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Coconut Shrimp

March 14, 2012
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle

Ingredients

16 unpeeled shrimp

1/2 c. cream of coconut

3 tbs. cornstarch

1 tbs. mayonnaise

1 tbs. lemon juice

1 tsp. Worcestershire sauce

1 c. cornstarch

1 1/2 c. flaked coconut

1/2 c. fine dry bread crumbs

Vegetable oil

How to:

1. Peel shrimp leaving tail on.

2. Stir together cream of coconut and 3 tbs. cornstarch, 1 tbs. mayonnaise, 1 tbs. lemon juice, 1 tsp. Worcestershire sauce. Mix well.

3. Coat shrimp in 1 c. cornstarch. Dip in cream of coconut mixture and drain on a wire rack

4. Dredge shrimp in coconut. Dredge in bread crumbs. Place on baking sheet. Cover and chill for 1 hour

5. Pour oil into a Dutch oven to a depth of 2 inches. Heat to 350 degrees.

6. Fry in batches until golden brown. Drain on paper towels.

Makes 4 appetizer servings or 2 main course servings with a salad.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or easyridercharters.com. "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.

 
 

 

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