Bad Date/Good Shrimp




Trick photography: I am smiling, and the only drink in view is a virgin cocktail.

 

As a young girl I often dreamed of one day blossoming into a Sophia Loren, Marilyn Monroe type; you know, the kind of woman men found intoxicating. This dream/wish/prayer was ultimately misunderstood, and I was instead bestowed with a back assward super power. Men I have been on dates with don’t necessarily find me intoxicating, but rather, I regularly find them to be intoxicated. Somehow my charms only work on the drunk. A majority of the dates I have been on consist of me either sharing a meal with a semi-sober sociopath (a sad tongue twister if ever there was one) or a boozer. In terms of picking my poison it is really a toss up. While some women have the power of seduction, I have the ability to inspire the same urges as that of an “Irish Wake”. Not sure what exactly it is about me, but I have somehow developed into the Mata Hari of liquor (where is that firing squad when you need it). Furthermore, if there were a Care Bear of Alcoholism (better known as “Drinks-o-lot”) I would be it! I would be the color of bourbon, and when I leaned back, the bottle of Jamison embroidered on my belly would arc into a magical rainbow that would hit my dates square in the kisser. It wouldn’t be so bad if I too could black out like my dates and forget the whole thing happened, but this is not so. I swear this is going somewhere, trust me.


Generally speaking I am quite bored on these dates and must find ways to entertain myself. Sometimes I count my teeth with the tip of my tongue, or try to remember the names of all the Von Trapp children. Other times I think of ways to concoct recipes from the dishes featured on the restaurant's menu. About 157 years ago, when I still had faith in that social roulette game called dating, and I could still eat normal food, I found myself at this spectacularly kitschie place known for their 60’s tiki decor. They had all the pan-Asian fusion dishes you would expect, and I was drawn to the coconut shrimp. I have had it 1000 times, and I gladly enjoyed this oldie but goodie while my date chattered on about his mother, compulsive gambling, or past break-ups...who can remember?


I would imagine you are as bored with my past dating life as I am, I should get on to the real dish.

I have missed enjoying these coconut shrimp, but truth be told if I could still eat them I would do it rarely. I am not that spring chicken I once was, and eating fried food just doesn’t sit well with me. I wanted to find a way to make a tasty GF version that everyone could enjoy, guilt free. I also wanted to kick up the flavor a notch. My goal was to take this bar food and make it more sophisticated, and pairing coconut and red curry paste worked out famously! These shrimp can be baked or pan seared. Also, feel free to use chicken or any other meat of your choice. Baking requires little oil while the pan version requires a bit more. I prefer baking because I am usually doing 10 things at once and the oven serves as an extra set of hands when all your burners are occupied.



Basic ingredients.


You really won’t need all too many ingredients. You can find the curry paste, and fish sauce at most stores in the Asian aisle.

I realize that you may have never encountered fish sauce before, but it is used in a lot of Asian dishes. It is used in the same way most people use salt; it enhances flavors. If you think you hate curry, give red curry a try. It has a unique flavor that you may not expect, and may love. Who knows? Thai Kitchen is a great brand because they list allergens and label their ingredients as “Gluten Free” when applicable.

Coconut Curry Shrimp
1 lb of raw, cleaned, shelled, de-veined shrimp
3 T of Thai Kitchen Red Curry Paste
2 T Fish Sauce
Dash of garlic powder, and onion powder
½ C of (GF) Flour or GF Panko
½ C of shredded coconut (I prefer unsweetened since I pair this with mango chutney, but that is up to you!)
Mango Chutney (home made if you like, or pick up a jar at the store. Read the label, but most are made without gluten).

To prep for this recipe I recommend marinating the shrimp, though you certainly don’t have to if you are short on time. After de-veining the shrimp pinch their tails off. There is no need to keep those old tails around.

To marinate mix the curry paste and fish sauce. You should have a thin paste like substance. Rub mixture on shrimp and coat as much as possible. If you need to mix up more do so!

Mix marinade and shrimp.

Refrigerate for 20 minutes up to 24 hours. It’s a great way to prep for a party!

When you are ready to bake begin by preheat oven to 425 degrees. Also prepare a baking sheet by spraying it with cooking oil, or covering it with parchment paper.

Stir the GF Flour (or panko) with garlic and onion powder ingredients together in a bowl. Set aside.

There should be enough of the marinade to make the coating mixture stick. You can get a second bowl and uses 2 beaten eggs as a wash if you would like.  

Coat shrimp.

In a third bowl, place the shredded/flaked coconut.

1. 
   If you decide to dip the shrimp  in egg do this first, then in the GF flour/panko mix to lightly coat, then dip back in the egg, and finally roll in the coconut. Lay the shrimp on its side on your prepared baking sheet. Depending on the size and number of shrimp you're making, you may need to use one more egg. Try to avoid over-coating, or your shrimp will be flat on one side.
   

   

   Ready to bake!

   
2. Bake on the middle rack at 425 degrees for 15 minutes, or until coconut is lightly toasted (light golden-brown). Turn the shrimp halfway through baking.
3. These are best served warm or hot and with with my mango chutney!