Login
Create Account
Coconut Shrimp with Pineapple Habanero Chutney
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Fried coconut shrimp served with a spicy pineapple chutney.
-
Main Ingredient
shrimp
-
Category: Appetizers
-
Cuisine: American
-
Prep Time: 15 min(s)
-
Cook Time: 20 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
-
Posted By: swilliamson
-
Posted On: Mar 08, 2016
Number of Servings:
Ingredients:
- 2/3 cups - all-purpose flour
- 1/2 cups - cornstarch
- 1 - large egg beaten
- 2/3 cups - grated fresh coconut
- 1 cups - ice-cold soda water
- 1/2 teaspoons - salt
- 1 pounds - large shrimp peeled, deveined and tail on
- 1 1/2 tablespoons - Essence recipe below
- 1 tablespoons - finely chopped fresh cilantro leaves
- 2 1/2 tablespoons - paprika
- 2 tablespoons - salt
- 2 tablespoons - garlic powder
- 1 tablespoons - black pepper
- 1 tablespoons - onion powder
- 1 tablespoons - cayenne pepper
- 1 tablespoons - dried oregano
- 1 tablespoons - dried thyme
- 1 tablespoons - butter
- 1/2 cups - chopped onions
- 2 cups - small diced pineapple
- 1/2 cups - small diced red bell pepper
- 1 tablespoons - minced habanero
- 1/2 cups - white vinegar
- 1/4 cups - sugar
- 1 1/2 teaspoons - cornstarch
- 1 tablespoons - water
Directions:
ESSENCE SEASONING:
Combine all ingredients thoroughly. (Yield: 2/3 cup)
PINEAPPLE HABANERO CHUTNEY:
In a saucepan over medium heat, melt the butter; add the onions. Season with salt and saute for 2 minutes.
Add the pineapple, red bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently. Add the vinegar and the sugar. Bring the mixture to a boil.
In a small bowl combine the cornstarch and water and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.
COCONUT SHRIMP:
Preheat a fryer to 350 degrees F.
In a medium mixing bowl, combine the flour, cornstarch, egg, coconut and soda water. Mix well to make a smooth batter. Season with salt.
Season the shrimp with 1 tablespoon of Essence. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with the remaining 1/2 tablespoon of Essence.
To serve, mound some of the Pineapple-Habanero Chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with cilantro.
Comments