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The Catholic bishops are having a powwow today, plotting their next moves against American women in the name of religious freedom.
Don’t be fooled — this ‘ol boys club intends to retake full control of every breath we take. While not Catholic, PA’s Congressman Joe Pitts is deeply embedded in the same theology, one based on (mostly white) MEN RULE!!
Looking at those damn hats that symbolize their demand to rule over us like kings, the Spittin’ sisters share this recipe for coconut shrimp. We trust you see the resemblance.
1 lb (24) large shrimp, peeled and deviened (weight after peeled)
1/2 cup + 1 tbsp shredded sweetened coconut
1/2 cup + 1 tbsp panko crumbs
2 tbsp all purpose flour (you will only use 1 tbsp)
1 large egg
non-stick spray (I used my misto)
For the Sweet and Spicy Dipping Sauce:
1/2 cup apricot preserves (you can use sugar free if you wish)
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes
Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.
Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.
Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.
For the sauce, combine all the ingredients and place in a small bowl. via Skinnytaste
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