Project Foodie - Green Eggs and Ham Cookbook: Jedd's Bed of Shrimp

Green Eggs and Ham Cookbook: Jedd's Bed of Shrimp

In the spirit of enticing children into the kitchen and facilitating family-focused activities, Georgeanne Brennan and Franki Frankeny serve up a fanciful banquet of delicious dishes inspired by the words and pictures of Dr. Seuss in the “Green Eggs and Ham Cookbook”. Today's featured recipe, “Jedd's Bed of Shrimp”, shows these recipes are not only for children but for the entire family to enjoy!

Jedd's Bed of Shrimp

From “Green Eggs and Ham Cookbook” by Georgeanne Brennan and Franki Frankeny, Random House 2006.

Bite-size puffs of coconut-crusted shrimp look just like the fluffy balls on the head of a Jedd. For a fun way to serve these, stick each shrimp on the end of a toothpick, then stick the other end of the toothpick in a whole pineapple.

3 egg whites
½ teaspoon salt
½ teaspoon chili powder (optional)
3 pounds raw rock shrimp or other small shrimp, shelled
8-ounce bag sweetened or unsweetened coconut, fine shred, or substitute medium shred
light vegetable oil, such as canola or sunflower
1 whole pineapple (optional)
2 cups purchased fruit salsa (optional)

1. With an electric beater, beat the egg whites until frothy. Add the salt and, if you want, the chili powder.

2. Dry the shrimp thoroughly with absorbent paper towels.

3. Spread about 1 cup of the coconut on a sheet of wax paper.

4. Line a baking sheet with wax or parchment paper.

5. One by one, dip the shrimp first in the egg whites, then in the coconut, pressing the coconut onto them. Set on the prepared baking sheet.

6. Put a 2 ½-inch layer of oil in a heavy-bottomed pan. Heat it over medium heat until it sizzles and bubbles when a shrimp is dropped in. Fry all the shrimp until golden, about 3 minutes, then turn with tongs and fry another minute or two. Remove with the tongs to a platter lined with absorbent paper towels. Stick the shrimp in a pineapple with toothpicks if desired.

7. Serve with fruit salsa.

Makes 8 to 10 servings.

TM & copyright © 2006 by Dr. Seuss Enterprises, L.P.
Text copyright © 2006 by Georgeanne Brennan (excluding Dr. Seuss excerpts)
Photographs copyright © 2006 by Franki Frankeny (excluding Dr. Seuss images)
All rights reserved.

About “Green Egs and Ham”

The Green Eggs and Ham Cookbook was inspired as award-winning cookbook author, Georgeanne Brennan, read Dr. Seuss books to her four children and found that the books frequently reference wild and wacky foods such as beautiful Schlopp with a Cherry on Top in "Oh, the Thinks You Can Think!" to Who-Roast-Beast in "How the Grinch Stole Christmas!" Through Georgeanne's culinary talents she has created a batch of simple and nutritious recipes perfect for parents and children to cook together. The enjoyment of this cookbook, however, doesn't stop at innovative and fun recipes. Filled with a vast range of imagery, wonderful photography by Franki Frankeny, and Dr. Seuss limericks, this cookbook is also fun and entertaining.