Thursday, February 19, 2009

You put the lime in da coconut

So this is possibly one of the best crowd pleasing recipes I know. I love the sauce because sweet and spicy never contrasted so well. Have fun making it, and let me know what you think in comments!

Coconut shrimp
1 1/2 lb fresh shrimp (love florida pinks, but they are kinda expensive so whatever you find will do!) peeled, devained, tail on
4 whole eggs
3 Tbs cornstarch
2 cups flour or more if needed
2 cups coconut flakes
2 cups unseasoned breadcrumbs
1 cup olive oil (fatty but so worth it!)
salt and pepper to taste

Dipping sauce
1 half small red onion rough chopped
1/2 cup orange marmalade
1/2 jalapeno pepper seeded and rough chopped
1 bunch of Cilantro
1/4 cup of lime juice

Combine flour and cornstarch in seperate bowl. The cornstarch is like the "glue" for your coconut. It will help the batter and the coconut to adhere to the shrimp. In another bowl whisk eggs until the yolks and whites are combined. place coconut flakes and unseasoned breadcrumbs in a third bowl. I like to create a little assembly line. Place all three bowls next to each other. Now this part might get weird but I have faith in you! Dredge (lightly dust) shrimp in flour and cornstarch mixture. Place shrimp in egg mixture. Place shrimp in breadcrumb and coconut mixture. Place oil in hot pan on medium heat. The oil should cover about 1/4 of the shrimp. I never said this was healthy. Place shrimp in pan and like mom always said: DO NOT TOUCH! let the crust develop before you move them around, otherwise you will have a big battered mess on your hands. You will see the coconut start to brown underneath, and thats your signal to flip. Place finished shrimp on plate lined with paper towels to remove excess oil. Now its time to get saucy! Are you ready for the directions to a perfect sauce all in one line? Combine all ingredients in Cuisenart mixer and pulse until combined. Done!

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