Re: cocconut shrimp


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Posted by Lea on November 27, 2001 at 00:25:17:

In Reply to: cocconut shrimp wwith pina colada sauce posted by over the fence on November 26, 2001 at 13:26:08:

COCONUT SHRIMP

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35 large shrimp, deveined and
tails intact
1/4 c. lime juice
1/2 tsp. salt
1 1/2 tsp. hot curry powder
1/2 tsp. ginger
1 1/2 c. grated coconut
12 oz. beer
2 1/2 c. flour
2 tsp. salt
1/2 tsp. white pepper
1 Tbsp. sugar
2 Tbsp. paprika
2 c. oil

Split shrimp lengthwise down to tail with a sharp knife,
but do not sever tail. Combine lime juice, salt, hot curry
powder and ginger in a small bowl. Add shrimp, cover and
refrigerate for at least 2 hours. To prepare coconut coating
and beer batter, lightly toast coconut on cookie sheet at 375 degrees
for 3 to 5 minutes. Set aside. Mix beef, flour, salt, white
pepper, sugar and paprika. Heat oil in heavy skillet; hot.
Dip shrimp in batter and fry until brown. Roll immediately in
toasted coconut. Serve with apricot sauce.

Apricot Dipping Sauce:
1 c. apricot preserves
1/4 c. raspberry vinegar
1/4 c. sherry vinegar
1 tsp. paprika
dash of Tabasco sauce
Combine apricot preserves, both vinegars, paprika and
Tabasco in a small saucepan over medium heat for 3 to 4 min-
utes, stirring several times. Heat until thoroughly blended.
Serve warm with coconut shrimp.

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COCONUT SHRIMP I
(Serves 3 To 4)
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5 eggs
3 c. milk
1 c. pineapple juice
1 tsp. salt
1 tsp. baking powder
1 Tbsp. sugar
2 c. flour
18 large shrimp

Combine all ingredients, except flour and shrimp. Beat
well and gradually add flour, beating until batter is well
blended. Peel large raw shrimp; remove veins but leave tails
intact. Wipe shrimp with a damp cloth; split them down the
back without separating the halves and press flat like a
butterfly.
Dip prepared shrimp in the batter and then in shredded
coconut. Fry in deep hot oil, 375 degrees for 3 minutes. Good with
Sweet 'N Sour Sauce.

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PINA COLADA DIP

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1 c. heavy cream
8 oz. pina colada yogurt
1 Tbsp. honey
1/2 tsp. rum extract
1 Tbsp. grated or flaked
coconut

Whip heavy cream. Gently fold in yogurt, honey, and rum
extract. Sprinkle with coconut.
Chill until served. Serve with pineapple, strawberries,
grapes, cantaloupe, bananas, and other fresh fruit.

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COCONUT AND CHICKEN CURRY

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1/3 c. butter or margarine
1 medium onion, chopped
2 sticks celery, chopped
2 medium tart apples, peeled,
cored and chopped
1 Tbsp. curry powder
3/4 c. chicken broth (clear)
5 Tbsp. flour
6 oz. Holland House Pina
Colada mix
2 c. light cream
3 c. diced, cooked chicken,
turkey, lamb, etc.
1 c. raisins (optional)

Blender Chopping: Prepare according to your blender,
specified quantity or food processors.
Cut up onion and chop in blender. Then empty bowl. Cut
up celery stalks into small pieces. Put in half amount at a
time in blender. Chop, emptying bowl each time. Peel and core
apples; quarter. Then put half amount at a time in blender.
Chop, emptying bowl each time.
And now to cooking: In a large saucepan melt butter and
saute onion, celery and apples for 6 to 8 minutes. Stir in
flour, then curry powder. Add chicken stock, continually
stirring. Now add in Holland House Pina Colada mix. Add in 1
pint light cream. Stir an additional 5 minutes. Add chicken.
Pepper to taste.

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