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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 Shrimp, cooked, peeled, de-veined – 2 lbs White Wine – 1 cup Flour – 1 cup Salt – 1 tablespoon Pepper – 1 tablespoon Fresh Coconut Grated – 2 cups Instructions: Combine flour, salt and pepper in a large bowl then mix in wine until just smooth then add shrimp. Let sit covered in fridge for less than one hour Remove shrimp from batter, shake off excess and then dredge in the coconut. Sauté shrimp in one even layer at a time (or deep fry) until outside coconut is golden brown. Drain on paper towels and serve. |
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