I’ve left Miami, headed home to Tybee
and had a few friends over for a little holiday dinner and wanted to try a new shrimp recipe
. When you live on an island where shrimp live, I always want to cook shrimp! I came across a wonderful blog recently http://www.plumbushcottage.blogspot.com/
and saw this delicious recipe
! It’s meant to be a marinade for grilling shrimp, but I took the recipe
and stir fried and then poured over popcorn brown rice. The juices soaked up into the rice and it was just incredible! Of course buying shrimp from Lazeretto
Creek Seafood right off Capt. Roy’s shrimp boats added to the flavor..
I’ve now left Tybee to be home with my family for Christmas and wanted to make dinner tonight. The Coconut Peach Shrimp was such a hit, I decided to recreate the dinner. With an added bonus- Joanne Tompkins- co owner of Castaway Cottage- makes an incredible Coconut Cake. We’ve been lucky enough to enough the cake a few times and since my mom loves coconut and since it’s way below freezing here, I thought it would be the ideal desert!
Here are the recipes to try for yourself and enjoy. We can’t always be on our little sea island, but we can always make dinners that bring comfort and joy and remind us of the beach!
Peach Coconut Shrimp
- 1 lb. shrimp, peeled
- 3/4 cup peach marmalade ( or you can just use peach preserves)
- 1/4 cup olive oil
- 2 Tbsp. Coconut Rum ( make the extra effort to find coconut rum- Cruzan Rum is ideal!)
- 1 small vidalia or sweet onion, finely minced
- 1 clove garlic, finely minced
- Sea Salt and pepper, to taste
I mixed everything together and let marinade for about an hour in the refrig. Then I poured everything into a very hot frying pan and sauteed until the shrimp turned pink. I poured the entire mixture over the brown cooked rice. I used popcorn rice because it’s so delicious and has a very buttery taste, but any kind would be fine I’m sure.
Castaway Coconut Cake
- 1 box Duncan Hines Golden Butter Cake Mix ( or you can make your own yellow cake from scratch- but this cake mix is quite good. Be sure you buy the golden butter mix)
- 2 Cups White Sugar
- 2 Cups Sour Cream ( or use 1 cup sour cream, 1 cup plain yogurt)
- 2 packages of coconut
- 1 1/2 Cups of Cool whip ( or you whip your own heavy cream instead)
Bake the cake according to directions using two 8 or 9 inch round cake pans . Split each cake in half. Combine the sugar, sour cream and coconut. Chill. Set aside 1 cup of the coconut mixture. Spread the remaining coconut mixture in between each of the cake layers and stack. Take the 1 cup coconut mixture and add the cool whip (or the whipped heavy cream.) Frost the top and sides and toss with coconut on top. Chill. Ideally you’re supposed to seal this in an air tight container and serve 3 days later… but we can’t wait that long! You do need to keep the cake refrigerated.
Big, big hit both these recipes!!!!