Coconut Shrimp - a recipe review

I wasn't sure what I was going to do for dinner this evening.  It was Wednesday night and lately that has been our "date" night where we meet up in town before we go home and have dinner, leaving me to not have to worry about cooking.  This week however, Grumpy's schedule has been a bit different and we have been working on doing some "fix-ups" to our bathroom so we have tended to be home every night lately.

When it comes to food lately, since I am addicted to "crack noodles" that is all I have been able to think about.....pasta, pasta, and more pasta. Mostly pasta with Jaden's yummy sauces.

When I left work I still wasn't sure what I was going to make.  I was still thinking noodles but deep down I new I shouldn't do it.  I stopped at the store on the way home and grabbed some snow peas and carrots along with some chicken tenders, thinking I would make a stir-fry of sorts.  You know, trying to get my mind off that "crack" but still thinking Asian.  I turned on my laptop and started searching and of course, I somehow ended up on Steamy Kitchen's site yet again...looking at all that yummy food wanting to try all of the different recipes but also feeling too lazy to do much about it.

I finally decided that I was being silly to be lazy because really, there aren't many of her recipes that take long to cook at all.  I was looking at the coconut shrimp recipe and thinking it would be good (I LOVE that boozy shrimp!) but thought it was "too much" to toast the coconut.  See how lazy I can be?!  Anyhow, I decided to force myself to get up and stop wishing someone else would show up miraculously and fix us dinner.  I grabbed a bag of frozen shrimp from the freezer and was disappointed to see it was not the larger shrimp.  Still, I had made up my mind what to make so I tossed it in the colander and ran cold water over top to defrost it.  Come to find out I not only got smaller shrimp, but I bought the shrimp with the shells on still which meant I also had to remove the shells.  I diced up my garlic, measured out my booze (for the shrimp of course) and cleaned the scallions and cut them into 2 inch pieces.  The hardest part of my job was done.

There isn't a link on Jaden's Steamy Kitchen site for her Coconut Shrimp that I could find however she has many other yummy recipes so make sure to check it out (or better yet, buy her book!).  Basically this is what you do:

¼ cup unsweetened coconut flakes, toasted
Use 1#  jumbo shrimp (what I prefer but the medium worked ok for my lazy self tonight)
2 large garlic cloves (she says one but I'm a garlic lover)
4 scallions cut in 2" pieces
3 Tablespoons coconut rum (my choice)
¾ teaspoons sugar
good dash of salt

Cook shrimp in hot oil until almost done.  Remove from pan and saute garlic and scallions about 30 seconds.  Add rum, sugar & salt.  Add shrimp and cook until sauce is thickened a little and coats the shrimp.  Stir in toasted coconut flakes.  Serve!

If you use sweetened coconut - you can omit the sugar in the sauce.

This is yummy and addicting - like everything else I have tried of hers....so if you make this, be prepared to want it over and over again!