It’s with mixed emotions that I tell you all that this is going to be my last post for Wanderlust and Lipstick. While it’s been a blast, I’ve decided to focus on other ventures, including my website and the production of a cookbook!

I wish all the best for the entire team here, especially my fellow Wanderbloggers, and truly appreciate all of the kind words and support from Food Freeway readers.

Thanks again for reading over the past year, keep in touch!

Bear hugs,
– Stephanie

Don’t forget, it’s Wanderfood Wednesday! Head over to Wanderfood for a tasty post and a ton of links to delicious sites.

Aruban Coconut Shrimp
Adapted from Caribbean Choice
Serves 4

Ingredients:
1 pound fresh shrimp, peeled and deveined, tail on
½ cup all-purpose flour, divided
¼ cup cold water
1/8 teaspoon each salt and pepper
1 cup shredded coconut
Oil, for frying

Instructions:
1. Heat oil in a large pan or deep fryer.

2. In a medium bowl, whisk ¼ cup of the flour, salt and pepper, and cold water until smooth.

3. Place the other ¼ cup flour in a small bowl, and the coconut in another.

4. Dip the shrimp, one at a time, in the batter from step 2, and then dip it in the flour, and then in the coconut – pressing the coconut in so it sticks. Cook in the hot oil, a few at a time, until golden, and then set on paper towel to drain some of the oil. Serve hot.

Photo Credit: alanagkelly

Lavadores (Washboard Cookies)
Adapted from PortugueseCooking.com
Makes 48 cookies

Ingredients:
½ cup butter, at room temperature
1 cup granulated sugar
4 large eggs
Zest from 1 lemon
4 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon sea salt
½ cup granulated sugar

Instructions:
1. Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper.

2. In a large bowl, using an electric mixer, beat the butter and sugar until light and creamy, 1-2 minutes. Add the eggs, one at a time, mixing well between additions. Continue to beat on high until the mixture is pale yellow and creamy, 2-3 minutes. Stir in the lemon zest.

3. In another bowl, whisk the flour, baking soda, and salt. Using a wooden spoon, fold the dry ingredients into the wet. Mix well and then turn the dough out onto a clean surface and knead for 5 minutes.

4. Place the ½ cup sugar in a shallow bowl and set aside. Shape the dough into 48 1 ½ inch balls. Roll each ball in the sugar and place on the parchment lined cookie sheets about 2 inches apart. Press each ball with the back of a fork to flatten slightly and create the “washboard” lines. Bake for 20-25 minutes, or until lightly golden.

Photo: Food.com