Are you staying in for Valentine’s Day and are looking for something special to cook for your sweetheart? Here are some ideas for making a memorable Valentine’s Day dinner at home.
Have plenty of candles lit and wine chilled. Use your Valentine’s Bouquet for the table centerpiece. Have a wonderful, romantic Valentine’s Day!
Ingredients
1 cup beer , flat
1 cup self-rising flour
2 cups coconut flakes, (1 - 7oz. package)
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
dash paprika
MARMALADE DIPPING SAUCE
Instructions
For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium sized bowl. Mix well and refrigerate, covered for at least one hour.
Prepare marmalade sauce, refrigerate.
Prepare the shrimp by de-veining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail fins as a handle. When batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees. Use enough oil to completely cover the shrimp. Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step. Dip one shrimp at a time into the batter, coating generously. Drop battered shrimp into the coconut and roll around so it is well coated. Fry four shrimp at a time for 2-3 minutes or until the shrimp become golden brown. You may have to flip the shrimp over halfway through cooking time. Drain on paper towels briefly before serving.
http://cookingwith.sharonspringfield.com/blog/coconut-shrimp/
