Shrimps ahoy! Make a 30-minute seafood meal
Mark Bittman of ‘How to Cook Everything’ shares his easy, delicious dishes
Recipes from TODAY |
 |
Looking for an easy but tasty meal? Mark Bittman, author of the cookbook “How to Cook Everything,” shares tasty dishes that are short on time but big on flavor. Try these recipes at home for a full and delicious lunch or dinner:
2 servings
This would be very good with mango salsa or lime wedges.
INGREDIENTS
Put sufficient oil in a large skillet to film the bottom generously; turn the heat to medium-high. Dry the shrimp.
Combine half the flour on a plate with salt and pepper; combine the other half on another plate with the coconut. Beat the eggs in a bowl.
When the oil is hot, dredge the shrimp, one at a time, in the flour, shaking off excess; then dip in the egg; then roll in the coconut mixture, patting to allow as much to stick as possible. Add to the oil and repeat until all the shrimp are cooking.
Cook the shrimp until brown on each side, and firm, regulating the heat so the coconut doesn’t burn. Serve immediately, with any salsa.
MANAGE YOUR RECIPES
1 1/2 cups
Time: 5 minutes
INGREDIENTS
Toss all the ingredients together in a bowl; serve within 1 hour.
MANAGE YOUR RECIPES
- Discuss Story On Newsvine
- Rate Story:
View popularLowHigh - Instant Message
MORE FROM FOOD & WINE |
 Food & Wine Section Front |
| Add Food & Wine headlines to your news reader: |