Fried shrimp with coconut breading

Ingredients 20 whole prawns 4 peeled tomatoes 1 clove of garlic 1 sprig of thyme 1 sprig of rosemary 1 pinch of chopped fennel seeds 5 tablespoons of extra virgin olive oil coarse salt black pepper 50 ml of water or fish stock Preparation Wash the prawns thoroughly, dry them and place them in a baking dish. Mix all ingredients (except water or fish stock) with 3 tablespoons of olive oil in a bowl and pour over the prawns. Leave to marinate in the fridge for about 2 hours, covering the bowl with a film. Remove the shrimp from the marinade, heat the rest of the oil in a pan and roast the shrimp for about 2 minutes on both sides. To finish, pour the remaining marinade, sauté the prawns and cool them with the water or the fish stock. Finally, distribute on plates and serve. You may be interested to read about the Italian apple cake recipe/ mandarin marmalade recipe/  strawberry cheesecake slice recipe.

Ingredients 10 shelled shrimp tails 150 grams of flour 50 grams of coconut flour a pinch of baking powder 50 grams of sparkling water 1 egg sunflower oil Salt and Pepper To Taste 150 gr of mayonnaise 1 lime mint leaves Preparation Thaw the shrimp tails, then pass them in the batter made with the egg, the mix of flour (normal and coconut), a pinch of baking powder, water and salt. Heat the sunflower oil in a deep fryer, meanwhile make the flavored mayonnaise by adding the grated rind of a lime and the finely chopped mint leaves. Fry the shrimp tails in boiling oil until they are golden brown. Drain them and let them dry on absorbent paper. Serve the coconut-coated shrimp tails with the flavored mayonnaise. You may be interested to read about the chayote benefits blogpost/ strawberry cheesecake slice recipe/ kiwi jam recipe.