Coconut Shrimp

I read a post last night from a dear friend, about comfort food. And it got me thinking about what I consider comfort food. For me it is anything that I have made, with love, for my family. While Coconut Shrimp may not seem to belong in this category, this night it was...

A couple of weeks ago, Karen Ray had a friend sleepover, and she really wanted Coconut Shrimp. Never one to shirk a challenge, we went for it. The part that made it challenging was that it needed to be Gluten Free, and when it comes to fried foods, that can be a little intimidating! The results were spectacular, and the substitution was simple. Sometimes a change of perspective is all that's required.

Coconut Shrimp

Ingredients:

20-30 shrimp (the bigger the better)

2-3 cups buckwheat flour

3 eggs

1 cup buttermilk

3-4 cups shredded coconut

5-6 cups vegetable oil

Pour oil in a saute pan and heat over low to medium heat. If you have a candy thermometer you want a temperature of about 350.

In a shallow bowl whisk together eggs and buttermilk. 

Shell, devein and rinse your Shrimp.

Prepare the assembly line: Buckwheat Flour, Egg and Buttermilk Mixture, Fresh Coconut, and a sheet pan covered in wax paper.

Pretend you're Henry Ford.

Cover shrimp with another sheet of wax paper and refrigerate for at least 30 minutes.

Remove from the refrigerator and fry in small batches.

Tell me the new camera doesn't take GREAT pictures!

Drain on paper towels.

And all that is left is to eat them! We served ours with grilled artichokes and asparagus. The chipotle aioli on the side was for the artichokes.

These were a big, big hit! And quick and easy. And now that I think about it, you could totally make these the night before and then fry right before serving. Wouldn't that be nice if you were having company on Friday night?! Crispy, crunchy, and delicious!

Because I am a Big Fat Liar

Everyone has hot button issues. Mine is Hunger. No one should be unable to put food on the table.

Last month I had the opportunity to volunteer at the San Diego Food Bank. We were packing food boxes for seniors. The San Diego Food Bank distributes 10,000 food boxes to seniors in the San Diego area each month.

10,000 households of Senior Citizens who are unable to put food on the table.

The number is staggering. And it is just the tip of the iceberg on services that The San Diego Food Bank provides. Their mission is great, and their hearts are huge.

I bring this up because while this last weekend kicked my butt, I am unable to waste food. Nothing lights my fire quite the way throwing out food does. Who am I to throw food in the garbage when so many people go without?

So tonight, when I opened the fridge, and I realized that I had produce that was on the verge, I cooked it.

Grilled Artichokes, Bucatini with Eggplant and Roasted Peppers, and Zinfandel. More on that later.

I am so blessed to be able to provide food for my family. Food that I cook with love, and that I serve with joy. Being tired is no excuse for me to forget how lucky we are...and how very, very thankful I am to be able to provide a healthy, delicious dinner!

Notes:

1. Tonight's dinner was not my creation, but it was delicious. As usual, it came from Cooking Light. You can find the recipe here. The vegetables that I found in the crisper in need of use were the eggplant, the peppers, and the artichoke.

2.  The contents of a Senior Box at the San Diego Food Bank: 2 boxes of bran cereal, 3 cans of evaporated milk, 2 cans of salmon, 2 cans of spinach, 2 cans of tomatoes, a bag of pasta, 2 cans of apricots, and a bag of dried milk. This is provided once a month.

3.  If you live locally and would like to help The San Diego Food Bank you can find out more information on their website. Whether you contribute financially or volunteer your time, you are needed.

4. If you don't live in the greater San Diego area, where do you live? How can you help? What can you do? What keeps you up at night? There are ways we can all make a difference, big or small. What is your heart leading you to do?

What's On My Plate

Post Easter Edition

Can you say food and cooking coma? I'm in one. So much so that I am boycotting my kitchen for the next 3 days. If it isn't a leftover, you better be able to make it for yourself.

And I promise, I'm not kidding.

My goal this week is to make a little time for myself. I need to regroup and recharge. It was an excellent school vacation week and I have much to share with you over the next few days, but I am ready for a return to normalcy!

Did you menu plan? Link up below!