Wednesday, November 21, 2007
Coconut Shrimp with Sweet-Spicy Orange Marmalade Dipping Sauce
I know what you are thinking...this is not a Thanksgiving recipe...but it would be great for a holiday cocktail party!
Fairly simple and very delicious, once fried these can stand uncovered on a sheet pan or wire rack at 250 to keep warm, making them great for entertaining and allowing enough time to dispose of the oil and batter and clean up.
Coconut Shrimp with Sweet-Spicy Orange Marmalade Dipping Sauce:
(recipe adjusts as needed, this is the basic formula)
Jumbo raw shrimp, peeled & deveined with tails intact, butterflied
Vegetable oil for frying (use a deep fryer, or a deep skillet filled up 1/3 of the way)
Shredded coconut (sweetened is fine if that is all you can find)
Old Bay seasoning
Water as needed
Chili sauce like sriracha
Heat oil to frying temperature - about 390 (because it will cool down once food is placed in it and you want about 375 to fry) - or to the setting of your deep fryer.
Butterfly shrimp by cutting them in half almost all the way through, but not enough to cut into 2 pieces. You are just trying to split open the shrimp and increase it's surface area. Dredge in cornstarch, shake off excess.
Meanwhile, mix equal parts cornstarch and flour in a bowl with water to create a thick batter - you want a consistency similar to pancake batter, perhaps a bit thinner. Season well with salt and pepper.
Lay out coconut in a flat bowl, dish or plate. Season well with salt and Old Bay seasoning.
Dip dredged shrimp in batter, letting excess pour off. Coat with coconut. Repeat with all shrimp, then fry in batches until coconut is toasted and golden brown. If, like me, your shrimp aren't done but the coconut is brown, bake in a 350 oven until shrimp and batter are cooked through.
For sauce, mix all ingredients to taste, serve with shrimp.