The lunch shrimp recipe reminded us of our favorite coconut shrimp recipe at our favorite Chinese restaurant. But, of course… it didn’t have any coconut in it.
So, for dinner, I prepared the shrimp the same way as for lunch except I added a can of coconut milk and reduced longer. It never did thicken up the way I had hoped, but it was very tasty.
Before shrimp, I had a baby spinach leave salad. I added home-made honey mustard dressing along with a touch of the lunch dressing. Along with the spinach leaves, I had baby tomatoes and three kinds of grated cheese.
With dinner, I drank organic milk purchased from one of our local grocery stores. Of course it was whole milk, not some skim or 2% watered down stuff. I couldn’t swear to it, but I don’t think I ever saw such a thing in Europe.
-James D. Brausch
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Hello James,
You can get low-fat milk in German grocery stores (fettarme Milch). It’s about 1.5% fat.
Shoot me an email if you have any questions about what’s available in German grocery stores and I’ll be glad to take a look the next time we’re there (and, of course, being in Europe, we’re there almost every day).
Best regards,
Tom
P.S. — Yes, I got the blog video… good job as always.
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