Ingredients
1/4 cup creamed coconut
1/3 cup hot water
1 small onion
1 clove garlic
2 small, fresh, red chiles
1/2 tsp grated lemon zest
1 salt and pepper(to taste)
Directions
Dissolve coconut in hot water, put into blender with remaining
ingredients and pulse until well blended. Marinate peeled,
deveined(opt.), large shrimp in this for at least 30 mins. Skewer
shrimp and grill over med. flame for about 5 to 6 mins. Turn
frequently and baste with marinade.
From: wpb@sunlink.net
Servings: 1 servings
Coconut Marinade Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
Written cooking instructions as a concept can be traced far back into history, in fact as far back as the early Egyptians, and possibly even further. However, in the main part, these ancient records were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to academics are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As our culinary historical trip moves to more modern times we find some interesting books from the 1300s : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these have no connection with the curry that appears on menues today, but rather recipes for the types of meals enjoyed by the upper classes of the time. In the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices such as parsley, basil and rosemary. These new herbs and spices prompted an outbreak in publications on food, some of which still exist in private collections. Over the following few centuries, the powerful and wealthy strove to offer the best banquets, and consequentially chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. The arrival of TV gave us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Coconut Marinade recipe.
