Naked Coconut Shrimp

I had grand ideas of food today.  I’ve been going out for meals lately or over to friends’ houses, and therefore less opportunity to cook myself (baking aside, as there is always time for baking).  Tonight it was me and the kitchen, and I spent time at my day job day dreaming of the possibilities.  I settled for variety.  Tapas, a little bit here, a little bit there. Tapas in this case, of course, being a snack or appetizer, typically served with wine or beer.

The plan:  coconut shrimp, toasted french bread with goat Gouda and bruschetta,  and grilled peaches wrapped in prosciutto.  Yum.  For one reason or another my experiments in the kitchen this evening resulted in lesser (yet inspiring) results.  The fresh shrimp lost it’s coconut while being fried; naked shrimp.  Basil was a no show in the grocery store and so with a little inspiration from this month’s Real Simple Magazine’s 3 ingredient dishes, I added ground curry spice to my little tomato concoction and ended up loving the left over curry oil (when the curry spice mixed with the olive oil), using it as dipping oil with the bread.  The cheese needed little accompaniment.  As for the peaches, apparently, I only have a grill in my dreams – lack of equipment.  Usually, I enjoy discovering alternatives for recipes to accommodate the contents of my pantry, but there’s no substitute for cooking method.  Pan fried is just not the same as grilled.  So I ended up with simply juicy peach slices.  I also would’ve paired the light meal with a sauvignon blanc.  However, reality dictated I enjoy the cheap red wine in the fridge.  Tomorrow:  trip to the wine shop.