Hey, collegiettes! As we all struggle to get through mid-terms, it’s comforting to know that Spring Break is right around the corner. In favor of catching a few rays, this week’s movie recommendation is the ever-classic Some Like it Hot. This particular Marilyn Monroe film is about two guys who disguise themselves as women and join an all-female band in order to flee to Florida after witnessing a mob hit. Along the way they have few crazy mishaps with love and try to keep their identities secret when the mob boss and his crew show up in the same place for a meeting with other organized crime leaders.
Obviously, we’re all about the beach here in Florida. Keeping with our coastal theme, the ingredients to focus on are coconut and tropical fruits. Even if you don’t really prefer seafood, many people enjoy coconut shrimp, and a good piña colada is a must. So get ready to relax and dig your toes into the sand with these two recipes.
Coconut Shrimp
Ingredients:
- 1 egg
- ¾ cup flour
- 2/3 cup beer or coconut milk
- 1 ½ tsp. baking powder
- ½ tsp. salt
- 2 cups sweetened flaked coconut
- 24 pieces of shrimp (about 1 lb.)
- 1 cup vegetable oil
Directions:
- In a medium bowl, mix egg, beer, 1/2 cup flour, salt, and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Hold shrimp by tail and cover in flour, shaking off any excess. Dip in egg/beer batter; (let excess drip off). Roll shrimp in coconut, and place on a baking sheet. Refrigerate for 30 minutes.
- Heat the vegetable oil in a medium-sized skillet over medium-high heat. Fry about a third of the shrimp in the hot oil until golden brown, 2 to 3 minutes. Allow shrimp to drain on paper towels. Repeat with remaining shrimp.
Notes:
- If you need an idea for a dipping sauce, try ½ cup orange marmalade, 1 tsp. horseradish, and 1 tbsp. of honey mustard.
- Refrigeration for the whole 30 minutes is key. If you’re in a rush, place shrimp in the freezer for 15 minutes.
- If you can’t find sweetened coconut flakes at the grocery store, buy regular flaked coconut and add 2 tbs. of sugar to the egg/beer batter.
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Piña Colada
Ingredients:
- 1 oz. white or golden rum
- 1 oz. cream of coconut
- 1 oz. pineapple juice or 2 oz. crushed pineapple
- Ice (a little, just enough to give it some thickness)
- 1 scoop vanilla ice cream
- Pineapple piece and/or maraschino cherry (optional, for garnish)
Directions:
- In a blender, mix rum, coconut cream, pineapple juice, ice cream, and ice (until the consistency is similar to a smoothie or shake).
- Pour into glass and garnish with pineapple and/or cherry. Enjoy!
Notes:
- Add a sprinkle of toasted coconut on top for a little extra oomph.
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Based off this recipe:
http://allrecipes.com/Recipe/C…