Coconut Cornmeal Shrimp With Jalapeno Peach Jam

 

I’ve had a busy week, and my body has decided to request that I slow down.

On Friday, I was asked to do a cooking segment on CBS news in Los Angeles. I’ve spent the week preparing. My husband helped me run through the segment in the evenings, and for an entire week my drive home consisted of me practicing my talking points, out loud, looking like a crazy person, on an LA freeway. It  all seemed to work, the segment went well:

The Beeroness Cooks on CBS

 As soon as I started my drive home from the studio, I started to crash. The next morning I lay in bed as my incredible husband got up with Tater, and I was able to sleep until the late, late hour of 8:45. In Mom Time, that’s pretty close to sleeping until noon. As I lay in bed, trying to pull myself together and trick myself into thinking I’m not actually sick, I watched this, this and this, and laughed so hard I think it worked. Maybe it’s true what they say about laughter and that whole “Best Medicine” thing.

And on Thursday I leave for the Foster Farms Cook-Off. I’ll be competing against 4 other cooks for $1,000 and a trip to Napa for the Cook Off Finals with a prize of $10,000.

Wish me luck! I’ll be posting on twitter and instagram as the contest goes along.

And now, the recipe. I bought a huge bag of Masa to make corn tortillas with, and if you have never made corn tortillas, you really, really need to . They’re so good, nothing like those cardboard disks they sell at the store, and they take about 5 minutes. The flavor is so good, I’ve been throwing the corn flour into everything, I’m totally in love with it. And the Jalapeno Peach Jam I also used on pork chops. So Good.

Coconut Cornmeal Shrimp With Jalapeno Peach Jam

Ingredients

    For The Jam
  • 3 cups peaches, skin removed, chopped
  • 2 tbs fresh lemon juice
  • 1/4 cup sugar
  • 1 jalapeno, stem and seeds removed, diced
  • 1 tsp cornstarch
  • For The Shrimp
  • 1 can coconut milk
  • 2 lbs raw shrimp, shell and tail removed
  • 1 cup Masa Harina
  • 1/2 cup shredded coconut
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • pinch cayenne pepper
  • 1/4 cup oil

Instructions

  1. Add the raw shrimp and coconut milk to a bowl. Chill in the fridge for about 45 minutes while you make the jam.
  2. In a pot over medium high heat, add all of the jam ingredients. Stirring occasionally, allow to simmer (not boil) until thick, and the peaches have broken down, about 45 minutes. Smash peached with a potato masher until a jam like consistency is reached. Remove from heat and set aside.
  3. In a bowl, combine the masa, coconut, salt, pepper and pinch cayenne. One at a time, remove the shrimp from the coconut milk and allow to drain a bit before adding to the cornmeal mixture. Coat the shrimp well in the corn meal mixture.
  4. Heat oil in a large skillet over medium high heat. Add the shrimp and cook until golden brown, about 3 minutes per side.
  5. Remove from heat. You can either top the shrimp with the jam or serve the jam as a dipping sauce.
http://domesticfits.com/2012/09/03/coconut-cornmeal-shrimp-with-jalapeno-peach-jam/

 

 

, , , , , , , , ,

17 Responses to Coconut Cornmeal Shrimp With Jalapeno Peach Jam

  1. Chung-Ah | Damn Delicious September 3, 2012 at 11:30 am #

    You are such a natural on TV! I’m so proud of you Jackie – you rock! And I totally need to make that dip, as well as this shrimp dish. I always have masa harina on hand so I’ll be making this very soon!

    • Jackie September 4, 2012 at 1:59 pm #

      Thank you! The dip was cleaned out about two minutes after the segment ended!

  2. Jen @ Savory Simple September 4, 2012 at 5:46 am #

    Good luck with the contest! I adore this recipe!!! It sounds incredible, especially the jam.

  3. amy @ fearless homemaker September 4, 2012 at 6:16 am #

    This sounds amazing! Love the combo of flavors here. I know you’re going to rock the competition, by the way – good luck!

  4. Gerry @ Foodness Gracious September 4, 2012 at 6:50 am #

    You were awesome on t.v.!! I’m sure you actually looked quite normal on our freeway’s considering what I’ve seen over the years :)
    Fantastic looking shrimp btw!

    • Jackie September 4, 2012 at 2:00 pm #

      I was hoping that everyone assumed I was on a bluetooth, and then I stopped caring!

  5. claire @ the realistic nutritionist September 4, 2012 at 8:17 am #

    You’re famous!!!

    • Jackie September 4, 2012 at 2:01 pm #

      Haha! Yeah, you know many people watch the mid-day news!

  6. Andrew @ Eating Rules September 4, 2012 at 9:25 am #

    YOU TOTALLY ROCKED IT! Huzzah!

    • Jackie September 4, 2012 at 2:01 pm #

      Ahhhhm thanks :)

  7. Bree September 4, 2012 at 1:42 pm #

    You absolutely rocked it! I had no idea bout the Beer stuff either-love! I also adore beer-my bachelorette was with the Brew Master for the Chicago Beer Society. I just started doing cooking segments for my local news channel and can relate to all the work that goes into just 5 minutes!

    • Jackie September 4, 2012 at 2:04 pm #

      It is a lot of work for just a few minutes! But I had fun, hope I can do it again :)

  8. Amanda September 5, 2012 at 12:30 am #

    Great job! And good luck next weekend.

  9. Maggie September 5, 2012 at 8:07 am #

    Yeah great job…so proud of you. Sorority girl…that made me laugh out loud!!:)

    • Jackie September 5, 2012 at 9:56 am #

      Thanks Mags! Such a strange question for a cooking segment!

Trackbacks/Pingbacks

  1. Sunday Roundup: 9/9/12 - Savory Simple: A Recipe Blog - September 8, 2012

    [...] Domestic Fits: Coconut Cornmeal Shrimp With Jalapeno Peach Jam [...]

  2. Panko Pork Chops With Jalapeno Peach Jam - December 17, 2012

    [...] This jam can also be used as a dipping sauce for Coconut Cornmeal Shrimp! [...]

Leave a Reply