Cheri wrote:
> From Roger Zoul 2006
>
> Coconut Shrimp
>
> 1 lb raw shrimp, shelled and deveined
> 1/2 cup almond flour
> 6 ounces unsweetened coconut, finely shredded
> 2 eggs
> 4 TBS cream
> salt and pepper to taste
>
> In medium bowl, combine eggs and cream, stirring until well mixed. In a
> large zip lock bag, combine almond flour, coconut and salt and pepper.
> Seal bag and shake for a minute or so to thoroughly mix the ingredients.
>
> Doing one shrimp at a time, place shrimp in bowl with egg and cream
> mixture to coat. Then place the shrimp in zip lock bag with almond flour
> mixture and shake lightly to coat. Continue until all shrimp are coated.
> Shrimp can either be deep fried, or place on a cookie sheet and bake at
> 350F for about 20 minutes or until golden brown.

This one sounds good. Never thought about almond flour. I always have
some in the freezer.

I make a dipping sauce for coconut shrimp from dijon mustard and
sugar-free apricot preserves cut with some water to thin it a bit.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.