A Tropical Getaway Without Leaving Home

Coconut shrimp

I wish I could say I took a long vacation with my husband this summer. I wish I could say I’ve had any type of getaway at all recently! But alas, work has kept me busy and homebound and I’m looking for an escape route.  I created these recipes inspired by the tropics so I could have a date night with my husband.  While you can tell I’ve been on a spicy margarita kick lately, nothing says vacation like rum! Making a cocktail and having it ready for my husband when he gets home is a great way to start off my romantic dinner.  Coconut shrimp, pineapple salsa, Jamaican jerk chicken and coconut rice are so flavorful and filling, I almost forget I’m not on the beach digging my toes in warm sand and sipping a pina colada.  So get out the spice and settle into the kitchen, I promise this is worth the little extra time to prepare, and your tastebuds (and spouse) with thank you.

Coconut Shrimp

1 cup shredded sweetened coconut

1 cup bread crumbs

1 teaspoon cayenne

1 teaspoon salt

1 cup cornstarch

1 cup egg whites

1 dozen shrimp

canola oil for frying

Directions

In one bowl, mix together shredded coconut and bread crumbs.  In another bowl mix together cornstarch, salt and cayenne.  In the third bowl pour the egg whites and whisk until you see little bubbles.  Peel the shrimp, devein and butterfly.  Pour oil in a pan and heat on medium until hot.  Dredge the shrimp first in cornstarch, then egg white and then flour coconut mixture.  press down the coconut to ensure a good coating.  Fry in batches for 1-2 minutes, then flip and fry another minute or two until golden.  Drain on paper towel and sprinkle with a little kosher salt.  Serve immediately with dipping sauce or over rice with pineapple salsa

Pineapple Salsa

1 cup diced fresh pineapple

1 cup seeded and diced tomato

1/2 cup diced red onion

1/2 chopped fresh cilantro

juice from 1 lime

dash of Tabasco

salt and pepper to taste

Directions

Combine all ingredients and stir gently.  Place in refrigerator and serve cold.

Spiced Rum and Ginger Cocktail

1.5 oz Spiced Rum like Jerry’s Spiced Rum

Splash of fresh pineapple juice

Ginger beer (I love Goslings)

In a shaker, combine rum, pineapple juice and ice.  Shake and pour in a glass, then fill with ginger beer.  Garnish with pineapple wedge.

 

 

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