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Coconut Shrimps

Sunday, April 18, 2010
Baked Coconut Shrimps

BUBBA: Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That's... that's about it.
(M. Williamson, Forrest Gump; if you care for the Italian version, look here)

Bubba knew everything about shrimps. Back home, his Mum would make shrimps, his Gran'ma would make shrimps, his Gran-Gran'ma would make shrimps, and Bubba was dreaming of going himself in the shrimp business the day the war would be over.

Too bad that the Italian version didn't like Bubba's shrimps that much. Both coconut shrimps and pineapple shrimps have been deleted from the Bubba-menu and changed into scrambled shrimps and shrimps with potatoes, respectively. Probably back in 1994 they thought that Italian taste was not ready for coconut shrimps and pineapple shrimps, but I still have one question though: these scrambled shrimps, what the hell are they?
I think that not even Bubba, or Bubba's Gran'ma, would be able to answer.

Baked Coconut shrimps
for 4

large shrimps 12
eggs 2
bread crumbs, grated dried coconut
salt, sugar, cayenne pepper, orange powder to taste

Before the "recipe" I have a confession to make. I have a feeling that when talking about coconut shrimps, Bubba meant fried shrimps, the ones with a greasy and crunchy crust that leaves you licking your fingers. But how could you arrange fried stuff with a mini-kitchen like mine? You can't, period. Therefore let's just give up and get over it with a couple of baked shrimps. But if you wish to indulge yourself with the fried shrimp, please do!
In a bowl, lightly beat the eggs with a pinch of salt and a pinch of cayenne pepper. In another bowl, mix half a cup of dried grated coconut with three tablespoons of bread crumbs (I - not really very accidentally - had Panko, the Japanese style used for tempura, ever tried it?), add a pinch of salt, sugar and orange powder (totally optional, but since our conversation had ended right there...).
Clean shrimps, discarding the shell and the black vein, and roll them first in the egg and then in the coconut mixture. Place them on a baking pan lined with parchment paper and bake them at 425 for about 15 minutes, turning them once about half way through. Let them cool down before serving.