Baked Coconut Shrimp

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/3 C cornstarch
• 1 tsp salt
• 3/4 tsp cayenne pepper
• 2 C flaked sweetened coconut
• 3 egg whites, beaten until foamy

Directions

1. Preheat oven to 400F. Lightly coat baking sheet with cooking spray. Rinse and dry shrimp with paper towels.
2. Mix cornstarch, salt, and cayenne pepper in a shallow bowl. Pour coconut flakes into a separate bowl.
3. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip into the egg white, them roll in the coconut, making sure to coat the entire shrimp well. PLace on the baking sheet and repeat with all shrimp.
4. Bake the shrimp until they are bright pink on the outside, the meat is no longer transparent in the center, and hte coconut is browned, about 15-20 minutes, flipping them halfway though

Makes 4 servings

First made October 2010
From AllRecipes.com

Amazing Clam Chowder

Ingredients

• 1/2 lb bacon, cut into 1/2 inch pieces
• 5 unpeeled potatoes, diced
• 2 carrots, diced
• salt and pepper to taste
• 2 (6.5 oz) cans chopped clams with juice
• 2 (1.8 oz) packages dry leek soup mix
• 1 qt half & half

Directions

1. Place baon in a large pot and cook over medium-high heat, stiring occasionally, until crisped and browned, about 10 minutes. Remove bacon with slotted spoon, leaving drippings in the pot. Set bacon aside [When I cook this again, I will cook the bacon as I would normally cook bacon (aka in a skillet) and just transfer over however much bacon grease I want. This way the bacon will cook more evenly and I won't have to scoop out bacon grease]
2. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper and cook for 5 miutes, stirring frequently.
3. Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce to medium-low heat and cover. Simmer until the potatoes are just tender, about 10 minutes.
4. Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, bacon pieces, and half & half. Cook and stir until the chowder returns to a simmer and thickens.

Serves 6

From AllRecipes.com
First cooked Oct 28, 2010