SAUTEED SHRIMP WITH COCONUT AND MUSTARD
Provided by Chitrita Banerji
Categories Wok Mustard Shellfish Sauté Quick & Easy Dinner Coconut Seafood Shrimp Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- If using whole coconut, pierce 2 softest eyes of coconut with a small screwdriver or a metal skewer, then drain and discard liquid. Bake whole coconut 15 minutes. Break shell with a hammer and remove flesh, levering it out carefully with screwdriver or point of a strong knife. Finely shred enough coconut to measure 1 cup using the 1/8-inch-wide holes of a box grater.
- Finely grind mustard seeds with a pinch of salt in grinder. Finely chop whole chile (without slit) and mash in mortar with pestle along with ground mustard seeds and a pinch of salt until chile is finely ground. Add 1 tablespoon water. Mix to a paste. (Alternatively, very finely chop chile, then stir with mustard seeds and water to form a paste.)
- Toss shrimp with turmeric and salt.
- Heat oil in wok over moderately high heat until hot but not smoking. Sauté shrimp, stirring, until it just turns pink, 2 to 3 minutes. Add grated coconut, mustard paste, remaining 6 chiles, and remaining 2 tablespoons water. Sauté, stirring, until water is absorbed and shrimp are well coated, about 2 minutes more.
COCONUT SHRIMP
No one really knows the origins of fried coconut shrimp, the crunchy, breaded kind that's served in chain steakhouses and beachfront restaurants, but its roots are likely found in the tiki bar culture, which was all the rage in the United States after World War II, when access to tropical produce like coconuts and pineapples became an everyday thing. Using egg whites instead of whole eggs and cornstarch instead of flour yields shrimp that are simultaneously crunchy yet light, and go just as well with piña coladas as they do with Champagne. We paired ours with a simple spicy-sweet dip made with marmalade, Dijon mustard and Sriracha, but you can also serve them with store-bought sweet chile sauce.
Provided by Margaux Laskey
Categories easy, quick, snack, weeknight, seafood, appetizer, main course
Time 30m
Yield About 24 shrimp
Number Of Ingredients 15
Steps:
- Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it's too thick, add a touch more lime juice.
- Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.
- Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.
- Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn't hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.
- Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.
- Serve immediately with dip.
SHRIMP WITH MUSTARD AND COCONUT
Steps:
- Prepare the mustard by grinding the seeds in a blender with small amounts of the coconut milk to a paste consistency. Reserve the rest of the coconut milk. Next, heat the oil in a saucepan at medium low heat and saute the onion,garlic,tomato until onion and garlic is translucent and tamato semi-dissolved. Do not brown. Add the turmeric, hot pepper powder, and mustard paste. Cook for 2 mins. Now add the shrimp, coating it with the paste and continue to cook until the shrimp turn pink. Do not overcook. Remove the shrimp with tongs shaking off/leaving as much of the paste as possible in the saucepan. Now, add the can of coconut milk into the saucepan with the paste and slowly bring to boil. Lower heat to simmer and add back the shrimp (and chopped hot green pepper). Simmer for 2 mins.
COCONUT SHRIMP WITH ORANGE MUSTARD SAUCE
Make and share this Coconut Shrimp With Orange Mustard Sauce recipe from Food.com.
Provided by JANIC412
Categories Coconut
Time 45m
Yield 1 cup
Number Of Ingredients 13
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.
Nutrition Facts : Calories 2620.3, Fat 118.8, SaturatedFat 98.5, Cholesterol 714.4, Sodium 6021.8, Carbohydrate 274.4, Fiber 34.5, Sugar 93, Protein 109.9
BEER-BATTERED COCONUT SHRIMP WITH PINEAPPLE-MUSTARD SAUCE
This recipe can be doubled. Plan ahead there is 30 minutes marinating time, and 20 minutes of freezing time. If your coconut strands are very long then either chop or process then to make them smaller, they will stick better to the beer/flour batter. The sauce can be made up to 1 day in advance. Purchase large shrimp for this, and the shrimp must be deveined and butterflied.
Provided by Kittencalrecipezazz
Categories Coconut
Time 1h3m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- For the dipping sauce; in a bowl combine all ingredients; cover and chill until ready to use.
- For the shrimp; peel the shrimp leaving the tails on.
- Butterfly the shrimp by making a deep slit down the back of each from the large end to the tail cutting to, but not through inside curve of shrimp.
- In a large bowl stir together coconut milk, cilantro and lime juice.
- Add in the shrimp; toss to coat; cover and chill for about 25-30 minutes.
- Drain the shrimp but DO NOT pat dry.
- In a small bowl whisk together the flour and beer.
- In a shallow dish combine the shredded coconut with flour and cayenne (if using.
- Dip the shrimp into the beer batter, then dredge in the coconut/flour mixture (pressing with fingers to adhear).
- Place the shrimp on a baking sheet then freeze for 20 minutes.
- Pour oil into a Dutch oven to depth of 2-inches.
- Heat oil to 350 degrees.
- Cook the shrimp in batches (2-3 minutes, or until golden).
- Drain on paper towels, then sprinkle lightly with salt.
- Serve immediately with prepared dipping sauce.
Nutrition Facts : Calories 207.5, Fat 8.9, SaturatedFat 7, Cholesterol 10.6, Sodium 86.4, Carbohydrate 27.9, Fiber 1.9, Sugar 13.5, Protein 4.5
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SHRIMP CURRY WITH COCONUT, MUSTARD SEEDS AND CHILES
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Total Time 1 hr 50 mins
- Preheat the oven to 375°. Spread the shredded coconut on a small rimmed baking sheet and toast, tossing halfway through, for about 4 minutes, until lightly browned. Let cool.
- In a large bowl, toss the shrimp with the toasted coconut, 1/3 cup of the shallots, the mustard seeds and turmeric. Cover and refrigerate for 1 hour.
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- In 3 separate small bowls, add the flour to one bowl, the eggs to the 2nd bowl, and the coconut and bread crumbs to the 3rd bowl.
- Using a fork, whisk the eggs until blended. Using your hands, blend the coconut and bread crumbs as well.
- In a large frying pan, heat the oil over medium heat. Depending on your pan size, you may have to add more oil. You want enough oil to cover the entire pan and be about 1/8-1/4 of an inch deep.
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- Preheat oven to 325°. Line a rimmed baking sheet with parchment paper and arrange fish on top. Drizzle oil over fish and season both sides with salt. Roast until flesh flakes when top is pressed with a spoon, 15–20 minutes, depending on the thickness of your pieces.
- Meanwhile, combine chile, coconut milk, honey, mustard, and turmeric in a high-sided skillet or wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook, whisking occasionally, until sauce is reduced by a third and thickly coats a spoon, 12–15 minutes. Add green beans and cook until tender, about 3 minutes. Remove from heat and add tomatoes and lime juice. Taste and season with more salt if needed.
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- Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to, but not through, inside curve of shrimp.
- Stir together coconut milk, cilantro, and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes. Drain shrimp from mixture (do not pat dry).
- Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish. Dip shrimp into beer batter; dredge in coconut mixture, pressing onto shrimp. Place shrimp on a baking sheet; freeze 20 minutes.
- Pour oil to depth of 2 inches into a Dutch oven, and heat to 350°. Cook shrimp, in batches, 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle lightly with salt. Serve immediately with Maui Mustard Sauce.
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