Thursday, February 02, 2006

A Tasty Tickle

I hope you all saved that extra cup of pumpkin puree (I froze mine) because we're about to put it to good use.
I chanced upon a rather unique and exciting recipe from a [slightly] well-known Californian chef by the name of Jill Davie (owner of Josie Restaurant). The ingredients were not your typical pantry fare, and I pushed its oddness even a tad bit further, purely out of necessity. (I realize this may be alienating some of my readers by using 'odd' ingredients and slightly obsure finds, but maybe this will cause the one 'wild hair' you've got on your head (or back, or nose) to tickle you to change. You only live once, you know.)

As long as you know the secret hand shake, you can continue reading (I'm sorry, did I alienate you some more?)
Coconut Flake Shrimp

Coconut Flake Shrimp with Pumpkin Curry Dip

Shrimp
20 medium sized shrimp, deveined, shelled
1 1/2 cup shredded coconut
1 cup cornstarch
1 cup pomegranate juice*
1 small egg
big pinch of salt
Peanut oil*
Bamboo skewers, soaked in water 1 hour

Sauce
1 cup canned pumpkin puree
1 Tbs curry powder
3 Tbs dark brown sugar
1 cup coconut milk
2 key limes, juiced*


Shrimp Directions:
1. Whisk together in a medium bowl the cornstarch, juice, salt, and egg.
2. Place coconut flakes on a clean plate.
3. Work the shrimp like an assembly line. Dip in batter, coconut, then skewer. Repeat.
4. Heat peanut oil in a skillet on med/high heat. Place shrimp skewers in and cook for 4 to 5 minutes, turning once.

Sauce Directions:
1. Heat a small saucepan and throw in all the sauce ingredients. Mix thoroughly.


*Monkey Notes:
All of these items can be substituted in some shape or form based on availability.
-Pomegranate juice happened to be in my fridge, but the original recipe calls for beer and soda water. Anything effervescent is best (sans Alka Seltzer).
-Key limes can of course be substituted with one regular lime. Key limes are smaller and have a sweeter taste that I love, though.
-Peanut oil can always be substitued with Canola or vegetable oil. Just make sure its got a high flash point.




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