Friday, August 20, 2010

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
small saucepan over medium heat for 3 to 4 minutes, stirring several times.
Heat until thoroughly blended. Serve warm with coconut shrimp.

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