The Daily Gazette
The Locally Owned Voice of the Capital Region
Advertisement
Promotions

From the SCCC Kitchen

From the SCCC Kitchen: Coconut shrimp lends touch of islands

“I love to create things and be creative. So with being creative I made a coconut dipping sauce, I created the recipe, made it, tried it and it was slamming!” SCCC educational aide Lisa Valentine says of her baked coconut shrimp.
“I love to create things and be creative. So with being creative I made a coconut dipping sauce, I created the recipe, made it, tried it and it was slamming!” SCCC educational aide Lisa Valentine says of her baked coconut shrimp.
  • FACEBOOK
  • TWITTER
  • GOOGLE+
  • LINKEDIN
  • PRINT
  • E-MAIL
Text Size: A | A

People love shrimp around the holidays. They generally serve the seafood appetizers with large bowls full of tomato-based cocktail sauce, jazzed up with Tabasco and horseradish. Lisa Valentine hears different music when she prepares her holiday shrimp. Seems like it could be the sound of Caribbean islands, where coconut and lime are flavors to favor. “This is my very own concoction,” she said of her coconut shrimp. “I love to create things and be creative. ...


You Must Log-In or Subscribe to Continue Subscription Offer Individual stories can be found and purchased from our Archives for $2.00

Advertisement

comments

There are currently no posts. Be the first to comment on this story.
Advertisement