Week 24 - It's Pronounced Coo-lee

This has always been one of my favorite dishes at seafood restaurants so I figured it could be a great money saver if I can even come close to matching the flavor. And I had NO idea what a coulis (coo-lee) was but it all sounded pretty good.

In the end it certainly didn't have the light, clean flavor that I usually find at restaurants but it was very good and moderately quick to make. Brian roasted the garlic for me and grilled up some pineapple on the side and it made a surprisingly filling meal. The coulis was really good on top of the shrimp but wasn't much to get excited about on its own. You could easily make this recipe without it and either eat it plain (although there was no especially strong flavor with the shrimp - maybe you could sprinkle some kind of spice on the shrimp just before cooking them but I'm not sure what).

Shrimp was pretty expensive right now so we settled for Costco frozen shrimp . I may find myself trying this again when good, fresh shrimp are easier to find at an affordable price.

COCONUT SHRIMP WITH CURRIED TOMATO, LIME AND ROASTED GARLIC COULIS

Source: foodnetwork.com

Shrimp: 1 large egg - 2/3 C. beer - 1 1/2 tsp. baking powder - 3/4 C. all-purpose flour, divided - 2 C. flaked coconut - 24 large shrimp, peeled and deveined, tails on - 2-3 T. vegetable oil, preferably canola

1. In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour. Place remaining 1/4 cup flour in a shallow dish. Place coconut in a separate shallow dish. Dredge shrimp in flour and shake off excess. Dunk shrimp in beer mixture and turn to coat. Roll shrimp in coconut until all sides are coated.

2. Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until cooked through or opaque.

Coulis: 1/3 C. roasted garlic - 2 beefsteak tomatoes, chopped - 2 T. fresh lime juice - 1 tsp. curry powder

1. Combine all ingredients in a food processor and puree. Season to taste with salt and pepper.