Friday, March 30, 2012

Rosie Makes Coconut Fried Shrimp.

The Hawthornes love shrimp
and one of the best ways to get full shrimp flavor
is by frying.

Today, I'm making coconut fried shrimp
with a beer batter and and an orange, red pepper,
and horseradish dipping sauce.

1 cup flour
1 tsp baking soda
a few grinds salt
1 tsp cayenne
I use my home-grown cayenne peppers
which I dry and crumble up.
That way you have different sized pieces.
1 egg
3/4 cup beer

Mix dry ingredients.
Mix beer and egg and add to dry.
Whisk until thoroughly combined.

Beer and egg on left.
Dry ingredients on right.

Add in egg and beer to dry ingredients.

Whisk until thoroughly mixed.

Add in shrimp to coat.
The shrimp has been peeled and deveined
and the tails were left on.

Mix equal amounts panko and coconut.

Dredge battered shrimp through panko/coconut mixture.

Shrimp are ready to fry.

Back last summer, good neighbor Zippy
brought us a bunch of Florida oranges
and Mr. Hawthorne canned his own orange marmalade.
I added a little horseradish to the marmalade.
Well, not so little.

Add in some minced red peppers.

Fry the shrimp.
The oil should be 350 degrees.

Do NOT crowd the pan.
You'll reduce the oil temperature.

Mr. Hawthorne also fried up some freshly shucked oysters.
Just dredge through flour, salt, and pepper.

The shrimp and oysters were ready in about 1 minute.
Do not overcook.

Drain on paper towels.

I love the subtle beer flavor
and the intense shrimp flavor.

The orange horseradish dipping sauce
was a nice complement.

Mr. Hawthorne made a regular cocktail sauce
and a tartar sauce for the oysters.

Bon appetit, indeed!