If you want your friends to come over for dinner, whisper the words "coconut shrimp". I've been experimenting with shrimp lately. Shrimp cocktail, grilled shrimp, shrimp in cream sauce over pasta..and fried and battered shrimp.
There's a particular brand of battered shrimp that I love, which I sell to many of my wholesale accounts... Restaurants whom you would never suspect buying pre-made battered shrimp. That's how great this brand is.
I tested the pre-made battered shrimp on some good friends a week or so ago. Big thumbs up!
I'm going to attempt to copy the recipe. Here's what I plan on doing, and I'll tweek it after. And by the way, I have always used my frying pan for frying, but our good friend Jose' just gave us his deep fryer, so I'm going to break it in with my coconut battered shrimp.
*Note: The two pictures posted are the boxed battered shrimp on my frying pan and a beautiful coconut shrimp shot that I found on google images which I'll replace with my own picture once I finish cooking them.
*Defrost 16-20 sized, peeled/deveined raw shrimp, tail on. I use a minimum of 2 pounds = about 35 shrimp.
2 eggs
1 1/2 cups all-purpose flour
1 1/2 cups panko flakes
1 cup dark beer
2 teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons sugar
2 1/2 cups flaked coconut
35 shrimp
3 cups oil for frying
In medium bowl, combine eggs, 3/4 cup flour, beer and baking powder for the wet batter.
Place 3/4 cup flour, panko, spices and coconut in another bowl for dry batter.
Hold shrimp by tail, and dredge in a bit of plain flour, shaking off excess.
After the shrimp is dipped in the dry batter, roll it in the dry coconut/panko dry batter.
Place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees in a deep-fryer. You can certainly use your flying pan too.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with sauces.
NO NEWS IS GOOD NEWS. If I like this recipe and the date is beyond October 10th, then go for it, my loyal 13 followers!
Cocktail and Tartar Sauces, see earlier blogs.
Orange Marmalaide Dipping Sauce:
1 cup ketchup
Juice from 1 lemon
1 tablespoon horseradish
black pepper/aalt to taste
1 teaspoon fresh minced parsley
1/4 cup orange marmalaide
2 dashes, worcestershire sauce
2 dashes, tobasco or hot sauce
There's a particular brand of battered shrimp that I love, which I sell to many of my wholesale accounts... Restaurants whom you would never suspect buying pre-made battered shrimp. That's how great this brand is.
I tested the pre-made battered shrimp on some good friends a week or so ago. Big thumbs up!
I'm going to attempt to copy the recipe. Here's what I plan on doing, and I'll tweek it after. And by the way, I have always used my frying pan for frying, but our good friend Jose' just gave us his deep fryer, so I'm going to break it in with my coconut battered shrimp.
*Note: The two pictures posted are the boxed battered shrimp on my frying pan and a beautiful coconut shrimp shot that I found on google images which I'll replace with my own picture once I finish cooking them.
*Defrost 16-20 sized, peeled/deveined raw shrimp, tail on. I use a minimum of 2 pounds = about 35 shrimp.
2 eggs
1 1/2 cups all-purpose flour
1 1/2 cups panko flakes
1 cup dark beer
2 teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons sugar
2 1/2 cups flaked coconut
35 shrimp
3 cups oil for frying
In medium bowl, combine eggs, 3/4 cup flour, beer and baking powder for the wet batter.
Place 3/4 cup flour, panko, spices and coconut in another bowl for dry batter.
Hold shrimp by tail, and dredge in a bit of plain flour, shaking off excess.
After the shrimp is dipped in the dry batter, roll it in the dry coconut/panko dry batter.
Place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees in a deep-fryer. You can certainly use your flying pan too.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with sauces.
NO NEWS IS GOOD NEWS. If I like this recipe and the date is beyond October 10th, then go for it, my loyal 13 followers!
Cocktail and Tartar Sauces, see earlier blogs.
Orange Marmalaide Dipping Sauce:
1 cup ketchup
Juice from 1 lemon
1 tablespoon horseradish
black pepper/aalt to taste
1 teaspoon fresh minced parsley
1/4 cup orange marmalaide
2 dashes, worcestershire sauce
2 dashes, tobasco or hot sauce
