SO it’s been almost two months since I’ve blogged. Whoops!
It’s been insanely busy here. First, we took advantage of a local spay and neuter promotion – free surgeries for the month of April! – to get 60% of our backyard feral colony fixed. Then a week or so later, we found out we were a little too late – we discovered 3 kittens! We’ve been raising them ever since – checkout the colony’s Facebook page for all kinds of ridiculously cute photos!
Aside from that, I’ve been working on cosplay costume orders, and getting ready to promote my cookbook at a Gluten-Free expo this past weekend. Gave the most awkward demonstrations ever, sold some books, met some cool people – was great!
One thing to come from the weekend was a request for a Coconut Shrimp recipe, so we decided to splurge a little and do one up… using LARGE shrimp.
We’re usually pretty frugal with food, so snarfing $25 worth of shrimp in a sitting was a BIG treat… but hey, cheaper than going out, right? 🙂
This recipe came together quickly, easily, and tastes GREAT! I’m especially a fan of the dipping sauce I worked up, using ingredients we happened to have on hand. Demonstrating my Sesame Chicken recipe this weekend still had me in the mood for ginger/spicy, and telling people about my Spicy Orange Chicken had me craving something like THAT. Decided to combine the two cravings and come up with something to scratch both itches.
We like to use a lot of ginger, and go with 1 Tbsp… but you can use as little as 1 tsp if you want.
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