Coco Shrimp With Orange Marmalade And Beer Batter Food

COCONUT SHRIMP WITH SPICY ORANGE MARMALADE SAUCE

Steps:

• Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
• Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
• Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
• Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

COCO SHRIMP WITH ORANGE MARMALADE AND BEER BATTER

Steps:

• Take 6 eggs and whisk in a mixing bowl until smooth and consistent. Add 12 oz of beer (I prefer to use the pale beers and drink the dark. It will alter the flavor the darker the more bitter. It's about you not the guest--it's your food your creation). Mix well till smooth. Add the baking powder and the Cajun season or make your own. I go with mostly paprika, a dash of garlic and onion powder, and a pinch cayenne and red pepper, but only make a tablespoons worth. Mix evenly then add the flour little at a time. This prevents clumping--no one wants to eat a flour ball. You should have a rich and smooth texture. To test this, dip a spoon in and pull it out. The spoon should stay covered. If it is runny, add a little flour till you have the consistency you want. Place in the fridge and let chill. (Shelf life 1.5 days).
• Take unpeeled 16/20 (otherwise known as jumbo shrimp) and peel over a sink with a slow run of water to wash. Make sure to place shrimp in an ice bath or they will spoil and make you sick. Be very careful of what you touch while doing the shrimp. You do not want to spread bacteria everywhere. Handle like you would raw chicken or pork. To peel shrimp, leave the tale on and try not to bend the shrimp too hard. You don't want to break its back yet. Be sure to remove the spinal column (known as the vein). Clean as you peel under the running water. You will see a variety of colors in them. (Shelf life 2-3 days if stored properly with ice on top).
• Heat your deep fryer to 350°F After cooking in the grease everything will taste a little fishy, so you want to dump it when you are done unless you can filter clean.
• Place in one container that is 1 inch high by 6 inches wide and however long you want: the coconut (flaked) next to it will be the beer batter and in the last container, place a mixture of your Cajun season and flour. Mix the seasoning well in to the flour. It will have an orange tint. Take the shrimp and snap it a little in the middle of the back (you will feel it, trust me) then cover it in the flour, then dip in the beer batter, and then roll it in the coconut. This will get messy. Repeat with all shrimp and place in basket. When you put the basket in the fryer they will float. You might want to hold them down with a metal spatula. They should cook for 2-2 1/2 minutes or until golden brown. It is important that you let them cook this long. You do not want raw shrimp. If your shrimp are too big, you will cook longer--too small, cook less. Use good judgment here! They should come out flat on the bottom. Now you can snap the middle piece of the tail inwards so they fan out.
• Now the sauce is the easy part. Mix in a bowl the orange marmalade, horseradish, and corel mustard in a mixing bowl on med-low till blended. (Shelf life 6 days).

COCONUT SHRIMP WITH ORANGE MUSTARD SAUCE

Steps:

• Peel and devein the shrimp leaving the tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
• Make a well in center of the flour mixture. Gradually add beer stirring until batter is smooth.
• Dip shrimp in batter then dredge in the coconut. Fry shrimp in hot oil until lightly browned.
• Drain in paper towels.
• Orange Mustard Sauce: Combine marmalade, juice and mustard in a small bowl, stirring well. Makes 1 cup.
• Jan.

CRUNCHY COCONUT SHRIMP WITH SWEET ORANGE MARMALADE SAUCE

Steps:

• DIP: Place all ingredients into a food processor and pulse until smooth and place mixture in a small serving bowl; set aside.
• SHRIMP: Melt enough shortening or oil to equal 2-inches in a deep frying pan or use and electric deep fryer heated to 365°F.
• In a shallow dish, combine flour, cornstarch, jerk seasoning, and paprika. Pour coconut milk in a second bowl. In a third shallow dish, combine the crushed shredded wheat and coconut. Layout cooling racks and place waxed paper underneath to catch drippings.
• Hold each shrimp by the tail, coat with flour mixture, dip into coconut milk then into crushed shredded wheat mixture. Place shrimp on rack and repeat process until all shrimp are done.
• Fry 6-8 shrimp are at a time for 1-2 minutes or until golden brown. Drain on paper towels.
• NOTE: Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp in the oven at 375°F.

BEER BATTERED COCONUT SHRIMP

Steps:

• Combine egg, flour, beer and baking powder in a medium bowl. Place 1/4 cup flour and coconut in two separate bowls.
• To Batter Shrimp - 1. Hold shrimp by tail, dredge in flour, sand shake off excess. 2. Dip in egg/beer batter and allow excess to drip off. 3. Roll shrimp in coconut, and place on a baking sheet lined with parchment paper.
• Refrigerate for 30 minutes shrimp for 30 minutes, while heating oil to 350 degrees F (175 degrees C) in a deep-fryer or deep pan on the stove.
• Cook shrimp for 2 to 3 minutes in oil or until golden brown, turning once. Drain shrimp on paper towels. Goes good with orange marmalade sauce.