ix well.
To Make Coconut Shrimp:
In a bowl, whisk
oom temp before serving.
Coconut Shrimp:. Buy shrimp cleaned and with the
Rinse shrimp in cold water and pat
Shrimp:
Heat 3\"
Pat shrimp dry with paper towels.
b>recipe make sure that the oil is not too hot, for the shrimp
Peel and devein the shrimp leaving the tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
Make a well in center of the flour mixture. Gradually add beer stirring until batter is smooth.
Dip shrimp in batter then dredge in the coconut. Fry shrimp in hot oil until lightly browned.
Drain in paper towels.
Orange Mustard Sauce: Combine marmalade, juice and mustard in a small bowl, stirring well. Makes 1 cup.
Jan.
he shrimp on paper towels.
Put cornstarch, egg whites and coconut
For the Pickled Vegetables: Mix the
For the salsa: Combine all ingredients
Butterfly each shrimp by cutting slightly more than
utter on dough and bake for 8 minutes. Set aside.
il.
Peel and devein shrimp. Using a small, sharp knife
For the polenta, bring stock and
Peel,and devein shrimp, retaining tails; set aside.
Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
Arrange coconut shrimp on large lettuce leaves on individual serving plates.
Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.
FOR THE SHRIMP PREP: Peel and devein
o 400\u00b0.
Rinse shrimp and drain well on paper
For the dipping sauce, combine ingredients
o burn garlic.
Cook for about 2 minutes. Add wine
Sauce #1 ~ Marmalade Dipping Sauce:
Combine ingredients in a small saucepan over medium-low heat for 10 minutes, stirring occasionally.
Sauce #2 ~ Pineapple Salsa:
Combine ingredients and serve.
Sauce #3 ~ Apricot Preserves Dipping Sauce:
Combine ingredients and serve.
Sauce #4 ~ Rum Dipping Sauce (from Paula Deen):
Combine ingredients and serve.