These next few recipes are dedicated to adult eating. The women I walk with met at my house and we feasted on baked, (not fried) Chinese appetizers. Don't let me forget to mention the delicious wine. (and lots of it!) A great day all around. For this recipe, I used a whole pound of extra large shrimp. They must have been good, because there were no leftovers.
1 lb large raw shrimp, peeled and deviened
1/2 cup plus 1 tablespoon shredded sweetened coconut (I used more)
1/2 cup plus 1 tablespoon Panko bread crumbs
2 tablespoons flour (I used more)
1 to 2 large eggs
Pinch of salt
Non-stick spray
- Preheat oven to 425 degrees. Spray baking sheet with cooking spray
- Combine coconut, Panko crumbs and salt in a bowl
- Place the flour in a small dish
- Whisk egg in another bowl
- Lightly season shrimp with salt
- Dip shrimp in flour, shake off excess, then dip into the egg and then into the coconut mixture
- Lay shrimp on a cookie sheet. Bake in middle of rack for about 10 minutes
- Turn shrimp over and cook for another 6 to 7 minutes, or until cooked through
-Queenie Cuisine
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