Fall is in the Air

My new cookbook Simple Real Food is available
I hope you will enjoy the recipes as I have developed them over the fifteen years I have been teaching cooking to students from all over the country.
The recipes are easy to follow and have make ahead tips as well as alternative ingredients listed for each.
Here is a sample recipe from the book which I hope you will enjoy!

Coconut Shrimp with Pineapple Dipping Sauce
Serves 12

Ingredients
1 cup flour
3/4 tsp. salt
1 tsp. cayenne
3 to 4 egg whites, lightly beaten
2 1/4 cups unsweetened coconut
1 1/3 pounds large shrimp, peeled, de-veined, butter-flied
2 cups canola oil, for frying
Dipping sauce:
1 cup canned pineapple
3 scallions, white part only, thinly sliced
1/4 cup apricot preserves
1/4 cup cilantro leaves
2 Tb. lime juice
1/2 jalapeno, chopped
Salt

Procedure
1. Combine the flour, salt and cayenne on a flat baking sheet. Place the egg whites and coconut on two separate baking sheets. Dredge the shrimp in the flour mixture, then the whites, then in the coconut. Press the coconut onto the shrimp. Chill for at least an hour.
2. Heat the oven to 200. In a medium saucepan heat the oil until moderately hot but not smoking. Working in batches, fry the shrimp until golden about 2 minutes. Drain on paper towels. Transfer to a baking sheet and keep warm in the oven.
3. In a processor combine the pineapple, scallions, apricot preserves, cilantro, lime juice, jalapeno and salt to taste. Process until blended and taste, adjust seasoning.
4. Serve the shrimp on a platter with the sauce in the middle in a serving dish.
Posted by amandacooks at 11:59 AM 0 comments