Monday, November 25, 2013

One Recipe: Coconut Shrimp with Blueberry Balsamic Reduction

This post is another in the “One Recipe” series in which, in between destination visits, I am sharing recipes featuring previous Local Choice ingredients.

Let’s talk anything but turkey. It’s not even Thanksgiving and all the recipe sites have been flooded with the usual suspects of traditional holiday dishes. I thought I would share a non-traditional recipe that is sure to please even the most stubborn of guests. It is both sweet and savory and if you happen to have any blueberry balsamic reduction that doesn’t get gobbled up with the crisp coconut shrimp it would be excellent with, dare I say it, turkey.

This recipe combines frozen Blueberry Patch blueberries with sweet HoneyRun Farm honey and balsamic vinegar to make a delicious reduction sauce that pairs perfectly with golden fried coconut shrimp.

Click on the recipe card to print your copy:


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