On A Stick

When my friend gave me the cookbook On A Stick! by Matt Armendariz, it immediate became my inspiration for last week’s wine club, which I hosted. I thought food on a stick would be the perfect seasonal theme, as skewered snacks are synonymous will all things summer.

We sipped Vigioner, a white wine with fruity undertones, and we enjoyed cheese fondue; chicken satay with peanut sauce; and coconut shrimp with mango salsa. Although I was not completely pleased with the finished products of all the appetizers, it is still fun trying new things and learning from the culinary trials and tribulations.

The wines of the evening

For the cheese fondue, I used freshly shredded Jarlesberg and Gruyere cheese with white wine and garlic and served it with blanched broccoli and carrots, salami, soft pretzels from the Chicago French Market and Granny Smith apple for dipping. Somehow my fondue turned into a giant cheese ball, but it still tasted good and made for a pretty picture!

Cheese Fondue

Chicken Satay with Peanut Sauce

The coconut shrimp were by far my favorite dish of the night. Although I did not make the mango salsa, I think it would have made it that much better; I served mine with jarred pineapple salsa – shame on me!

Coconut shrimp

Coconut Shrimp with Mango Salsa

What You Need

  • 4 bamboo skewers
  • 12 tiger shrimp, cleaned and peeled with tails intact

  • Salt and pepper
  • 3/4 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper

  • 1 egg

  • 3/4 cup unsweetened coconut flakes (I think it would have been better with sweetened)
  • 1/4 cup almond flour/meal
  • 2 tablespoons panko bread crumbs
  • 1 quart vegetable oil
  • For the Mango Salsa
  • 2 mangoes, peeled and diced
  • 2 tablespoons cilantro, minced

  • 2 tablespoons diced red onion

  • 1 tablespoon seeded and diced jalapeno

  • 1 teaspoon minced garlic

  • Zest and juice of 1 lime
  • 1 teaspoon extra-virgin olive oil

  • Salt

What To Do

  1. Line a banking sheet with parchment paper.
  2. Toss salsa ingredients in a bowl, seasoning with salt to taste. Cover and refrigerate until ready to serve.
  3. Season shrimp with salt and pepper.
  4. Combine flour, garlic powder, and cayenne pepper in a shallow dish; beat egg in a separate dish; in a third dish, combine coconut, almond meal, and panko bread crumbs.

  5. Dredge shrimp first in flour mixture, shaking off excess, and then dip in egg. Dredge in coconut mixture, gently shaking off excess.

  6. Thread 3 shrimp per skewer. Place skewers on the prepared baking sheet and refrigerate 1 hour.
  7. After shrimp have chilled, preheat oil in a large, heavy pot over medium-high heat. Once oil reaches 350°F, gently drop skewers into pot and fry about 6 to 8 minutes, or until golden.
  8. Drain on a paper towel and season with salt and pepper to taste.
  9. Serve warm, with mango salsa on the side.

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