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

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

Good to hear from you janet. I like the batter idea, but I will have to
figure what to batter:-)

How are you doing down there in Texas. I understand the weather is wicked
hot. We exect a few days of it here, but nto too long.

Wendy

Sounds yummy Janet. I'd probably have to go to a health food store to
find sugar free mix.

"Janet Wilder" > wrote in message
eb.com...
> 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.
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

"Janet Wilder" > wrote in message
eb.com...
> 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.

I forgot to add, what is particularly nice with prawns, even just plain
cooked ones, is pureed mango mixed with dijonaisse.

thanks, is it available in stores or order on line? Lee
"Janet Wilder" > wrote in message
eb.com...
> 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.
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

On 7/20/2011 9:56 PM, W. Baker wrote:
> Janet > 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.
> : --
> : Janet Wilder
> : Way-the-heck-south Texas
> : Spelling doesn't count. Cooking does.
>
> Good to hear from you janet. I like the batter idea, but I will have to
> figure what to batter:-)

Fish, zucchini, cauliflower, mushrooms...

> How are you doing down there in Texas. I understand the weather is wicked
> hot. We exect a few days of it here, but nto too long.

It's not that hot here. We are at our "normal" summer temps of low to
mid 90's during the day and mid to high 70's at night. We get the breeze
from the Gulf of Mexico most of the day so it doesn't feel as hot.
Haven't had any rain so it's not humid.

Dallas is awful, but we're hundreds of miles away. It's been hotter in
Minnesota than here.

We were in Russia for a couple of weeks then I went to Houston with a
friend who was having surgery as her husband is in a nursing home from
a stroke and her grown children evaporated. Going on an RV trip to
Utah, Idaho and Wyoming in a fee weeks.

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

On 7/20/2011 10:18 PM, Ozgirl wrote:
>
>
> "Janet Wilder" > wrote in message
> eb.com...
>> 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.
>
> I forgot to add, what is particularly nice with prawns, even just plain
> cooked ones, is pureed mango mixed with dijonaisse.


That would be lovely. We have lots of mangos now, but I think the peak
has passed as the guys selling them off the trucks on the roadsides are
gone. I think they are hawking watermelon now. I would just use plain
Dijon to save some fat.

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

On 7/20/2011 11:26 PM, Storrmmee wrote:
> thanks, is it available in stores or order on line? Lee
> "Janet > wrote in message

I buy it in the supermarket in the pancake mix area. Here's their web site:


http://www.maplegrove.com/

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

thanks a lot
"Janet Wilder" > wrote in message
eb.com...
> On 7/20/2011 11:26 PM, Storrmmee wrote:
>> thanks, is it available in stores or order on line? Lee
>> "Janet > wrote in message
>
> I buy it in the supermarket in the pancake mix area. Here's their web
> site:
>
>
> http://www.maplegrove.com/
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

"Janet Wilder" > wrote in message
b.com...
> On 7/20/2011 10:18 PM, Ozgirl wrote:


>>> I make a dipping sauce from sugar-free apricot preserves and Dijon
>>> mustard.
>>
>> I forgot to add, what is particularly nice with prawns, even just
>> plain
>> cooked ones, is pureed mango mixed with dijonaisse.
>
>
> That would be lovely. We have lots of mangos now, but I think the peak
> has passed as the guys selling them off the trucks on the roadsides
> are gone. I think they are hawking watermelon now. I would just use
> plain Dijon to save some fat.

Here's what I use. Sometimes I make my own but not often:

http://www.masterfoods.com.au/Produc...e-Mustard.aspx

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
families: https://www.woundedwarriorproject.org/ http://anymarine.com/
http://www.specialops.org/ http://www.helpforheroes.org.uk/
You are not forgotten. Thanks ! ! ~Semper Fi~

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
> families: https://www.woundedwarriorproject.org/ http://anymarine.com/
> http://www.specialops.org/ http://www.helpforheroes.org.uk/
> You are not forgotten. Thanks ! ! ~Semper Fi~