Coconut shrimp with calypso punch relish

6 Servings

Ingredients

Quantity Ingredient
2 pounds Shrimp-large w/ tails
½ cup Cornstarch
Peeled and deveined
1 tablespoon Curry powder
4 Eggs -- large
4 cups Bread ccrumbs -- fine
½ cup Honey
2 cups Coconut-unsweetened
Shredded
2 teaspoons Cayenne pepper
1 tablespoon Orange zest -- grated-thin
Top
½ teaspoon Tabasco sauce
Layer of orange peel
1½ cup Flour, all-purpose --
Sifted
5 cups Canola oil -- about
CALYPSO PUNCH RELISH-----
1 cup Pineapple, fresh -- diced
Fine
1 tablespoon Ginger, fresh -- minced
1 cup Orange segments -- diced
Fine
1 tablespoon Mint, fresh -- minced
½ cup Jicama -- finely diced
1 tablespoon Jalapeno chili, minced --
Opt
¼ cup Red Onion -- finely diced
1 tablespoon Honey
1 tablespoon Lime juice -- fresh
Salt to taste

Directions

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 personal service : 08/30/92 8:02 PM Calypso Punch Relish: Combine all ingredients in a non-reactive bowl. Cover and allow to marinate 30 minutes before serving. Adapted from "Hot!" by Judith Choate. Published in TimesDaily (Florence, Alabama) Wednesday, August 26, 1992. Formatted by Mary Dishongh Bowles.

Recipe By :

From: Date: File

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