Make Crispy Coconut Shrimp For The Family For Less Than $10

Saturday, March 1, 2008

(NAPSA)—U.S. food prices have soared to their highest levels since the early 1990s, taking a huge slice out of your family’s budget. But you can makedelicious Coconut Shrimp for a family of four for less than $10. Here’s how: Consider smaller, frozen shrimp as a way to cut costs on this recipe or simply ask your grocer for upcoming shrimp specials. The frying oil, which is made from a blend of soybean and peanut oil, makes the coconut coating on the shrimp crispy. Here’s an added benefit: Theoil can be used several times as long as you don’t overheat it. After cooking, cool, strain and store the oil in a cool, dark place for future use. Serve this dish with a quick and easy dipping sauce by mixing pineapple preserves in honeyDijon mustard. Coconut Shrimp Ingredients: 1% gallons LouAna Southern Frying Oil 1 cup all-purpose flour % teaspoonsalt % cup beer 1 large egg 24 cups sweetened,flaked coconut 1% poundsshrimp, peeled and deveined Crispy coconut shrimp lets you serve something scrumptious and still save. Preparation and Cooking: To prepare shrimp, pour oil in a large fryer, Dutch oven or another thick-walled iron cooking pot with a tightfitting lid; heat to 350. * Combine flour and salt in a large bowl. Combine beer and egg, stirring well. Add beer mixture to flour mixture, stirring until smooth. Place coconut in a shallow dish. Dip shrimp in batter; dredge in coconut. Fry at 350 for 1% minutes on each side or until golden. * Use a slotted spoon to remove the shrimp and place on a paper towel-lined plate to absorb excessoil. Serves four people. Visit www.louana.com for more recipes and helpful cookingtips.

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