Subj : Shrimp Dishes We Love 03
To   : All
From : Dave Drum
Date : Wed Nov 20 2024 03:30 pm

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

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