Somewhere there is a party going on. Somewhere people are having a great time together. Me? I'm here with the kids, and that is pretty much always a party. A stressful one at times, but that is ok.
Stephanie, who is Dispensing Happiness with kitchen magic, is hosting a Blog Party, #31 to be exact, and this time it is all about fried foods. It just so happens that I have been making a favorite dish of my husband's a few times in the past few weeks (Super Bowl, and again at Valentines, and again last week - sheesh - I must be a nice wife!). Anyway, I got this recipe from one of my favorite Mexican restaurants in town (Cafe Pierpont - now owned by someone else though, and I haven't eaten there since the switch) and have been making it for years.
Coconut Shrimp with Jalapeno Jelly is the recipe, but since I made it with what I had on hand, this time it is a Red Pepper Jelly I offer you. I'll post the ingredients for both below. Frankly, the jalapeno version has more of a kick (of course), but I thought the all red version for Valentines (even though it didn't happen that way on purpose) was really pretty. The thing about this shrimp is that it isn't hard to do and there aren't a lot of ingredients, but if you do what my husband does and let the shrimp soak in the jelly for half a minute or so, then you'll find out what makes this version unique and addictive.
As for my beverage of choice, as I mentioned to Stephanie, I actually don't drink, and though you can offer up a mocktail as well, I really just drink water. I know, I know. I'm not kidding though. I really only like water and drink it probably 99.99% of the time. Every once in a while though I do get a craving for really good vanilla cream soda. There is another restaurant near here (about 45 minutes away) that makes their own version and it is my favorite (Maddox, Brigham City, Utah). Since I don't get up there that often and can't get my hands on it though, my other favorite is Henry Weinhardt's.
2 cups shredded coconut
12 -- 16-20 or 26-30 shrimp, peeled and deveined
1 cup flour
2 eggs, beaten
Lightly toast the coconut on a cookie sheet in a 350 degree oven for 8-10 minutes.
Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through. Dredge the shrimp in flour and then dip in egg.
Press the shredded coconut into the shrimp and then fry in 350 degree canola oil until golden brown.
Serve with the jelly.
Jalapeno or Red Pepper Jelly Ingredients:
1 cup red wine vinegar
1 cup water
1 cup sugar
2 green jalapeno peppers, seeded and minced OR 1/2 tsp red pepper flakes
1 small red bell pepper, minced
1 package liquid pectin
orange slices for garnish
Place all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to a boil again. Remove from heat and cool to warm. (Note: It will be really runny and not "jellyish" at all. Also, I like to serve it warm with the shrimp so that it doesn't take away their heat. This jelly is also good on just about anything else you want to dip in it.)
Serve warm with the shrimp with a few slices of orange or a twist in the bowl.
As you can see the jelly recipe makes quite a bit more than you can eat with one preparation of the shrimp. It can be stored in an airtight contained in the refrigerator for up to two-weeks.