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COCONUT SHRIMP WITH SALSA
  • 2 lb Shrimp-large w/ tails,
  • 1 Peeled and deveined
  • 4 Eggs, large
  • 1/2 c Honey
  • 2 ts Cayenne pepper
  • 1/2 t Tabasco sauce
  • 1 1/2 c Flour, all-purpose, sifted
  • 1/2 c Cornstarch
  • 1 tb Curry powder
  • 4 c Bread ccrumbs, fine
  • 2 c Coconut-unsweetened shredded
  • 1 tb Orange zest, grated-thin top
  • 1 Layer of orange peel
  • 5 c Canola oil, about
    CALYPSO PUNCH RELISH:
  • 1 c Pineapple, fresh, diced fine
  • 1 c Orange segments, diced fine
  • 1/2 c Jicama, finely diced
  • 1/4 c Red Onion, finely diced
  • 1 tb Lime juice, fresh
  • 1 tb Ginger, fresh, minced
  • 1 tb Mint, fresh, minced
  • 1 tb Jalapeno chili, minced, opt.
  • 1 tb Honey
  • 1 Salt to taste
    1. Wash and dry shrimp and set aside. Beat eggs, honey, cayenne pepper, and hot sauce together. When well beaten, pour into a shallow bowl. Combine flour, cornstarch and curry powder in a shallow bowl. Then, combine bread crumbs, coconut, and orange zest in a third bowl. Dip each shrimp into egg mixture, them the flour mixture. Again dip into the egg mixture and finally in the coconut bread crumbs. Set aside. Heat oil to 325 degrees in a deep fry pan over medium high heat. When temperature is reached, add coconut shrimp a few at a time and fry for about 3 minutes or until golden. Drain on paper towels. Serve hot with Calypso Punch Relish

    2. Calypso Punch Relish:
      Combine all ingredients in a non-reactive bowl. Cover and allow to marinate 30 minutes before serving.

     
     

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