Delicious coconut shrimp from Hawaiian feast night.
I’ve blogged a coconut shrimp recipe before but this is a little different and one of the recipes from our Hawaiian feast on Thanksgiving weekend.
My first recipe was coated in an almond meal which can be pretty expensive to buy. This recipe has some Cajun seasoning (I used Tony’s) and hot sauce which spices it up a bit.
For my course on feast night I did three coconut shrimp per plate and then a little puddle of the orange marmalade dipping sauce. I have made orange marmalade before so I knew that part of my course was going to be easy. In fact, I did the orange marmalade a week before. The recipe for the orange marmalade just called for one orange but I used four because I wanted some extra jars of marmalade in my pantry for this winter.
One thing about making the orange marmalade though is it will only be as good as your oranges. I used Texas oranges when I made mine and they had a lot of seeds to pick out and they were not as orange color on the inside as I would have liked them to be. Look for naval oranges and I don’t think you can go wrong. I have been wanting to try blood oranges for this recipe; the color would be beautiful for a sauce or on your toast, scones or morning bagel. OR, even easier, just buy a good orange marmalade.
I think this would be a nice little appetizer to do during the Christmas holidays.