"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Coconut Tempra Shrimp, by Art Broadnax, is from Papa Art's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Peel and butterfly shrimp. Prepare tempura batter according to package directions Heat oil in a wok or frying pan, dip shrimp in tempura batter and roll in coconut. Fry 3-4 minutes. Drain on paper towels and serve.
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