ix well.
To Make Coconut Shrimp:
In a bowl, whisk
Rinse shrimp in cold water and pat
oom temp before serving.
Coconut Shrimp:. Buy shrimp cleaned and with the
cook 1 minute.
Add coconut milk, water, and salt, and
ne. The original recipe called for 2
Shrimp:
Heat 3\" of
Preheat oven to 350\u00b0F. Lightly oil 2 baking trays.
Coat shrimp in flour, shaking off excess. Dip in egg then coat in coconut. Thread onto soaked bamboo skewers and arrange in a single layer on prepared trays. Bake for 15 mins, or until cooked through.
Meanwhile, combine remaining ingredients in a small bowl with 2 tbsp water to make a dipping sauce.
Serve hot shrimp with dipping sauce.
In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, ginger, garlic and salt. Bring to a boil then reduce to simmer.
Add green beans and cook 2 minutes.
Add shrimp and cook until pink, (~5 minutes).
Top soup with green onions and serve with sliced lime and crusty bread.
A glass of dry white wine will really make it over the top:).
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.
il.
Peel and devein shrimp. Using a small, sharp knife
he shrimp on paper towels.
Put cornstarch, egg whites and coconut
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.
Butterfly each shrimp by cutting slightly more than
o 400\u00b0.
Rinse shrimp and drain well on paper
stir to combine panko, shredded coconut, 1/2 teaspoon salt and
Cook the curry paste in a large deep skillet on medium heat, stirring, for about 1-2 mins.
Add the shrimp, vegetables, fish sauce, 1/2 cup water and coconut milk; bring to a boil, stirring. Reduce the heat to low; simmer, uncovered, for about 5 mins, or until the shrimp change color and the sauce thickens.
Serve sprinkled with basil.
Place the Thai curry paste in a saucepan and cook, stirring continuously, 3 mins. Add 1 1/2 cups boiling water, the lemongrass and lime leaves. Bring to a boil, reduce heat and simmer, uncovered, 20 mins until thickened. Add the coconut milk, season and simmer 2 mins. Add the shrimp and tomatoes. Bring back to a boil, then reduce heat and simmer 3 mins until the shrimp are cooked through. Sprinkle with cilantro and serve with rice.
Heat oil in large skillet on medium-high heat. Cook eggplant, stirring, until lightly browned. Add curry paste; cook, stirring, until fragrant. Stir in coconut milk and 1 cup water; bring to a boil. Reduce heat to low; simmer, uncovered, for 3 mins.
Add shrimp, fish sauce, lime juice and sugar to pan; simmer, stirring, until shrimp are cooked. Remove from heat. Stir in herbs and ginger.
ntil ready to serve.
Thai Coconut Curry Noodles:
Place the
ossing once or twice. Cook shrimp over high heat on BBQ