Wednesday, June 19, 2013
Here's a tale of a great-tasting seafood staple that's simple to make. We're talking about gourmet coconut shrimp. There's plenty of appeal in this decadent dish that works as an appetizer or a main meal. It's swimming in goodness.
At a glance
1 lb. small raw shrimp, shelled and de-veined 1/3 cup lemon juice 1/2 tsp. salt 1/3 tsp. ground ginger 3 tsp. curry powder 1 3/4 cups flour 2 tsp. baking powder 1 1/4 cups skimmed milk 1/2 cup Coco Casa Cream of Coconut 1 (3 1/2 oz.) can of flaked coconut Oil
Marinate shrimp in lemon juice, salt, ginger and curry powder for 1 to 2 hours. Drain well. Prepare batter of 1 1/2 cups flour, baking powder, milk and cream of coconut. Coat shrimp with remaining flour; dip in prepared batter and then dip lightly into flaked coconut. Fry in deep hot oil about 2 to 3 minutes. Fry only about 6 shrimp at a time.
Ready in 1 hour and 20 min
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