Coconut Shrimp With Calypso Punch Relish Dnsr

Ingredients

2 lb shrimp-large w/ tails, 1 peeled and deveined 4 each eggs, large 1/2 cup honey 2 tsp cayenne pepper 1/2 tsp tabasco sauce 1 1/2 cup flour, all-purpose, sifted 1/2 cup cornstarch 1 tbsp curry powder 4 cup bread ccrumbs, fine 2 cup coconut-unsweetened shredded 1 tbsp orange zest, grated-thin top 1 layer of orange peel 5 cup canola oil, about CALYPSO PUNCH RELISH 1 cup pineapple, fresh, diced fine 1 cup orange segments, diced fine 1/2 cup jicama, finely diced 1/4 cup red onion, finely diced 1 tbsp lime juice, fresh 1 tbsp ginger, fresh, minced 1 tbsp mint, fresh, minced 1 tbsp jalapeno chili, minced, opt. 1 tbsp honey 1 salt to taste

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Preparation
 
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 golden. Drain on paper towels. Serve
hot with
: 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.

 

 
Servings: 6

 

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