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Ingredients Jump to Instructions ↓

  1. 2 lb Shrimp-large w/ tails,

  2. 1 x Peeled and deveined

  3. 4 ea Eggs, large

  4. 1/2 c Honey

  5. 2 ts Cayenne pepper

  6. 1/2 ts Tabasco sauce

  7. 1 1/2 c Flour, all-purpose, sifted

  8. 1/2 c Cornstarch

  9. 1 tb Curry powder

  10. 4 c Bread ccrumbs, fine

  11. 2 c Coconut-unsweetened shredded

  12. 1 tb Orange zest, grated-thin top

  13. 1 x Layer of orange peel

  14. 5 c Canola oil, about 1 c Pineapple, fresh, diced fine

  15. 1 c Orange segments, diced fine

  16. 1/2 c Jicama, finely diced

  17. 1/4 c Red Onion, finely diced

  18. 1 tb Lime juice, fresh

  19. 1 tb Ginger, fresh, minced

  20. 1 tb Mint, fresh, minced

  21. 1 tb Jalapeno chili, minced, opt.

  22. 1 tb Honey

  23. 1 x Salt to taste

  24. 325 degrees in a deep fry pan over medium high heat. When temperature is reached, add coconut shrimp a few at a time and fry for about 3 minutes or until golden. Drain on paper towels. Serve hot with :

  25. 02 PM Calypso Punch Relish: Combine all ingredients in a non-reactive bowl. Cover and allow to marinate

  26. 30 minutes before serving. Adapted from "Hot!" by Judith Choate. Published in TimesDaily (Florence, Alabama) Wednesday, August

  27. 26, 1992. Formatted by Mary Dishongh Bowles.

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