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Food Friday!
Coconut Shrimp (spicy but not hot)
| 35 large shrimp deveined 1/4 cup of lime juice 1/2 tsp. salt 1 1/2 tsp. curry powder 1/2 tsp ginger 1 1/2 cup grated coconut 12 oz. beer 2 1/2 cups flour | Apricot Dipping Sauce: 1 cup apricot preserves 1/4 cup raspberry vinegar 1/4 cup sherry vinegar 1 tsp. paprika dash of Tabasco sauce 2 tsp. salt 1/2 tsp. pepper 1 tbs. sugar |
Split shrimp lengthwise down to tail with a sharp knife, but do not sever tail. Combine lime juice, salt, hot curry powder and ginger in a small bowl. Add shrimp, cover and refrigerate for at least 2 hours. To prepare coconut coating and beer batter, lightly toast coconut on cookie sheet at 375 degrees for 3 to 5 minutes. Set aside. Mix beer, flour, salt, white pepper, sugar and paprika. Heat oil in heavy skillet; hot. Dip shrimp in batter and fry until brown. Roll immediately in toasted coconut. Serve with apricot sauce. Combine apricot preserves, both vinegars, paprika and Tabasco in a | |
