Coconut shrimp

To continue the frying madness, we made some coconut shrimp. (We had a bag of shredded coconut left over from one of Katy's class projects.) These turned out far better than I ever expected -- crisp and sweet, with none of the objectionable texture of shredded cononut. I got this recipe from Food Network.

For the beer batter, mix together:

1. 1 c flour
2. 1/2 c beer (something pale and mild)
3. 3/4 t baking soda
4. 1/2 t salt
5. 1 t cayenne pepper
6. 1 egg

Peel and devein

1. 12 shrimp (16 to 20 count)*

Dip the shrimp in the beer batter and roll them in

1. 2 c sweetened shredded coconut

Fry shrimp in oil at 350-375 F until golden brown and crispy. They're delicious on their own, or with the apricot-ginger sauce described in the next entry.

* Smaller shrimp work fine too; we used some frozen ones from Costco.