This is what I made last night- it was called Coconut Shrimp though there weren't any coconut flakes involved- just the milk. Randy loved it, I just thought it was ok. I liked the spinach, cilantro and ginger (I'd never used fresh ginger before!), but it was too creamy for me.
I thought it was so pretty right after I added the green stuff.
This is where it went downhill for me.
The finished product, served with jasmine rice.
Now, tonight, we had a yummy meal. Jerk chicken salad with Carribbean Vinaigrette. I made the marinade last night, so the chicken had overnight to soak. I've never worked with a habanero pepper before, and a lot of the reviews suggested using only a half of one- I'm glad I followed that advice. I actually got to use my little food processor, too! I cut the chicken into strips and put them on skewers, and we grilled them. I was going to serve the chicken with a side salad and sweet potatoes (from the box, of course), but I forgot we didn't HAVE any sweet potatoes, so I suggested we just put the chicken ON a salad. Randy suggested using the leftover marinade as a dressing, so I boiled it and turned it into a vinaigrette with some olive oil and balsamic vinegar. It was EXCELLENT. We will definitely be making it often.
My salad
Randy (and eventually me) topped his with shredded cheese