This morning was so beautiful, we went to downtown Vancouver and took a walk. Remy was very vocal about having to sit in the very back of the truck. Poor boy. Remy is so used to sitting up front, but in Omid's truck, he has to act like a dog.
It was such a sunny morning, but it sure wasn't warm. I should have worn my winter jacket.
Nas was our photographer (except for the first pix of Remy. That was me and yes...I know...I should have used the flash).
Afterwards, we made a quick stop at Trader Joe's. There was a guy stopping people in the parking lot, trying to sell keychains. He was relentless. Not taking no for an answer. We left the kids in the car with Remy and while we were walking past the guy (no keychains for us, thanks), the manager from TJ's came out and told the guy to leave. The keychain seller didn't want to leave, but he finally left. When we came out 5 minutes later, we saw him trying to sell a keychain to some guy on the sidewalk.
We came home and washed the cars. Naseem said she was craving coconut shrimp. She went on http://www.allrecipes.com/ and found a recipe. It was actually very easy. I thought more work would be involved in the prep. Here is the recipe we used.
Coconut Shrimp 1
INGREDIENTS
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying
DIRECTIONS
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
These were surprisingly easy and very tasty! We would definitely make them again.1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying
DIRECTIONS
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
3 comments:
haha those were SO good.
That shrimp looks REALLY good! I might have to try it.
You know I'll be trying those!
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