Shrimp: Coconut Shrimp with Maui Mustard Sauce
Source of Recipe
Coastal Living, July 2004
List of Ingredients
- 18 unpeeled, large fresh shrimp
- 1 cup coconut milk
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp fresh lime juice
- 1 cup all-purpose flour
- 3/4 cup beer
- One 7-ounce package sweetened flaked coconut
- 1/2 cup fine, dry breadcrumbs (commercial)
- Peanut oil
- Salt
- Maui Mustard Sauce (recipe follows)
Instructions
- Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to (but not through) inside curve of shrimp.
- Stir together coconut milk, cilantro and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes.
- Drain shrimp (do not pat dry).
- Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish. Dip shrimp into beer batter; dredge in coconut mixture, pressing onto shrimp. Place shrimp on a baking sheet; freeze 20 minutes.
- Pour oil to depth of 2 inches into a Dutch oven, and heat to 350º F. Cook shrimp, in batches, 2 to 3 minutes, or until golden. Drain on paper towels, and sprinkle lightly with salt. Serve immediately with Maui Mustard Sauce.
Makes 10 to 12 appetizer servings.
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MAUI MUSTARD SAUCE
• 1/3 cup pineapple preserves
• 1/3 cup apricot preserves
• 1/4 cup stone-ground mustard
Stir together all ingredients in a small bowl. Cover and chill.
Makes about 1 cup.
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