We spent some great time helping my mother in her yard today, picking up rocks and bricks from an old pile of landscaping materials. There were at least a few squeamish moments when bugs, spiders, and other living things started squirming and moving on the moist ground when their cover was blown. There were pill bugs, ants, aforementioned spiders, and snails to name a few. Daughter Number Four, who had been working in the garden planting peppers and tomatillos, came over to see what was going on at the rock pile. She was excited to see the pill bugs (aka rolly polly) but more excited to see the snail shells. Then she started to collecting the shells and laying them on the picnic table. As she was inspecting one of the shells the snail stuck it’s head out. Then it stuck it’s head out further and touched her hand. She was aghast when it touched her because it was so sticky.
Fast forward a few hours. Today is National Shrimp Day! Who knew that May 10 is National Shrimp Day? Well, I found out and decided that I would make a shrimp recipe today. Even cooler than that, after the snail fun earlier in the day I decided to make some Escargot. Yep. That’s right…
I had been the lucky recipient of Escargot at an office party White Elephant exchange. The ‘kit’ found a home on a shelf in the pantry. Well, today I took that ‘kit’ out and read the instructions. It seemed pretty easy. Could I really make the canned gag gift for my family to eat with dinner? I could.
For the main event though, I made Coconut Shrimp. I found the recipe on Skinnytaste.com a few years ago and it is a huge family favorite.
Everyone enjoyed the shrimp immensely, and Daughter Three liked the Escargot more than I ever would have imagined. She ate four. Daughter Number Four was still alarmed from the sticky one she picked up earlier in the day. She only ate 2. The canned escargot were really pretty darn good. I think I had four of them also.
I hope you enjoyed these bits of our lives and try these morsels for yourself!
Skinny Coconut Shrimp
- 1 pound large raw shrimp (peeled and deveined)
- ½ cup shredded sweetened coconut
- ½ cup panko crumbs
- 2 Tablespoons all-purpose flour
- 1 large egg
- Nonstick cooking spray
Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray.
Combine coconut flakes, panko, and salt in a shallow bowl.
Place the flour in a separate shallow dish.
Whisk the egg in another small dish.
Dip the shrimp in the flour, shaking off excess, then into egg, then into the coconut mixture.
Lay shrimp on the cooking sheet and coat with nonstick cooking spray. Bake for 10 minutes in preheated oven. Turn over and cook for 5-6 more minutes, until cooked through.
Remove from the oven and serve with dipping sauce.
There is a dipping sauce recipe on the Skinnytaste.com webpage, along with the recipe. I like to dip mine in a mixture of orange marmalade and Sriracha. It’s a little too spicy for the family, though.