COOK LIKE A CATERER THE BLOG

Hi...Renee here. Today I launch a Web Log (Blog) about my book Cook like a Caterer, Party Sized Recipes for Entertaining. With this blog, my co-author and husband, Richard and I plan to go beyond the cookbook, adding an entry for each of the recipes with pictures and expanded content.

Why blog now after the cookbook is published?

Because there is more to catering and entertaining than a recipe, so much more...

Back when Richard and I pulled together a collection of recipes from our catering business we had several ideas on the format. The first thought was to organize it by season, which left out some recipes and would duplicate others. Next, we considered listing recipes as events and ran into the same problem. Finally, in 2012 we published the recipes in the traditional style, by categorizing recipes by type; appetizers, main dishes, desserts to name a few.

How do these recipes translate into a party menu?

That’s what we hope to convey! The informal fast publishing blog format can help us share more information on how to use the recipes in menus for parties and special events.

In addition, we want to hear from you!  We invite readers to share their own experiences, ask questions and engage in conversation via the comment section, Facebook, Twitter and Pinterest.  Blogging our catering experiences, putting the recipes to work and hearing from you is a new and living chapter in the Cook like a Caterer book.

COCONUT SHRIMP WITH CURRIED APRICOT SAUCE

Let’s talk about Coconut Shrimp because it’s Coconut Shrimp season. “How do I know?”...because when May meets June and graduations require backyard shindigs you know party goers will crave crispy, sweet and salty shrimp. If you are a Coconut Shrimp fan, you know what I mean.

Coconut Shrimp is a popular starter for tropical theme events and it works for both elegant and casual functions. Though not totally unique appetizer, the dish has a huge fan base. It first debuted on my menu for a Summer Safari catered event years ago but continues to be a hit.

This Coconut Shrimp recipe will make you look good, provided you’ll share! It’s easy to make and the sauce is divine. Apricot preserves sweetly compliment exotic curry blended spice and mayonnaise lends a subtle creaminess. The dipping sauce, packs flavor and gives a tangy lift to the mild shrimp you must try!

 COCONUT SHRIMP WITH CURRIED APRICOT SAUCE

Coconut shrimp is perfect for a tropical themed party. The exotic sweet and spicy curried apricot sauce is the perfect dip.
Makes 24 pieces

1 cup mayonnaise
3 tablespoons apricot preserves
1 teaspoon curry powder
24 jumbo shrimp
3 egg whites beaten
1½ cups coconut shredded toasted unsweetened
2 tablespoons oil
¼ cup cornstarch
1 tablespoon sugar
½ teaspoon salt

CURRIED APRICOT SAUCE
In small bowl stir together mayonnaise, apricot preserves and curry powder. Cover and chill until ready to serve.

SHRIMP
1. Peel and de-vein shrimp, leaving tails intact. Rinse, pat dry and set aside.
2. In a large shallow dish combine coconut, cornstarch, sugar and salt.
3. In another dish place the slightly beaten egg whites.
4. Dip shrimp into the egg whites and coat with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp on baking sheet pan lined with parchment paper.
5. Bake in a 400°F oven about 10 minutes or until shrimp are opaque and coconut is golden, turning once.
6. Serve with Curried Apricot Sauce. 

NOTE: Baking it in the oven is less messy and better for you then hitting the oil, but frying is always an option. To fry, place coated shrimp gently in a fryer set at 350 degrees about 2-3 minutes.

I use 16/20 (that’s 16 to 20 shrimp per pound) Tiger shrimp. You can use smaller, but they tend to dry out easy, so be careful. Be sure to preheat and depending on your oven, you might have to start at 450 degrees and drop the temp to get good golden results.

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Coconut Shrimp baked at 400 degrees for 10 minutes