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Beale Street Coconut Shrimp

 
INGREDIENTS:

1 pound large shrimp
1 cup flat beer (cheap stuff)
1 cup all-purpose flour
1 teaspoon kosher salt
2 cups unsweetened shredded coconut
Vegetable oil for deep-frying
1 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon Hungarian hot paprika
2 tablespoons granulated sugar
1 cup Tennessee Gourmet™
Apple & Spice Sauce (your favorite variety)

DIRECTIONS:

Rinse shrimp under cold water. Peel and devein shrimp, leaving tails attached. Dry shrimp thoroughly and sprinkle with paprika.
In a medium bowl, completely mix flour, salt, baking powder, sugar and baking soda. Add beer and mix well. Add ½-cup shredded coconut. Mix well and set aside for at least one hour. Put remaining coconut in a shallow pie plate.

Dip shrimp into batter and roll in coconut, coating well. Place on parchment paper lined sheet pan. Continue dipping and coating shrimp until all the shrimp have been prepared. Refrigerate, covered loosely with food film, for 20 minutes or up to 1 hour.
Fill electric frying pan ¾-full of oil and heat to 350° F. Cook shrimp, turning frequently, in small batches being sure they are completely submerged, 5 or 6 minutes, or until they float. Remove and drain on paper towels. Keep warm in low (200° F.) oven until all the shrimp are cooked.
Plate and serve side containers with ¼-cup of warmed Tennessee Gourmet™ sauce for dipping.

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