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Tuesday, August 30, 2011

Coconut Shrimp with Nuts and Panko

Coconut Shrimp with Nuts and Panko

Coconut Shrimp Recipe Ingredients

* 1 1/2 cups flaked coconut shopping list
* 1/3 cup blanched almonds, ground. Obviously, you're not limited to almonds -- if you like pecans, then used ground pecans. If you're partial to walnuts, then use walnuts. shopping list
* 1/3 cup panko bread crumbs. Don't use regular bread crumbs -- they soak up too much oil and don't give you the light texture you're looking for. panko is generally available, either in a decent grocery store or in an Asian market. Make the effort -- it's really key to making this dish. shopping list
* 1 cup all purpose flour shopping list
* 2 beaten eggs shopping list
* 1/4 teaspoon salt shopping list
* 1 lb medium (31-40 count) shrimp, shelled shopping list
* oil for deep frying

Coconut Shrimp Recipe Instructions :

* Combine the coconut, ground nuts, and Panko and spread on a large plate.
* Place the seasoned flour and eggs in separate bowls.
* Heat the oil in a sauce pan to a temperature of 360 degrees
* Dredge each shrimp with flour and shake off the excess.
* Dip the floured shrimp in beaten egg.
* Then place the shrimp on the plate with the coconut, crumbs, and Panko and make certain it's complete coated.
* Drop the coated shrimp carefully into the hot oil and fry until they are golden brown. Don't overcook the shrimp -- the deep frying process should only take a minute or two.
* Drain on paper towels.
* Your oil has to be really hot -- otherwise, you're going to end up with soggy, gummy shrimp (not good). You should be able to go from cracking the eggs and measuring out the coconut to serving the shrimp in about fifteen minutes.
* Serve with your own dipping sauce ..enjoy it !

Sunday, August 21, 2011

Coconut Shrimp Gado Gado

Coconut Shrimp Gado Gado
Coconut Shrimp Recipe Ingredients

* 1/2 small head cabbage cut up shopping list
* 1 small head cauliflower shopping list
* 4 carrots cut in small strips shopping list
* 1-1/2 cups fresh green beans chopped shopping list
* 2 cups fresh bean sprouts shopping list
* 2 pounds baby shrimp cooked shopping list
* Peanut Sauce: shopping list
* 3 tablespoons oil shopping list
* 1/2 cup white onions finely chopped shopping list
* 2 cloves garlic minced shopping list
* 2 cups vegetable stock shopping list
* 1-1/2 cups coconut milk shopping list
* 2 teaspoons hot peppers chopped shopping list
* 2 teaspoons lemon juice shopping list
* Grated rind of 1 lemon shopping list
* 1 cup chunky peanut butter shopping list
* 2 bay leaves shopping list
* 1 teaspoon ginger root finely grated shopping list
* 1 teaspoon salt shopping list
* 1 teaspoon soy sauce with 1 teaspoon brown sugar added

Coconut Shrimp Recipe Instructions :

* Cook or steam cabbage, cauliflower, carrots, green beans and bean sprouts separately until crisp-tender then set aside.
* Heat oil in heavy skillet then add onion, garlic and shrimp and sauté 5 minutes.
* Reduce heat and add stock, peppers, lemon juice, lemon rind, peanut butter, bay leaves, ginger root, coconut milk, salt and soy sauce then simmer 15 minutes.
* Arrange vegetables and shrimp on large platter.
* Top with peanut sauce.
Enjoy it !

Monday, August 15, 2011

Thai Coconut Shrimp Curry












Thai Coconut Shrimp Curry

The curry sauce recipe is simple - just stir together the various basic ingredients, or blend them up in a blender. The secret ingredient in this curry is a hint of tomato in an otherwise basic yellow curry, which brings the taste up to a new level. Also added to this sumptuous curry are pineapple chunks (fresh or canned) plus coconut milk and dry toasted coconut for a tropical-tasting Thai curry you'll want to make again and again.

Coconut Shrimp Recipe Ingredients:

* SERVES 4 as an entree
* 12-14 medium to large fresh shrimp - remove the shells, but leave the tails on
* 1 14 fl. oz can pineapple chunks (or 1 1/2 to 2 cups fresh pineapple chunks)
* 1 1/2 to 2 cups cherry tomatoes
* 1/3 cup dry toasted coconut
* handful of fresh coriander (to garnish)
* CURRY SAUCE:
* 1 can good-quality coconut milk (regular or lite)
* 1 stalk lemongrass, finely sliced and minced - (OR 2-3 Tbsp. frozen prepared lemongrass)
* 1-2 fresh red chilies, minced OR 1-3 tsp. Thai chili sauce,
* 1/4 cup cooking onion, minced
* 3-4 cloves garlic, minced OR 1/2 Tbsp. bottled pureed garlic
* 1 thumb-size piece galangal or ginger, grated or minced
* 1/2 tsp. shrimp paste OR substitute 1 Tbsp. fish sauce
* 1 tsp. turmeric
* 1 tsp. ground coriander
* 3 kaffir lime leaves (frozen or fresh)
* 1 Tbsp. brown sugar
* 1 Tbsp. ketchup OR tomato paste (if using tomato paste, sweeten it with 1 more tsp. sugar)
* 2 Tbsp. fish sauce + more to taste (available in tall bottles at Asian/Chinese food stores)
* squeeze of lime juice

Coconut Shrimp Recipe Instructions :
1. Place all curry sauce ingredients - except the lime leaves - together in a food processor, blender, or large chopper and process well. OR, simply whisk the ingredients together, stirring well to combine.
2. Pour sauce into a wok or deep pot on the stove. Add the kaffir lime leaves, and turn heat up to medium-high.
3. Stir occasionally. When the sauce reaches a boil, turn down the heat to medium. Add the pineapple chunks, cherry tomatoes, and shrimp, stirring to incorporate. Simmer for 6-8 minutes, or until the shrimp turn pink and look plump.
4. Remove from heat and cover with a lid to keep warm while you toast the coconut.
5. Place dry shredded coconut (sweetened or unsweetened, as desired) in a dry frying pan.
6. Turn the heat up to medium-high. Now "dry fry" the coconut, stirring the coconut continually until it turns golden-brown and is fragrant. Pour it into a small dish.

Tips:

Coconut will burn easily, so be sure to stay with it while it toasts. Also, remove the coconut immediately from the pan when toasted, or the heat from the pan will continue to cook it.
Pour 1/2 the toasted coconut into the curry, stirring to incorporate.
7. Do a taste test for salt and sweetness, adding more fish sauce if not salty enough, and more sugar if you'd like it sweeter. Also, you can add more fresh chili or chili sauce if you'd like it spicier.
8. To serve, pour curry into a serving bowl. Sprinkle the rest of the toasted coconut on top, plus a little fresh coriander. Serve with plenty of Thai jasmine-scented rice, and it is ready to serve...hmmm nice and tasty coconut shrimp !
silky-vanilla-coconut-shrimp-recipe

Sunday, August 7, 2011

Outback Coconut Shrimp Recipe

OUTBACK COCONUT SHRIMP RECIPE
Another great coconut shrimp recipe to try......good taste !

COCONUT SHRIMP RECIPE INGREDIENTS
  • 1 1/2 lb large raw shrimp
  • 1/2 c all-purpose flour
  • 1/2 c cornstarch
  • 1 T salt
  • 1/2 T white pepper
  • 2 T vegetable oil
  • 1 c ice water
  • oil for deep frying
  • 2 c short shredded coconut
  • 1/2 c orange marmalade
  • 1/4 c Grey Poupon country mustard
  • 1/4 c honey
  • 3-4 drops Tabasco sauce|Peel, devein & wash shrimp. Dry well on paper towels. Set aside.

Coconut Shrimp Recipe Instructions :

In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.
Bake at 300 5 minutes to finish cooking of the shrimp. Serve with sweet & sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste....hmmm great ! ENJOY the coconut shrimp recipe !
coconut-shrimp-with-sweet-chili-mayo.

Monday, August 1, 2011

Coconut Shrimp Recipe 2

Coconut Shrimp Recipe 2
Try this great coconut shrimp recipe...great tasting and crispy !

Coconut Shrimp Recipe Ingredients:

* SERVES 4 as an Appetizer
* 10-12 large fresh or frozen shrimp (if frozen, thaw quickly in a bowl of tepid water)
* 1/2 cup regular white flour (OR for gluten-free diets: 1/4 cup rice flour + 1/4 cup cornstarch)
* 1 tsp. baking powder
* 1/4 tsp. salt
* optional: 1/4 tsp. cayenne pepper (this will make your shrimp a little spicy)
* 1 egg
* 1/3 cup ice water
* 1/2 cup dry shredded unsweetened coconut
* 1 cup canola or other high-temperature oil for deep-frying

Coconut Shrimp Recipe Instructions

1. Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
2. Make the batter by first mixing the dry ingredients together: flour, baking powder, salt, and cayenne pepper (if using).
3. Crack the egg into the flour mixture, then add the ice water, stirring to break the yolk and form a fairly smooth batter (don't worry if there are a few small lumps).
4. Spread coconut over a plate or other dry surface. You'll want this to be right beside the bowl of batter.
5. Holding the first shrimp by the tail, dip it into the batter, then into the coconut. Place on a dry plate or a clean space of your counter near the stove. Do the same for all the other shrimp. Tip: If you have a helper, you can batter and fry the shrimp in one step. Heat up the oil, then dip and fry as quickly as possible.
6. Pour oil into a frying pan, ensuring it's at least 1 inch deep. Set over medium-high to high heat. When you see lines of heat snaking across the bottom of the pan, test the temperature by dropping a tiny bit of the batter into the oil. If it sizzles and cooks, the oil is ready. If nothing happens, the oil needs more time to heat up.
7. When oil is hot enough, drop as many battered shrimp into the frying pan as possible at one time. Reduce heat to medium.
Note: You'll want to cook the shrimp quickly - in just 1 or two batches (before any of the loosened shredded coconut has time to burn in the oil).
8. Allow shrimp to cook about 20 seconds per side, then turn with tongs. Remove from the oil when shrimp have turned a light golden brown. Drain on a clean piece of parchment paper
9. Serve coconut shrimp immediately - either alone, or with a dip, such as Thai Sweet Chili Sauce or with my Fresh Mango Salsa Recipe. Note: If you're not serving the shrimp right away, keep them in a warm oven until it's time to eat. This amazing coconut shrimp recipe is ready to serve....nice taste !