This morning came news that one of our oldest friends was in town from Virginia and coming by for breakfast. Few things can get me to make a full breakfast at 9 am on a Saturday, especially unplanned, but our friend Chris can. ;) It’s not that we don’t eat breakfast, I just usually don’t make a big one. Scrambled eggs, eggs up, toast, and Swedish Pancakes and we were catching up in no time. We tried to convince him to stay for dinner … or move back to New Jersey … but no dice on either count.
This morning, following a cool temperature evening with no air conditioners on, there was a chill in the air that screamed “SOUP!” And so it was. The Neighbors joined us for breakfast too this morning, and discussion for a dinner menu soon followed… soups, wings, fried shrimp and more. I debated which soup to make, but we ended up going with Cheeseburger Soup. Haven’t made it in awhile and it’s always a winner. Although I’ve tinkered with the recipe over the years, I think, after tonight, some more tinkering is in order. I want to turn up the cheesiness a bit. Anything called CHEESEburger Soup should smack of cheese, right? It’s cheesy and creamy, I just want it more so. In the meantime, it’s still a perfect almost-Fall-weather soup and great for the cool breezes we had all day.
The Neighbor Wife had a craving for fried shrimp. I’ve never made it before; I make very little fried food, but a few minutes online turned up an easy recipe from Bacardi Mixers for Coconut Fried Shrimp. It took just minutes to pull together and in no time we were popping them in our mouths, barely waiting for them to cool down. So, so, good and a definite repeater. In fact, The Neighbor Wife has already slated this recipe as a first contender for our traditional New Years’ Eve Seafood Feast.
OK folks, all for tonight… long day, tired, must rest.
Coconut Fried Shrimp
Recipe courtesy of Bacardi Mixers
oil for frying
1/2 cup flour
2 teaspoons curry powder
2 cups shredded coconut
Salt and pepper to taste
1 pound cleaned shrimp
2 eggs, beaten
Preheat oil in skillet or wok on medium heat to 350 degrees. Mix flour, curry, coconut, salt and pepper. Dip shrimp in egg mixture then roll in flour mixture. Repeat. Cook about 3 minutes on each side or until golden brown.
Cate’s Note: We only dipped in egg/flour mixtures once.