Posted on 11/16/2022 12:57:25 PM PST by Tolerance Sucks Rocks
STOCK ISLAND, Fla. (WFLA) — Deputies in the Florida Keys put a man behind bars Sunday after they say he stole 85 pounds of shrimp and other items from a storage facility.
The Monroe County Sheriff’s Office said at around 10 a.m., the owner of the facility contacted authorities after he noticed that his lock had been broken off.
Deputies said 85 pounds of shrimp, a Garmin GPS unit, an air pump, and an engine part had been stolen from the facility.
(Excerpt) Read more at wfla.com ...
Dang it. I had Florida Man steals 90# of shrimp on my bingo card.
The Keys? If you’re gonna steal shrimp in FL, Panama Red are the good ones and they’re further North in the Banana River (iirc)
The first thing which popped into my mind: 85 pounds of shrimp? Was this storage facility refrigerated? Inquiring minds want to know. ;-)
“Felipe Fonseca”......sounds more like Cuban man to me.
At any rate, Stock Island being adjacent to Key West ain’t exactly The Hamptons. 😏
“Was this storage facility refrigerated?”
In the Keys I would hope so.
Who leaves shrimp in a “storage facility” though?
The very first guy I thought of!
Just saw him in a 2022 Prime movie. He was a barber and AA sponsor for the recovering addict hero. Glad to see he’s still around.
Coconut Shrimp
Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce.
Ingredients
1/3 cup flour or whole wheat flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs, beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 pound raw large shrimp, peeled and deveined with tails attached
3–4 Tablespoons vegetable oil or coconut oil*
optional for topping: 1 Tablespoon finely chopped cilantro
Serving Sauce (Optional)
3 Tablespoons Thai chili sauce
6 Tablespoons orange, peach, or apricot jam or preserves
Instructions
Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp. Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time– do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp. Cover store leftover shrimp in the refrigerator for up to 3 days. Freezes well, up to 2 months. Reheat for 10 minutes in a 350°F (177°C) oven or until thawed and warm.
Shrimp: Large + raw shrimp with tails attached are best for this coconut shrimp recipe. If frozen, thaw before starting. I recommend getting them peeled and deveined because that will save you time at home. I recommend tails attached because the coconut shrimp are easy to prep, coat, and handle as an appetizer that way. Feel free to remove the tails before starting if desired. Can I use frozen cooked shrimp? Yes, you can use frozen cooked shrimp in this recipe but starting with raw shrimp is best. Thaw, then use in this recipe as directed.
Oil: We prefer frying the coconut shrimp in coconut oil for the best taste. You need enough to coat the bottom of your skillet, usually about 3 Tablespoons or close to 4.
An odd collection of stuff at the facility. Is shrimp usually stored with engine parts?
Who steals a Garmin GPS unit? Doesn’t he own a phone?
I’m more of a popcorn shrimp guy.
85 pounds of shrimp, a Garmin GPS unit, an air pump, and an engine partSounds like quite a party!
There was an air pump involved, maybe they were live shrimp.
If they were live shrimp, they’d probably be in water, right? So how would anyone know how much they weighed?
Now I’m hungry.
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