.
Coconut Mix:
1 cup short flake Coconut
2 cups Panko bread crumbs
Mix together.
Take raw shrimp, devein and peel. Dip in batter, then coat in coconut mixture. Coat all shrimp, let sit.
Heat oil in pan, to 350 degrees F. Once to heat, fry shrimp. Drain on paper towels. Place in oven proof dish, and finish off in oven at 300 degrees F for 5 min. Serve with dipping sauce.
Next recipe is Brie's Bay Scallop Salad.
Ingredients:
1 red bell pepper
1 yellow bell pepper
1 onion
2 garlic cloves minced
1/2 cup butter
1 pound bay scallops
1/2 cup dry white wine
salt and pepper
chopped romaine lettuce
1/4 cup bacon pieces
handful chopped parsley
Fresh grated Parmesan
Melt butter in pan. Add garlic, vegetables and seasonings. Toss until crisp tender. Add scallops, add bacon and half of the parsley. Pour in the wine and reduce down until liquid is halved. Meanwhile, chop and wash the romaine. Divide between plates. Pour scallop mix (with liquid) over the two plates, and top with parsley and fresh Parmesan.
Finished product! YUM!
