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Coconut-Macadamia Nut Shrimp

Source of Recipe


Coastal Living






List of Ingredients



• 2 cups all-purpose flour
  
• 1/2 cup ground macadamia nuts
  
• 1 (12-ounce) beer, divided
  
• 2 egg yolks
  
• 2 Tbsp vegetable oil
  
• 2 Tbsp cream of coconut
  
• 1 tsp salt, divided
  
• 1 tsp freshly ground pepper, divided
  
• 18 unpeeled fresh jumbo shrimp
  
• 1 Tbsp lime juice *
  
• 1 clove garlic, minced
  
• 2 cups flaked coconut
  
• Vegetable oil
  






Instructions



1. Combine the flour and macadamia nuts in a large bowl; make a well in the center of the flour mixture. Combine half of the beer, egg yolks, 2 tablespoons oil and cream of coconut; add to dry ingredients, stirring until just moistened. Stir in remaining half of beer, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth.
   
   
2. Peel shrimp and devein, if desired (leaving tails intact). Combine remaining salt and pepper, lime juice and garlic in a large bowl; add shrimp, tossing to coat. Cover and chill 30 minutes.
   
   
3. Dip shrimp in batter; dredge in coconut. Pour oil to a depth of 2 inches in a Dutch oven; heat to 375 degrees (F). Fry shrimp 6 to 8 minutes, or until golden. * Drain on paper towels.
   
   Makes 6 servings.
   
   






Final Comments


* I tried this recipe and it came out very good; I did make a few changes. 1 tablespoon lime juice wasn't enough, in my opinion. I would use more (to your taste). Also, the frying time of 6 to 8 minutes might be too long, however, I used medium shrimp due to a lack of the jumbo variety.

FOR A DIPPING SAUCE, I came up with this one and it came out quite good: Place 1/2 cup orange marmalade in a saucepan over low heat; add 3 to 4 tablespoons flaked coconut, and 3 tablespoons Pub Dark Beer mustard (or another variety of dark brown mustard). Warm over low heat; serve with shrimp.

The beer batter for this recipe also works very well for fish. Try pieces of cod, battered and floured, then fried in the hot oil for about 8 minutes per batch.