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      RECIPE TITLE "Coconut Shrimp with Citrus Sauce"
    recipe excerpted from The Best of New Orleans. Copyright © by Brooke Dojny. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.

    yields Serves 4 as an appetizertime---difficultyeasy

    There's something about coconut in New Orleans. It keeps turning up in dishes, as though to remind us how many links we have to the islands to our south. Here's a dish that's become very popular in the last few years. Some people make it like it's an Asian dish, while others make it like it's a Caribbean dish. I, naturally, make it like both.

      RECIPE INGREDIENTS

    3 tablespoons bacon drippings
    1 medium onion, chopped
    1 small green bell pepper, seeded & chopped
    2 cups fresh or frozen sweet corn kernels thawed if frozen
    2 medium ripe tomatoes, seeded & chopped 1 teaspoon sugar Salt & black pepper

      RECIPE METHOD

    In a medium-size skillet, heat the bacon drippings over medium heat. Add the onion and bell pepper and cook, stirring frequently, for about 10 minutes, or until the vegetables are very soft. Add the corn, tomatoes, and sugar, and season to taste with salt and black pepper. (Use salt carefully because the bacon drippings may be salty.) Cook, covered, over low heat for about 5 minutes, or until the vegetables are heated through.

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