Menu Monday- Cupid's Coconut Shrimp and a Shamless Plug

I love coconut shrimp but, strangely, I don't like cocktail shrimp. I like sweet, breaded coconut shrimp, cooked to a crisp and smothered in some type of sweet sauce. I could easily call it one of my favorite foods. As a matter of fact, Aaron and I had our own special order at our wedding.

I mentioned in an earlier post that we didn't do much for Valentine's Day this year. We just booked our trip to Alaska, which made a major dent in our play money, so we assigned Alaska as a Valentine, Easter, and Birthday gift to each other for the rest of the year. Aside from the trip, we don't really celebrate Valentines Day anyway. It's a Hallmark holiday. Aaron tells me he loves me every day.

Regardless of how over-rated Valentine's Day is, we did do a tiny bit of celebrating. ;) We woke up pretty early and snuck down to our favorite local crepe place for breakfast. I had a banana, nutella, and nut crepe, with strawberries and whipped cream. I don't even remember what Aaron had; I didn't look to see once mine arrived.

Later that day we did some chores, grocery shopping, and we browsed a junk store where I scoffed up a few books and found a little trinket that reminded me of Tanglewood. While out shopping that day, Aaron mentioned that we were going to have a "special dinner." When we pulled into a local fish market I became very excited. I love fish, seafood, and some shellfish.

"I'm going to make you coconut shrimp for Valentine's Day. Do you want to help?"

That would be Aaron trying to get into the coconut with a corkscrew. We're novices.

Aaron went online to find out how to get into the coconut; do we saw it open or do we hammer it open? The online instructional told us to "punch its eyes out." Aaron, being a completely literal person, did just that. **Tip, don't punch a coconut in the eyes. They don't flinch, but you sure do!

Finally, exhausted and defeated, we smashed it on our front stairs.

Sweet Baby Jesus, it was to die for!!!

Never in my life have I used a real coconut for anything. I had no idea the most labor intensive part of making the shrimp would be getting into the coconut. The work, however, was WELL worth it.

Cupid's Coconut Shrimp:

• 2 lb. med. shrimp, cleaned and cooked
• 1 cup flour
• 1 cup dry white wine
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups grated coconut (fresh if possible) I recommend fresh; it's part of the fun!

In medium bowl, combine flour, salt and pepper. Mix in wine and add shrimp to batter. Heat a half-inch of oil in a large saucepan. Remove shrimp from batter and dredge in coconut. Fry until lightly browned. Drain on paper towels. Serve with a sweet sauce. Serves 4 as an appetizer, or a light main course.

Sweet Shameless Plug:

Last July I had a Pampered Chef themed bridal shower. I asked for everything I could possibly ever want for my kitchen. I had no idea that I would get absolutely everything on my list. Everything, everything, everything. I have amazing generous friends/family who spoiled me rotten and a Mother-in-law who bought "whatever was left on the list." It's funny how much more a person enjoys cooking when you have fun tools. I picked out things like cookbooks, utinsels, dipping sauces, pots and pans... you name it!

If you ever eat with me you'll note that I am notorious for "dipping things." If there's an oil, butter, grease or a condiment-- I'm on it. Thumbing though the Pampered Chef catalog I found what sounded to be the most amazing dipping sauce ever (or glaze, but I dip ;) Ask and you shall recieve. We dipped our coconut shrimp in this sauce and it made the meal complete.

Happy Valentine's Day to us! Enjoy