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    Shrimp: 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-oz.) 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 Tbsp flaked coconut, and 3 Tbsp 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.

 

 

 


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