We had a lot of fun with our friends that were visiting. We shared a lot of good food, a lot of old memories, AND…a violent stomach bug that rocked us all to our core. It slowly made its way through our families and after bragging about my solid immune system, I was hit with it today. So I don’t feel much like cooking, eating, or even looking at food (that doesn’t happen often).
Thankfully before I was hit with it, I posted this Baked Coconut Shrimp with Pineapple Dipping Sauce over at Tablespoon today. I saw on the news today that Florida is the only state that does not have snow in it. So for those of you shivering in the snow, this recipe will make you feel like you are on an island somewhere, lying in the warm sun, snuggling your toes in the hot sand. Although these coconut shrimp can be enjoyed as an appetizer, I often turn it into a meal by adding a simple green salad. Don’t feel too guilty eating these as your main course; they’re baked and a much healthier alternative to the fried version.
Pineapple Dipping Sauce