Shrimp Instead Of Cookies
I know that's a weird title; but that is what happened. I had the butter on the counter getting soft all ready to make Roys chocolate chip cookies, when Ciro knocked on the door. He had our latest order of shrimp in his hand. OK, now I had to deal with them. I cleaned and butterflyed enough of them for our supper and froze the rest. Then I potted up the plants that needed doing and sprayed some of the others with soapy water. I have been having trouble with bugs on the bouganvillea and have been spraying it regularily. I had the same trouble awhile ago and thought that I had conquered them and quit spraying. A couple of weeks later the bugs had managed to eat a lot of the leaves in the space of a couple of days. So, I started spraying again. I am keeping it away from the roses hoping that they won't move over to them; but I have been spraying everything. I don't think container plants have the same resistance to pests as plants right in the ground or maybe it is just that I notice things more as there are fewer plants. I don't know. It could be the weather also, (lots of rain this year), as one of Ciros lime trees is infested with bugs also. The undersides of the leaves are full of bug eggs. He has been spraying it with soapy water to no avail. He doesn't want to use a chemical because we/they/ and others eat the limes. The roses have buds on and I can't wait to see what color the flowers turn out to be on the one that had 2 different colored flowers. I am curious to see if it was just a virus that changed the color or whether it is a grafted plant.
I needed to go uptown for a few things and decided to look for a small deep fryer. I have been thinking about getting one for awhile now and just haven't done it. I returned from uptown, checked out the painting that Roy was doing, and relaxed for a bit before starting supper.
In case anyone is interested here is the recipe I kind of use for the Coco Shrimp. I modify it slightly and will put my modifications in brackets. I rarely follow a recipe totally after the first time I make it, I usually add/delete this or that.
Coco Shrimp
1 1/4 lbs. shrimp (I just do enough for us for a meal, don't know the weight)
1 1/3 cups flour ( I use 1 cup flour and 1/3 cup cornflake crumbs for some added crunch)
1 tsp. salt
black pepper to taste
1/8 tsp. paprika ( I don't have paprika so use sal con chili y limon which is similiar to seasoning salt and I skip the regular salt. I do it to taste rather than measure)
1 1/4 cup beer ( I don't usually have beer so just use water; although I have been told it is better with the beer)
2 Cups shredded coconut
Peel, devein and butterfly the shrimp leaving on the tails. (For just us I remove the tails and then you just eat everything; but for company it looks nicer to leave the tails on for a handle when dipping in sauces). I coat the shrimp in flour and then dip in the batter, dredge in coconut and then deep fry. The recipe says the oil should be 350 degrees. I just do it by watching them. Drain on paper towels. Serve with any type of sauces, dips, salsas that you like and of course fresh limes/lemons for squeezing over it. I usually make some type of rice to go with it and warm tortillas. This recipe for batter would probably coat about 30 large shrimp. I usually do about 24 and end up throwing some batter away.
ENJOY!!!
I don't imagine this is very good for the cholestoral levels; but it is sure good for the taste buds.
As it is Wednesday, it is tianguis day, I am not sure if we will go or stay home and bake cookies and paint. We will see.
