Mason didn’t skip a beat when I asked him what he’d like for Try It Tuesday this week. Coconut shrimp sounded pretty good but I had to narrow it down. Shrimp in a coconut sauce? Shrimp with coconut flavor? Was the shrimp supposed to be wet or dry when it was served? I probed further to discover that he wanted a coconut breaded shrimp. The recipe I used called for the shrimp to be dusted in flour, egg washed and then breaded with a mixture of sweetened coconut and panko crumbs. With the exception of using unsweetened coconut, I followed the recipe as directed. It was easy and delicious. I served it with a dipping sauce of apricot preserves kicked up with red pepper flakes.
I chose the sides: a fresh spinach salad and a quinoa, buckwheat, rice medley. When we ended up with an unexpected big tub of fresh spinach, necessity led me to search for something with an Asian flair. I landed on Gomae Spinach Salad. Basically, the spinach is wilted and topped with a sesame dressing made of sesame seeds, water, a little corn starch, soy sauce and sugar. It was amazing! Roasting and grinding the sesame seeds gave the spinach an unexpectedly nutty, almost peanut-like flavor that was supremely delicious. I can see making that dressing as a dip for veggies. as well. Those in our family who like cooked veggies liked the salad as much as I did.
Next week Walker is out of town so it will be Mason’s pick again. Poor guy.
Sounds delightful.
Yes, it does sound wonderful. Had to laugh though to read you followed the recipe