Coconut shrimp with calypso punch relish dnsr

Yield: 6 Servings

Measure Ingredient
2 pounds Shrimp-large w/ tails,
1 x Peeled and deveined
4 eaches Eggs, large
½ cup Honey
2 teaspoons Cayenne pepper
½ teaspoon Tabasco sauce
1½ cup Flour, all-purpose, sifted
½ cup Cornstarch
1 tablespoon Curry powder
4 cups Bread ccrumbs, fine
2 cups Coconut-unsweetened shredded
1 tablespoon Orange zest, grated-thin top
1 x Layer of orange peel
5 cups Canola oil, about
1 cup Pineapple, fresh, diced fine
1 cup Orange segments, diced fine
½ cup Jicama, finely diced
¼ cup Red Onion, finely diced
1 tablespoon Lime juice, fresh
1 tablespoon Ginger, fresh, minced
1 tablespoon Mint, fresh, minced
1 tablespoon Jalapeno chili, minced, opt.
1 tablespoon Honey
1 x Salt to taste


Wash and dry shrimp and set aside. Beat eggs, honey, cayenne pepper, and hot sauce together. When well beaten, pour into a shallow bowl.

Combine flour, cornstarch and curry powder in a shallow bowl. Then, combine bread crumbs, coconut, and orange zest in a third bowl. Dip each shrimp into egg mixture, them the flour mixture. Again dip into the egg mixture and finally in the coconut bread crumbs. Set aside.

Heat oil to 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

: 08/30/92 8:02 PM Calypso Punch Relish: Combine all ingredients in a non-reactive bowl. Cover and allow to marinate 30 minutes before serving. Adapted from "Hot!" by Judith Choate.

Published in TimesDaily (Florence, Alabama) Wednesday, August 26, 1992. Formatted by Mary Dishongh Bowles.

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