I was just speaking with a friend about Mexico. As we were talking I could remember the ocean breezes lightly whispering by and the wonderful smells of freshly prepared seafood dishes. This one trip I took some years back, inspired this southwest dish for coconut shrimp with a raspberry sauce and ceviche. I have served these dishes in my restaurants and have simplified the process a bit to still attain rave revues for you without an excess of work (well, that’s always nice! It’s like having a great hair day!).

The time of year is here all across the country where these dishes can be made with fresh ingredients, not too much effort and will definitely add to your outdoor dining experience. Set up your outdoor tables with some style. Use tablecloths, quilts or fabric and dress up any table quickly.

Add some fresh cut flowers, apple and cherry blossoms are out now and they make a wonderful natural floral display on the end of a table. Or pick all your favorite little flowers and put them in small glass bottles at each place setting. It’s such a beautiful time of year to be outside. You can certainly make these dishes for a formal dining setting and they will surely please the dinner crowd but I’d really like you to try the outside theme and enjoy the weather.

What you will need for four people:
20 fresh peeled and de-veined large shrimp 1 pound of tiny bay or baby scallops Pina colada liquid coconut mix Shredded coconut finely crushed butter cracker crumbs eggs oil for frying Raspberry jam fresh raspberries fresh lemons and limes fresh cilantro purple onion fresh parsley avocado 4 large yams or sweet potatoes olive oil garlic salt


Start with your yams. In a large sheet of heavy duty foil or a roasting pan, place sliced (lengthwise or across, either is fine) yams (skins stay on) and brush with olive oil, make sure yams are coated with the olive oil well and sprinkle with just a touch of garlic salt.. Seal up foil or cover roasting pan and heat on top rack of grill on low or in oven at 375 degrees. You can do this also with eggplant, yellow and orange peppers, asparagus and squash.

Take four water or wine glasses and place four ounces of cleaned bay scallops in each glass mixed with freshly chopped onion, parsley, avocado and cilantro. For each glass you will need the juice of one fresh lime and ½ lemon. If your limes are smaller use 2, you’ll want to make sure the scallops are covered thoroughly. As soon as you add the citrus you will actually begin to see the scallops cook (this will take about ten to fifteen minutes) Yes, the citrus actually cooks the scallops, pretty cool! I’d enjoy your feedback on this when you try it! That’s all there is to it! Ceviche can be made a number of ways and with different fish and shellfish. This is probably one of the easiest that is really tasty and pretty to eat as well.

Heat your fry oil for the shrimp over medium heat. To make your raspberry sauce, simply heat your raspberry jam over low heat with the juice of ½ lime. Pour into ramekins or small serving cups for dipping and garnish with fresh raspberries. I like to swirl the raspberry across the serving dish of the shrimp, be creative in your design, you can do it! Mix 5 eggs with ¾ cup pina colada mix and whisk well. Dip shrimp into egg mixture and roll in cracker and shredded coconut and repeat. Place in heated oil and cook for about 2-3 minutes, turn and cook about 1 minute more (shrimp cooks quickly and should be firm and pink by the tail when cooked). Drain and place on serving dishes.

Addition: cook up some fresh corn cut into quarters and add a bit of freshly chopped cilantro in with your corn butter.

Also take a look at my honey wheat bread and serve that up too!

There you have it!! Enjoy!!

For any new readers, you know that I have simplified many of my recipes to make them fun and easy to prepare at home and can still wow your family, friends and guests.

Peace and be blessed always,
Sue