Joe wrote on Fri, 18 Apr 2008 10:56:22 -0400:

JC> "Dave Smith" > wrote in message
JC> ...
??>>
??>> It does seem a waste to bread good jumbo shrimp. It
??>> certainly not my favourite way to do shrimp. However, I am
??>> tempted to try my hand at coconut shrimp.
??>>
JC> It isn't the only way I eat them but is one of my favorite
JC> ways. Out of the 3 lbs I had of these this was the last
JC> pound as the other two pounds where grilled.

JC> Here is the basic recipe if you are interested:

JC> Coconut Shrimp

JC> Peanut or vegetable oil, for frying
JC> 1/4 cup cornstarch
JC> *1/2 cup Panko bread crumbs ( I use the honey flavored) -
JC> optional mixed with coconut flakes
JC> 1 large egg beaten
JC> Kosher salt and freshly ground black pepper
JC> 1 cup flaked coconut - ( if mixed with panko use a 1/2 cup)
JC> 1 pounds jumbo shrimp, peeled with tails on

JC> Heat oil in a large deep skillet, or heavy pot or deep
JC> fryer to 350 degrees F.

JC> Dredge the shrimp with the cornstarch then the egg mixture
JC> and shake off any excess. Press the shrimp into the coconut
JC> flakes (or coconut mixed with panko) be sure to coat both
JC> sides.

JC> Deep-fry the shrimp in batches until the coconut is golden
JC> brown, about 2 to 3 minutes. Using tongs or a slotted
JC> spoon, remove the shrimp to paper towels to drain.

JC> Orange Dipping Sauce
JC> 1/2 cup orange marmalade
JC> 1 to 2 tablespoons dark rum
JC> 1 lime, juiced

A mild curry sauce works very well too!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not