Jeremy Phillips

I made these last night as an appetizer for Valentine’s Day dinner. The original recipe directs to deep fry these babies but I somehow lack a deep fryer so I shallow fried them under about 1″ of olive oil. All in all they turned out pretty good.

Ingredients

• 24 large shelled shrimp with tails (I used 18 jumbo tiger prawns instead)
  
• 2 cups of coconut flakes (I only had 1.75 cups left, not sure there would have been a huge difference as I still had a good amount of coconut flakes left)
  
• 1 large egg
• 2/3 of a cup of beer (Alaskan Amber Ale – yum!)
  
• ¾ of a cup of flour
• 1½ tsp of baking powder
• vegetable oil (I substituted olive oil)
  

Method

1. Whisk the egg, beer, baking powder and ½ a cup of flour in a large mixing bowl until a smooth batter is formed.
2. Place the remainder of the flour in a bowl and all of the coconut in a separate bowl.
3. Grasp the shrimp by the tail and dip into the flour and then the batter. Allow any excess batter to drip off.
4. Then, roll the shrimp in the coconut, making sure that the shrimp is evenly coated.
5. Set the coated shrimp on a plate or dish and place in the refrigerator for 30 minutes to set. (I left in the fridge for ~90 minutes without any noticeable side effects)
   
6. Pour 3 cups of vegetable oil in a deep fat fryer and heat to a temperature of 375°F (190°C).
7. Remove the shrimp from the refrigerator and fry in the hot oil in small batches for several minutes or until golden brown.
8. Remove from the oil and drain on kitchen paper to remove excess oil.
9. Serve hot with a sauce or dip.

Love green bean casserole? Now you can make a whole meal of it by adding chunks of tasty chicken.

Ingredients:

3 cups frozen cut green beans
1 can (10 3/4 oz) condensed cream of chicken or cream of mushroom soup
2 cans (5 oz each) chunk chicken, drained
1/2 cup milk
1 bag (6 oz) chow mein noodles
Sliced almonds, if desired

Directions:

1. Heat oven to 350°F. Cook green beans as directed on bag; drain.
2. In 2-quart casserole or 8-inch square glass baking dish, mix soup, chicken and milk. Stir in beans.
3. Bake 30 to 40 minutes or until hot in center. Serve over noodles. Sprinkle with almonds.