A book and a Idea

Like most people who enjoy cooking, I too consider reading cookbooks, equivalent to entertainment - especially the chatty talkative one. I like well written food memoirs, and just anything that meshes text with recipes.
However, ever so often you pick up a book and you are consumed with extreme delight, suprise and just feel like that it made your day!
This was just how I felt when I picked up the steamy kitchen cookbook!
What I loved about the book, is that Jaden has very effectively translated feel and character of her website very creatively, into the book. Most cookbooks and other writings that I have read, somtimes loose a little bit of character and become a little formal when converted into a book. But this one, not really! What is really neat is that the recipes while different from what I would consider everyday fare, can be made with most ingredients that I have around, or possibly with just a little variation. Like this shrimp, which I made with some contreau, since I did not have the brandy that she recommends available. Also, I added tomatoes but once again, the simplicity of the original recipe does shine through.


Contreau Coconut Shrimp

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Serves 4

Ingredients

1/4 cup of sweetened flaked coconut
2-3 tablespoons oil (I used coconut oil)
1 tablespoon butter (she uses 2)
4-5 pods of garlic, finely chopped
1 teaspoon freshly grated ginger
1 pound of shelled wild caught shrimp
1 tomato, cut into eights
2-3 green onions, chopped as shown in the picture
1/4 cup contreau
1/2 teaspoon salt

Method of Preparation

1. Heat the cooking pan and add add the coconut and cook for 1-2 minutes toasting lightly. If you are using sweetened coconut like me, this step needs some care, since it changes from golden to brown in literally seconds.
2. Set this aside and add the oil and the butter and cook till the butter is melted, turn up the heat and add the garlic and the ginger and cook till nice and fragrant.
3. Add the shrimp and cook for 3-4 minutes on each side.
4. Add the tomato and the ginger and cook for 3-4 minutes until the scallions are wilted.
5. Mix in the contreau and the salt and cook for another 3-4 minutes.
6. Stir in the coconut and serve hot.