When I was back in Missouri visiting family, my mother-in-law fixed a dinner one night that was so delicious, that I made it at home that very same week.
When I was making the grocery list the next day, Tate requested that I make it again for the next week.
So I did. Having eaten this three times in just over a week, I’m not sick of it at all. It’s that good.
Here’s the recipe for Coconut Shrimp with Apricot Dip from the Spring ‘09 issue of Schnucks Cooks.
1/4 C flour
2 large eggs
1 TB water
2 C panko breadcrumbs
1 C sweetened coconut flakes
1/4 tsp ground allspice (NOTE: I omitted this, because I don’t really like allspice.)
1/4 tsp salt
1 1/2 pounds of raw, peeled, deveined 31-40 count shrimp
1/2 C canola oil
1/2 C apricot fruit spread
1/4 C horseradish sauce
1. You’ll need three shallow dishes. In the first, place the flour. In the next dish, combine the lightly beaten eggs and water. Combine the breadcrumbs, coconut flakes, allspice, and salt in the remaining dish.
2. Dip each shrimp in the flour, then the egg mixture, and finally in the breadcrumb and coconut mixture. Be sure to coat both sides of the shrimp.
3. In a 12 inch skillet, heat 1/4 C of oil over medium to medium high heat. Add half of the shrimp to the pan, cooking 2-3 minutes per side or until golden and the shrimp is opaque throughout. Drain shrimp on paper towels. Remove the pan from heat and remove any excess breadcrumbs or coconut. Add remaining 1/4 C oil and cook the remaining shrimp.
4. In a small, microwave safe bowl, combine the apricot fruit spread and horseradish sauce. Heat 1-2 minutes, stirring once. Serve with the shrimp.
The Schnucks Cooks magazine recommended serving it with Parmesan Pilaf. Those people at Schnucks Cooks are pretty smart, because the Parmesan Pilaf was fabulous. I’ll post that recipe here soon.
