contributed by Dr. Bobb
Remind me next year that pledging to post 12 recipes and 12 songs in 12 days can be somewhat all-consuming, especially when one spends half the week living six hours away from Dr. Husband, and has only been in residence in the Historic test kitchen for three days now.
Which is to say, I may or may not have just co-opted something we were going to have for dinner anyway into a Kitschmas blog post.
I have no idea if coconuts grow on Christmas Island; I indeed have no idea where Christmas Island even is, or in fact if it even exists in reality, or is just an Ella Fitzgerald song. I think I'll go Google it right now.
Okay, I'm back. Christmas Island does, indeed, have coconuts, as well as the largest living arthropod in the world, the Coconut Crab. So next year you can look forward to Christmas Island Crab Cakes on the sixth day.
I bake my coconut shrimp (it helps me maintain the illusion that I'm eating healthier) and serve it with a sweet-ish accompaniment, like orange marmalade, cranberry sauce, or maybe even Jezebel sauce if you want a little kick.
1 pound large shrimp, peeled and deveined
1/3 cup cornstarch
1 teaspoon salt
3/4 teaspoon cayenne pepper
2 cups flaked sweetened coconut3 egg whites, beaten until foamy
Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray. Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
One thing's for sure, it's a man-pleaser: