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Coconut-topped shrimp from New Southern Cooking by Nathalie Dupree

  • soy sauce
  • ground ginger
  • shrimp
  • shredded coconut

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Notes about this recipe

  • Eat Your Books

    Marinate overnight.

  • hillsboroks on August 09, 2016

    The technique for cooking the shrimp in this recipe is good but the marinade was a real disappointment. It tasted mainly of soy sauce and the onions did not seem to belong here. Next time I would look for a more flavorful, complex marinade and use her cooking method to prepare the shrimp. It worked well to broil small batches for a barbecue party since the total cooking time is only about 4 1/2 minutes.

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