|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Coconut Shrimp With Pineapple-Mustard Dip |
|
Serves: 6 Print this RecipeThis recipe for one of the classic deep-fried appetizers also appears in my book Simply Shrimp. It bears repeating--prepared with a light beer batter and unsweetened coconut, I think it's the best version around. The shrimp are also great dunked in Peanut-Lime Dipping Sauce (see Rice Crisps With Peanut-Lime Dipping Sauce), so you might want to serve both sauces and offer guests a choice. Makes 6 to 8 appetizer servings PINEAPPLE-MUSTARD DIP: 1/2 cup pineapple preserves 3 tablespoons Dijon style mustard COCONUT BATTER: 1 cup all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons Madras-style curry powder 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1 1/4 cups flat lager beer 2 large eggs, beaten 1 cup unsweetened desiccated coconut (available at natural foods stores) 1 pound extra-large to large shrimp, peeled (leave tail segment attached) and deveined Vegetable shortening or vegetable oil for deep-frying 1. TO MAKE THE DIP: In a small saucepan, bring the preserves to a simmer over medium heat, stirring constantly. Remove from heat and stir in the mustard. Keep the dip warm. (The dip can be prepared up to 4 hours ahead, and reheated gently before serving.) 2. TO MAKE THE BATTER: In a medium bowl, whisk the flour, baking powder, curry powder, salt, and cayenne together. Add the beer and eggs and stir with a spoon just until combined (do not overmix). Fold in 1/2 cup of the coconut. Put the remaining coconut in a deep plate. 3. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 360°F. 4. In 2 or 3 batches, dip each shrimp in the batter, letting the excess batter drip back into the bowl, then roll the shrimp in the coconut. Deep-fry without crowding, until golden, 2 to 3 minutes. Using a wire-mesh skimmer, transfer the shrimp to the wire rack and keep warm in the oven until all the shrimp are deep-fried. Serve immediately, with the warm pineapple-mustard dip. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Mozzarella Cubes On Spaghetti Sticks With Pizzaola Sauce Root Vegetable Chips With Roasted Garlic Dip Little Meatballs With Salsa Verde Rice Crisps With Peanut-Lime Dipping Sauce Tostaditas With Ancho Salsa Roja Glittering Spiced Walnuts Coconut Shrimp With Pineapple-Mustard Dip Parmesan Pasta Nibbles Pork And Shrimp Balls With Sweet And Spicy Dipping Sauce Spiced Mixture |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
