You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO: Fancy shellfish recipes
- Thread starter greedie
- Start date
In Search Of:
michael-in-phoenix
Well-known member
Check this link to our own Peggy's "Fine Dinings" site. Beautiful presentations and...
...wonderful recipes.
Michael
http://www.finedinings.com/entrees.htm
...wonderful recipes.
Michael
http://www.finedinings.com/entrees.htm
REC: Coconut Shrimp with Tamarind Ginger Sauce: May not be as fancy as you're looking for
but BOY these are good.
COCONUT SHRIMP WITH TAMARIND GINGER SAUCE
Active time: 1 hr Start to finish: 1 1/2 hr
For sauce
1 teaspoon tamarind concentrate*
1 1/2 tablespoons fresh lime juice
2/3 cup mayonnaise
1 1/2 tablespoons mild honey
2 teaspoons Dijon mustard
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon salt
For shrimp
4 cups sweetened flaked coconut (10 oz)
1 cup all-purpose flour
3/4 cup beer (not dark)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne
1 large egg
6 cups vegetable oil
48 medium shrimp (1 1/2 lb), peeled, leaving tail and first segment of shell intact, and, if desired, deveined
Special equipment: a deep-fat thermometer
Make sauce:
Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
Prepare shrimp:
Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
While oil is heating, coat shrimp:
Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
Serve shrimp with sauce.
Cooks' note:
• Tamarind ginger sauce can be made 6 hours ahead and chilled, covered. Bring to room temperature before serving.
* Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).
Makes 8 hors d'oeuvre servings.
Gourmet
May 2002
http://www.epicurious.com/recipes/recipe_views/views/106513
but BOY these are good.
COCONUT SHRIMP WITH TAMARIND GINGER SAUCE
Active time: 1 hr Start to finish: 1 1/2 hr
For sauce
1 teaspoon tamarind concentrate*
1 1/2 tablespoons fresh lime juice
2/3 cup mayonnaise
1 1/2 tablespoons mild honey
2 teaspoons Dijon mustard
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon salt
For shrimp
4 cups sweetened flaked coconut (10 oz)
1 cup all-purpose flour
3/4 cup beer (not dark)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne
1 large egg
6 cups vegetable oil
48 medium shrimp (1 1/2 lb), peeled, leaving tail and first segment of shell intact, and, if desired, deveined
Special equipment: a deep-fat thermometer
Make sauce:
Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
Prepare shrimp:
Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
While oil is heating, coat shrimp:
Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
Serve shrimp with sauce.
Cooks' note:
• Tamarind ginger sauce can be made 6 hours ahead and chilled, covered. Bring to room temperature before serving.
* Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).
Makes 8 hors d'oeuvre servings.
Gourmet
May 2002
http://www.epicurious.com/recipes/recipe_views/views/106513