glad to see you posting, Lee
"Nick Cramer" > wrote in message
...
> Janet Wilder > wrote:
>> DH loves coconut shrimp. I make it 2 or 3 times a year for him as a
>> special treat.
>>
>> Instead of making a regular batter, I use Maple Grove Farms sugar-free
>> pancake and waffle mix. For 17 medium sized shrimp (7 per person) I use
>> half of the 6 pancake recipe on the box with one additional tablespoon
>> of water added. The 14 shrimp use less than half of this batter, but I
>> can't halve an egg, so I throw out the left over batter.
>>
>> Using an electric skillet with about 3/4" of canola oil at 350° F. I
>> first dip the shrimp in the pancake batter then into unsweetened, flaked
>> coconut. Fry on one side for a minute or two then flip with tongs.
>> Drain well on paper toweling.
>>
>> I make a dipping sauce from sugar-free apricot preserves and Dijon
>> mustard.
>>
>> The side dish was Mexican calabesa squash (like zucchini) sauteed with
>> onion, garlic, an orange bell pepper, a can of fire roasted diced
>> tomato, a little red wine and some rosemary, basil, freshly ground black
>> pepper and freshly grated Romano cheese (adds flavor and salt).
>>
>> With the sauce we were under 30 grams for the entire dinner. Without the
>> dipping sauce we'd save 10 more.
>>
>> The Maple Grove Farms pancake mix is nice for things that you want to
>> batter and fry without adding a lot of extra carbs. Thought I'd pass
>> this along.
>
> That sounds real good, Janet! Must be something you can do with the
> leftover pancake batter. Breakfast pancakes? Just told Jun about your
> idea.
> She says, "Good! I will make for us." She's always grating fresh coconut
> meat and she just bought a box of pancake mix to make some steamed dim
> sum.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
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