What is a good recipe for cocounut shrimp?!
What is a good recipe for cocounut shrimp?
Answers:
From Tyler Florence (so delish)
Peanut or vegetable oil, for frying
1/4 cup cornstarch
3 large egg whites
Kosher salt and freshly ground black pepper
2 cups flaked coconut
1 1/2 pounds jumbo shrimp, peeled with tails on
Red Curry Sauce, recipe follows
1 green onion, white and green part, chopped
1 handful fresh mint, hand-torn
Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.
In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.
Red Curry Sauce:
2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juiced
Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
Yield: 1 cup
search yahoo.com
Coconut Shrimp with Orange Marmalade Recipe courtesy Robert Pickens
Show: Paula's Home Cooking
Episode: Caribbean Cooking
2 cups shredded sweetened coconut
2 cups bread crumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
Vegetable oil, for frying
Dipping Sauce:
1/2 cup orange marmalade
1 to 2 tablespoons dark rum
In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil to 350 degrees F. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.
For the Dipping Sauce: heat the marmalade in a small saucepan over low heat. Thin with rum as desired
INGREDIENTS
* 1 egg
* 1/2 cup all-purpose flour
* 2/3 cup beer
* 1 1/2 teaspoons baking powder
* 1/4 cup all-purpose flour
* 2 cups flaked coconut
* 24 shrimp
* 3 cups oil for frying
DIRECTIONS
1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Enjoy!!
1 1/2 lbs raw jumbo shrimp
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
2 cups coconut
Sauce
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
3 drops Tabasco sauce
Peel and devein the shrimp; dry on paper towels.
Mix the flour, cornstarch, salt and pepper in a medium bowl.
Add oil and the ice water to the dry ingredients; stir to blend.
Heat the oil to 350 degrees in an electric skillet.
Dip the shrimp in the batter, then roll each shrimp in the coconut.
Fry shrimp for about 4 minutes, or until lightly browned.
Do not overcook!
Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.
Serves: 4
Coconut Fried Shrimp
Serving Size : 4
1 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup flour
1 tsp. salt
1/8 tsp. pepper
1 lb. cleaned shrimp
1 egg, slightly beaten
Oil for frying
MIX coconut, flour, salt and pepper. Dip shrimp in egg; roll in coconut mixture.
HEAT oil in large deep skillet on medium heat to 325F.
ADD shrimp; cook 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon wedges or a sauce, if desired.
Use oils with high smoke points for frying. Canola, corn, peanut, safflower and soybean are good choices.
Coconut Fried Shrimp
INGREDIENTS
oil for frying
1/2 cup flour
2 teaspoons curry powder
2 cups shredded coconut
Salt and pepper to taste
1 pound cleaned shrimp
2 eggs, beaten
DIRECTIONS
Preheat oil in skillet or wok on medium heat to 350 degrees.
Mix flour, curry, coconut, salt and pepper.
Dip shrimp in egg mixture then roll in flour mixture. Repeat.
Cook about 3 minutes on each side or until golden brown.
coconut shrimp
1 1/2 pound Large raw shrimp
1/2 cup All-purpose flour
1/2 cup Cornstarch
1 tablespoon Salt
1/2 tablespoon White pepper
2 tablespoons Vegetable oil
1 cup Ice water
Oil for deep frying
2 cups Short shredded coconut
1/2 cup Orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup Honey
4 Drops Tabasco sauce
Preparation
Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a
bowl, mix all dry ingredients for batter. Add 2 Tbsp oil and ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding more as
needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until
lightly browned, about 4 minutes. Bake at 300 5 minutes to finish cooking
of the shrimp. Serve with sweet and sour sauce or the following sauce:
Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to
taste.