It is STILL Summer: Coconut Shrimp Meatball on Crostini with Fruit Salsa
Soooo, are any of you folks on Pinterest? I am and I waste hours (yes, hours) of my life looking at pins, pinning pins, liking pins and thinking about pins. Clearly, I have too much free time (at work).
It’s bumming me out lately that people are pinning Halloween stuff and (gasp) Christmas stuff. I mean, slow down, y’all.
It’s still totally summer, if you ask me. I literally just started buying and wearing tank tops because I sort of have a tan (a tan for me is not really a tan by normal standards, but at least nobody is blinded by my upper arms anymore). Also, all the summer clothes are on clearance now and that makes me happy.
Let’s just relax.
And enjoy summer.
How about a coconut shrimp appetizer for your cocktail party? It screams SUMMER!
Quit trying to plan ahead and live in the present…mostly just so I can enjoy my tank tops and flip flops for a little longer.
Coconut Shrimp Meatball on Crostini with Fruit Salsa
1 bag frozen shrimp (cooked or not-shelled & tail off), thawed & ground in food processor
3/4 cup panko bread crumbs, reserve ¼ cup
3/4 cup sweetened coconut, toasted, reserve ¼ cup
1 tsp Old Bay seasoning
½ tsp garlic
Salt & pepper
Fruit salsa (recipe below)
French bread, sliced, brushed with olive oil and toasted in the oven
Combine ground shrimp, ½ cup of breadcrumbs, ½ cup of toasted coconut and seasonings. Scoop and roll into balls, then roll it around in reserved breadcrumbs and coconut.
Heat a skillet to medium heat and brown the meatballs slightly on each side, then bake for about 20 minutes in a 375-degree oven.
Strawberry Mango Basil Salsa
Assemble your shrimp meatball with a scoop of salsa on toasted crostini or serve it all on a tray and make people do it themselves.
Yep, those are my feet. Notice the flip flops.
“Hungry monster” is Renee from http://