February 6, 2009, Newsletter Issue #102: coconut Batter Fried Shrimp

Tip of the Week

Shrimp recipes range from appetizers to main dishes, of course, and who knows shrimp better than Red Lobster? Here is a tasty recipe that can be used for any occasion. For those times when you want something that is a nice change of pace from your everyday type of meal, this shrimp recipe is for you. The sweet dipping sauce adds a delightful twist to the fried shrimp.

Coconut Battered Fried Shrimp serves 4
1-1/4 c unbleached flour
1-1/4 c cornstarch
6-1/2 t baking powder
½ t salt
¼ t Cajun seasonings
1-1/2 c cold water
½ t vegetable oil
1 pound uncooked large shrimp, peeled and deveined
2-1/2 c flaked coconut, unsweetened
Additional oil for frying

Dipping sauce:
1 c orange marmalade
¼ c honey
Heat oil in electric skillet til bubbly, 375 degrees. Or, you can use a deep-fat fryer.
Combine first five ingredients into a mixing bowl.
Stir in water and oil, mix until smooth.
This will be your batter mixture.
Dip shrimp into batter, then into coconut. Coat thoroughly.
Place into bubbling oil.
Fry only a few shrimp at one time (about 3 minutes) until golden brown.
Drain on paper towels.

To prepare dipping sauce: Heat marmalade and honey in a saucepan. Stir until blended. Serve warm.

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