One day my husband was frying a few shrimp in coconut oil and I was thinking how coconut-y and delicious it smelled and it made me think how good Shrimp would be dredged in coconut flour and shredded coconut. So I got busy looking for a recipe and came up with this one.
Shrimp Tacos originate from California, Baja California that is, and they are definitely my “go-to” dish. I first had them years ago at a restaurant in California and quickly went home and came up with my own version. They are fast and easy to make and I usually have the ingredients on hand.
I’m starting to get into the grove of the Italian Kitchen! I have taken on a love of Risotto, so creamy and decadent in its simplicity. I haven’t had a guest yet that hasn’t reveled in its delights as a Primi Piatti (first course).
