Recipe ideas...fresh coconut, lime, shrimp. Sounds like a winner...guide me through please!?!
Before I destroy my lovely fresh ingredients, I'd like an idea as to what to do next. Help?
Answers: When I went to the store today, a coconut caught my eye. I thought it would be cool for the kids to see me open it and it would be a little treat. Then I decided that I shouldn't waste what might be leftover, so I bought a lime (thinking that I would think of something) When I got to the seafood dept. I bought 2 lbs of shrimp.
Before I destroy my lovely fresh ingredients, I'd like an idea as to what to do next. Help?
Coconut Shrimp with Lime Dressing
Peanut or vegetable oil, for deep-frying
2 egg whites
1 tablespoon cornstarch
Kosher salt
Freshly ground black pepper
12 (U-15) jumbo shrimp, peeled, deveined, and flattened
2 cups flaked coconut
Lime dressing, recipe follows
2 bunches watercress leaves, for garnish
In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees F. (If you do not have a thermometer a cube of bread will brown in about 3 minutes.) In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides. Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately. Dress shrimp with lime dressing and garnish with watercress leaves.
Lime Dressing:
1 cup sour cream
1 lime, zested and juiced
1 small shallot, finely diced
2 tablespoons chopped parsley
1 tablespoon sugar
1/4 teaspoon finely chopped scotch bonnet pepper
Kosher salt
Freshly ground black pepper
Combine ingredients in a small bowl, and chill until ready to serve.
nfd?