please click here to visit the full intuitiveeating4ever newsletter/blog
1-1 1/2 lbs. large fresh shrimp, peeled with tails on
(or 1 14 oz. pkg. firm tofu)
1 c. coconut milk
2 tbs. cilantro, chopped
2 tbs. lime juice, freshly squeezed
1 c. all-purpose flour
3/4 c. beer
1 – 7oz. pkg. sweetened coconut, flaked
(or unsweetened with your choice of sweetener i.e. stevia, agave)
1/2 c. breadcrumbs
peanut oil
sea salt
sweet mustard sauce/dip
butterfly the shrimp – make a deep slit down back from the large end to the tail.
(if using tofu, slice into 1/4″ thick strips)
in glass bowl, stir together:
coconut milk, cilantro and lime juice
add shrimp (or tofu)
toss gently to coat
cover and chill for approx. 1/2 hour
drain shrimp (or tofu)
in another small glass bowl, whisk together:
flour and beer
in a shallow dish:
combine coconut and breadcrumbs
dip shrimp (or tofu) into beer batter
then
dip in coconut mixture, pressing mixture onto shrimp (or tofu)
place shrimp (tofu) onto baking sheet lined with parchment paper.
freeze for 20-30 minutes.
Pour approx. 2″ of oil into deep pot (dutch oven or cast iron pot)
heat pot with oil on medium heat until hot
place shrimp (of tofu) into oil
cook 2 to 3 minutes or until golden brown
drain to serve
SWEET MUSTARD SAUCE/DIP
1/3 c. apricot preserves (all fruit is the best)
1/3 c. pineapple preserves (all fruit is the best)
1/4 c. whole stone ground mustard
in a small glass bowl mix and stir:
all ingredients
cover and chill
OMG…sosososososo good! No tropical island needed.
please click here to visit the full intuitiveeating4ever newsletter/blog
…the motivator lady
lori ellen
eating behaviorist
motivation.inspiration.strategies.support
please join the newsletter at:
http://themotivatorlady.com
contact the motivator lady for email counseling details:
email: tml@themotivatorlady.com
818.634.2229
© 2011 the motivator lady all rights reserved
© 2011 intuitiveeating4ever all rights reserved