CIC: Coconut & Tomato

CIC-header

I interrupt my recount of Hawaiian food to bring you this month’s Crazy Ingredient Challenge! This month the task was to combine Coconut and Tomato. Upon seeing the ingredient list I thought I was going to sit this one out as I am allergic to coconut. But then I got an idea and decided, why not! Just because I can’t eat it doesn’t mean my friends can’t be my taste buds.

My original idea was to do a play on the Bloody Mary – either make a virgin version substituting vodka for coconut water, or simply adding coconut water to the cocktail, or even making a “creamy” version with coconut milk, garnished of course with toasted coconut.

This idea was altered slightly when I searched Food Network’s website for Bloody Mary recipes. I’d never had one before! I found Rachael Ray’s recipe for Bloody Mary Shrimp Cocktail and thought, that’s a better idea! And I can serve it with coconut shrimp instead of typical shrimp cocktail. This way also prevents my husband from trying multiple Bloody Marys before I came up with the right recipe. I also bought cocktail shrimp so I could dip in too!

I served this appetizer during last weekend’s football game. We had some friends over and I was given the “this is addicting” nod of approval. I hope this boozy dip makes it to your next tailgate!

Coconut Shrimp with Bloody Mary Dip

Ingredients for Shrimp:

  • Canola oil, for frying
  • 1 lb peeled, deveined shrimp
  • 1 C flour
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 4 eggs
  • 1 C panko breadcrumbs
  • 1 C shredded sweetened coconut

Ingredients for Dip:

  • 28 oz can crushed tomatoes
  • 2 tbsp horseradish
  • 2 tbsp Worcestershire
  • 2 tsp hot sauce
  • 2-3 shots of vodka, to taste

Steps:

  1. Bring oil to 350 degrees.
  2. In a large bowl combine flour, garlic powder, and onion powder. In another bowl beat eggs and season with S+P. In a third bowl combine coconut and panko. Season shrimp with S+P and dredge in flour, egg, and panko. Fry shrimp 2 minutes on each side. It’s best to do this in batches so as not to decrease the oil temperature too much.
  3. Combine dip ingredients. Serve with celery sticks!

*The shrimp is adapted from The Neelys and the dip is modified from Rachael Ray*

Coconut Shrimp and Bloody Mary Dip 2Coconut Shrimp and Bloody Mary Dip 1

Click the link below to see other blogs that participated in this month’s Crazy Ingredient Challenge!

recreatedbysrc

Kahlua Coke Floats

July 20th is National Ice Cream Soda Day! If you’re an adult or big kid over the age of 21 you have the perfect excuse to try this dessert cocktail. Vanilla ice cream, Kahlua, coke. Done.Kahlua Coke Float

(It’s also National Lollipop Day and Fortune Cookie Day)

Red, White, and Blue Sangria

This recipe is a Lauren Everson original!

I was looking for a white wine sangria for the Fourth. I couldn’t find one that matched both my personal taste and didn’t require me to search high and low for some exotic fruit juice. So, I combined the theories and flavor profiles of about four different recipes and created my very own sangria. Red wine lovers even preferred my recipe! I hope you serve this concoction at your next party.

An Original Recipe

Red, White & Blue Sangria

Ingredients

  • 1/2 C pitted fresh cherries
  • 1 C sugar
  • 1 C water
  • 1 bottle white wine
  • 1 diced apple
  • 6 oz raspberries
  • 6 oz blueberries
  • 1 chilled bottle champagne

Steps

  1. Make simple syrup – In a sauce pan, heat first three ingredients until sugar melts, being sure to mash the cherries. Strain and let cool.
  2. Pour white wine into serving pitcher along with the simple syrup and fruits. Let sit 1 hour or over night.
  3. Before serving, pour in the bottle of bubbly!
    Image