So, this week I’m posting several recipes and there is a commonality in this week’s recipes : FRYING.
Here’s the method to my madness; I wanted to make sweet potato fries using my deep fryer last week to attempt to get a crispier fry than I get in a pan. My deep fryer takes over 100 oz of oil – meaning that I filled it with 108 oz or $50.00 worth of organic coconut oil! I wanted to squeeze every last penny out of that oil~ lol.
I started with 2 lbs of wild caught shrimp
I heated my coconut oil at the highest temp (375 degrees)
Then, I made my coating:
1/3 of a 1 lb. package of tapioca starch
4 TBS of coconut flour
1/2 cup of shredded coconut
1- 1 1/2 TBS of garlic powder
a pinch or two of sea salt
I put it in a glass container with a lid and shook to incorporate. Then I added my 2 lbs of shrimp and tossed to coat. It took 4 “loads” in the frier. I coated the bottom of the fry basket in a single layer.
Take a look at them after a minute or two, shake and let cook until golden brown.
These were gorgeous and delicious!
As a matter of fact, they were so good, and the kids ate so many… I made two more pounds with the left over breading and already hot oil! (It pays to keep extra wild caught shrimp in the freezer – just defrost in a little water, they are always ready for a quick meal with little prep time!)
It just so happens that mangos were on sale at the farmers market Monday, for 6.50 a case. Mangos never go to waste in our house, but when they are fresh, firm and sweet I like to use them before the kids devour them. By this morning we were down to only 3 of the 12 mangos left. I needed to use them for my shrimp!!!
I peeled and sliced 2 whole large fresh mangos and added them to my Ninja (Insert blender/food processor here). To that I added:
2 whole garlic cloves
1 large jalapeno diced and cored
pinch of sea salt
blend on high (on the Ninja, I use the 3rd speed: CRUSH)
while it blends drizzle some high quality EVOO (like this one from Kasandrinos International) I’m guessing that I used only about 1 – 2 TBS, to get desired consistency. If you prefer a chutney/salsa to a liquid, use a lower processor speed and less EVOO.