Subj : Shrimp Dishes We Love 03
To   : All
From : Dave Drum
Date : Wed Nov 20 2024 15:23:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coconut Shrimp
 Categories: Seafood, Vegetables, Breads, Chilies, Citrus
      Yield: 4 servings
 
MMMMM----------------------------DIP---------------------------------
      1 c  Orange marmalade or apricot
           - preserves
      1 tb Dijon mustard
      1 ts Sriracha or other chile
           - sauce (opt)
      1 ts Fresh lime juice, plus more
           - as needed
        pn Salt

MMMMM---------------------------SHRIMP--------------------------------
    1/2 c  Cornstarch
      1 tb Fresh lime zest (from 2 to 3
           - limes)
  1 1/2 ts Fine sea salt
    1/3 ts Ground cayenne (opt)
      4 lg Egg whites
      1 c  Finely shredded unsweetened
           - coconut
    1/2 c  Panko bread crumbs
           Salt & black pepper
      1 lb Large (U-25) raw shrimp;
           - peeled & deveined, tails
           - on
      4 tb (to 5 tb) coconut or canola
           - oil; for frying, more as
           - needed
 
  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.
  
  By: Margaux Laskey
  
  Yield: About 24 shrimp
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Faith will not die as long as seed catalogues are printed.
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