“Crunchy coconut shrimp with fresh stuffed tomatoes”
Again, I’m getting ahead of myself on this blog, but we made this for dinner tonight, & I loved it! I always hesitate to fry things; this was the largest frying success I’ve had… & I don’t feel bad about eating it at ALL. There’s so much goodness in this recipe: lean meat, fresh veggies, coconut, dairy, olive oil.
I realize that fried foods aren’t exactly what you think of when you hear “French cuisine,” but I think the amount of sauces & the fancy tomato work explain it. I found the recipe in a weekly magazine from my grocery store (where most of my modern French dinner recipes are coming from these days). Lately, we’ve been lazy with the cooking. It’s Sunday, & I wanted to do something a little special.
We went to the market this morning, so we were lucky enough to have fresh ingredients. This is one of the things about France that I truly love & dread–access to local produce from local farms, which is easier to maintain when your country is roughly the size of Texas. Less commute time for the food means less preservatives needed & lower costs…
Meaning your grocery budget goes much farther. No matter your grocery budget, this is a relatively economical meal for your and your favorite special someone. (We used half the amount of shrimp since it was just the two of us, & we each only ate a tomato… but man, we took care of all of that guacamole.)
- juice & zest of 1 lemon (in two separate bowls)
- 1 canned peach, diced (from a can, then enjoy the rest yourself)
- 1 Greek yogurt or a cup of thick sour cream
- 450 g de-veined shrimp (about 3 cups)
- 1/4 c flour
- 2 eggs, beaten
- 3/4 c coconut flakes (this is too much, but that’s better than not enough)
- oil for frying
- Mix the lemon juice, diced peach & yogurt together; keep in fridge.
- Line up your batter: one bowl of the flour; one bowl of the eggs; one bowl with the coconut flakes, mixed with the lemon zest.
- Heat the oil. Hot. Take the shrimp & dip it in the flour, then the egg, then in the coconut mix. Fry them on each side for a minute or two, until they’re golden. Plunk them onto a plate with paper towel to take of the excess grease.
For the Tomates à la coque
- 4 Roma tomatoes
- 1 small can of tuna
- 1 cup guacamole (for easy guacamole, just mix an avocado, a minced clove of garlic & a tablespoon of mayonnaise)
- 1/2 cucumber
- 1 teaspoon ground cumin
- juice from 1/2 lemon
- Prepare your tomatoes: cut the tops off; cut around the inside carefully, not puncturing the bottom; dig out the inside so that you have little tomato bowls. Dice up the insides & tops.
- Prepare your cucumber: cut the half in half lengthwise; scoop out the seeds; dice that baby up.
- Mix your can of tuna, lemon juice, cucumber & diced tomato bits together. Stuff two tomato bowls with this mixture. (You’ll have extra. Eat it with a spoon).
- Stuff the other two tomatoes with guacamole. (Not original, but brilliant & delicious in its simplicity.
For my guacamole, I use: 1 clove garlic, minced; 2 mashed avocados; 1 teaspoon lemon juice; 1/2 tomato, dices (omitted in this tomato-heavy recipe); 1 tablespoon diced red onion. Mix that together & try not to dip into it until you’re done!