If ever there were an argument for food being better than sex....OMG! OMG! It's these Thai Coconut Shrimp from Down Under!!!! They are sweet, succulent and divine! And the Chile Lime Sauce is the perfect compliment! The Coconut Shrimp alone are enough to drive you over the edge...dare to dip into the Chile Lime Sauce and don't be surprised if you experience your very first FO! Yes, FOs really do happen!~ They can be quite intense, especially when the food is really really good! Hehe! ^_~*
Here is a close up of the Coconut Shrimp (without tails) with the Chile Lime sauce. Another absolutely amazing recipe with a taste that is out of this world! The CKC rates this recipe a 10+++ out of a possible 10! You've got to try this and it is SO easy too! Go on now! You KNOW you want too! MMMMMMMMMMMMM!! Recipe follows below:
Thai Coconut Shrimp with Chile Lime Sauce
For this recipe, the shrimp should be shelled and de-veined before coating them in the coconut.
Ingredients:
30 medium shrimp, shelled and de-veined
3/4 cup all-purpose flour
1/4 tsp sea salt (if you can, use sea salt instead of regular salt, the flavor is better)
1 egg, beaten
1 cup of unsweetened coconut (I used sweetened in mine. I like the sweet/salty combination)
2 cups vegetable oil for frying
Chile Lime Dipping Sauce Ingredients:
1/3 cup mayonnaise (Use good mayo ie. Hellman's, Best Foods)
Juice of 1/2 lime
1 Tablespoon finely chopped cilantro
1/4 teaspoon dried chile flakes (use more to taste if you like a little more heat)
Preparation:
Combine the mayonnaise, lime juice, cilantro and dried chile flakes in a small bowl. Mix well. Cover with plastic wrap and place in the fridge until needed.
Mix the salt into the flour. Place the flour, beaten egg and coconut in 3 separate bowls. Hold the prawns by their tails, dip them, one at a time, into the flour then shake off any excess.
Next, dip prawns into the egg, then press firmly into the coconut to coat evenly. Transfer to a plate. Repeat process with remaining shrimp.
Heat oil in a small saucepan over a high heat. Once the oil starts to swirl, test it by dropping in a small piece of bread. If the oil is ready, the bread will turn golden in about 20 seconds.
Add several shrimp to the oil and cook until golden - about 1-2 minutes. Use a slotted spoon to transfer cooked shrimp to a plate lined with paper towels. Repeat with remaining shrimp.
Arrange shrimp on a platter and serve with Chile Lime sauce.
ENJOY!
What is Ceviche, one might ask?
Ceviche, also spelled Cebiche, or Seviche; is a form of citrus-marinated seafood appetizer or meal popular in many Latin American countries that has become the latest craze in the US. This palate-teaser is not only a delectable treat, but also has quickly developed into an art.
Each and every Latin American country has given Ceviche its own personal touch. Japan and even France have added their own variations. But once Ceviche was introduced to America, all bets were off for ordinary every day Ceviche. The creative muse came alive in the form of all sorts of flavor combinations and different types of fish. From sea bass to squid, cilantro to oregano, coconut milk to grapefruit juice, sweet potatoes to chulpe, raisins to strawberries and soda crackers to tostadas, Ceviche has become much more than a simple appetizer. Today Ceviche is the appetizer that eats like a meal!
This is a new Ceviche recipe I just tried today and I have to say the flavors are exotically intense! Every ingredient that goes into this ceviche recipe lends its individual flavors and the end result is blissful perfection! The The CKC rates this recipe a 10+ out of a possible 10! The easy breezy recipe by Ingrid Hoffman of Simply Delicioso fame, follows below. I just have to share this with you. If you are crazy about Ceviche, you have to try this! It is amazing!
Snappy Coconut Scallop Ceviche
Ingredients
4 Sweet Potatoes
1 1/2 pounds bay scallops
1 1/2 pounds salad shrimp (optional, I added this to mine)
2 1/4 cups fresh lime juice (11 - 12 limes)
1/3 cup sweetened shredded coconut (unsweetened works just as well)
1/2 small red onion, halved and thinly sliced
2 jalapenos, seeds removed, deveined and thinly sliced in rounds or chopped
1/4 cup raisins
1/2 cup coconut milk
1/4 cup freshly chopped cilantro leaves, plus leaves, for garnish
1 tablespoon chopped fresh oregano leaves
Salt
Freshly ground black pepper
Sweetened shredded coconut, for garnish
Canchita, recipe follows
Directions
Preheat oven 350 degrees F
Wash sweet potatoes and place in a deep saucepan with cold water to cover. Bring to a boil and cook until tender. Remove from heat, drain and allow to cool enough to handle. Peel off skin, slice into 1/2 inch pieces, and set aside.
Place the bay scallops (and shrimp if desired) in a medium bowl and toss gently covering with lime juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
Place the coconut on a rimmed baking sheet and toast until golden brown, about 5 minutes, stirring every few minutes so the coconut toasts evenly. Set aside.
Drain the scallops (and shrimp, if added) and transfer to a clean bowl. Add the onions, jalapenos, raisins, toasted coconut, coconut milk, chopped cilantro, oregano, and salt & pepper to taste. Mix well and refrigerate for at least 30 minutes and up to 3 hours. Sprinkle with cilantro leaves and the reserved toasted coconut and serve with Canchita on the side. (Original Cornuts work great too if you cannot find Canchita in your area.)
Serves 6 (or 2 depending on how hungry you are and how much you LOVE Ceviche! ^_~)
Canchita - The Un-popped Popcorn of Peru
Ingredients
3/4 cup canola or vegetable oil
1 pound Chulpe Corn (aka Andean Popcorn )
Salt
Heat the canola or vegetable oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once popping slows, after about 8 to 10 minutes, drain the canchita in a strainer and rub with a paper towel to remove excess oil. Season with salt while the corn is still warm and serve with your amazing Coconut Scallop Ceviche!In the above photo I placed three sweet potato slices in the middle of the plate, put about 1/4 cup coconut ceviche over the top, garnished the ceviche with reserved toasted coconut (which by the way makes your home smell heavenly) and then served with a small handful of Original Cornuts on the side.
I'm telling you, this was sooooooooooooooooooo amazing! If it weren't for the fact that I am the only one home tonight, (kids are gone), there wouldn't be any of it left for me to take for lunch tomorrow!~ ^_^* I can't wait for y'all to try it!
Please feel free to comment, I'd love to hear from you!
VIVA CEVICHE!
