Saturday, November 5, 2011

Shrimp Dinner

I bought some lovely fresh shrimp from Whole Foods yesterday on sale. It was already split and deveined, so I just had to peel the shell off. I decided to try out a coconut batter. I based it on the recipe found here: But, I used raw almond pulp in place of the blanched almonds. All of my ingredients are organic; the shrimp was farmed.

I also made roasted fingerling potatoes. I covered them in about 1 Tablespoon of olive oil & 1 Tablespoon of Bragg's ginger/sesame salad dressing. Baked at 400F for about 30 minutes. (I really need to replace that pan!)
And, this is the result:

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