Friday, August 26, 2011

Guest Post By Mel from Chicken and Cardigans

We have a great guest post from Melanie over at Chicken and Cardigans. She blogs about great food that she makes, she designs and constructs her own clothing. 

A few weeks ago, my best friend from SC, told me that I should check out Melanie's blog. I did, and I instantly fell in love. I contacted Melanie via twitter and asked if she would be interested in a guest post. She was honored and I was ecstatic! Match made in heaven. She's food and clothes ! We are food and music! Perfect! Enjoy!

This dish actually inspired the outfit I put together. Weird, huh? This recipe is so simple, but it is filled with tons of flavor. Like the shrimp, my outfit is very simple but because of the buttons, green oversized clutch, and the 6 inch leopard wedges, it makes the outfit come together. 

Imagine the blouse with brown buttons. What if the clutch was small and brown? Oh, and replace the shoes with a pair of black pumps-- sounds a little boring, huh? The accessories are like the flavor of the toasted walnuts & texture of the mochiko batter. If you take out the buttery toasted walnuts and the mochiko batter, all you have is sweet shrimp. 
Making the blouse wasn’t as easy as cooking the shrimp. One out of two isn’t bad though. Here’s the recipe:

   Honey Walnut Shrimp
2 or 3 Tablespoons of butter
1/2 Cup walnuts
 5 Egg whites
 2/3 Cup of mochiko (rice flour)
     1/4 Cup mayonnaise
   1 Pound large shrimp, peeled and deveined (Flava in Ya Ear’s kitchen short cut, use frozen shrimp!)
      2 Tablespoons honey
·       1 Tablespoon canned sweetened condensed milk
·       1 Cup vegetable oil for frying

  1. Toast ½ cup of walnuts in a sauce pan with 2 or 3 tablespoons of butter.
  2. Whip egg whites in a medium bowl until foamy. Stir rice flour until it has a pasty consistency. 
  3. Heat the oil in a heavy deep skillet over medium-high heat.
  4. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
  5.      In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. 
  6. Add shrimp and toss to coat with the sauce. Sprinkle the walnuts on top and serve.

Side of asparagus:asparagus, black pepper, garlic salt, and drizzle with olive oil. Bake in oven at 350 degrees for 15 minutes.

(Recipe is from - I tweaked it just a little)

Check out Melanie's Blog Chicken and Cardigans

Q: What do you think about this post? Melanie and the shrimp look great! 



This looks delish.....oh and I love the shoes!!!

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