Coconut Shrimp From Dean Deluca Recipes
COCONUT SHRIMP
Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
- Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
- Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
COCONUT SHRIMP I
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Provided by LINDAV10
Categories Appetizers and Snacks Seafood Shrimp
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
- Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g
THE DEAN & DELUCA COOKBOOK MEATLOAF
The name says it all. This meatloaf is put together ahead of time and refrigerated overnight, and make sure the bread CUBES are soft. Time does not include overnight "resting".
Provided by Nana Lee
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- When ready to cook preheat oven to 350ºF.
- Place the bread cubes in a large bowl.
- Beat together the egg and milk, then pour over the bread cubes.
- Let stand until bread absorbs milk mix, about 15 minutes.
- Mash and stir mixture until bread is in very small chunks.
- Add mustard, salt, pepper, basil, thyme, nutmeg, onion, celery, parsley, and bacon. Mix well.
- Add ground beef and mix well.
- REFRIGERATE OVERNIGHT.
- Turn mixture into an 8"X5" loaf pan.
- Bake in oven for 55 minutes.
- Let stand 5 minutes before slicing.
Nutrition Facts : Calories 439.7, Fat 31.9, SaturatedFat 12.2, Cholesterol 148.5, Sodium 973.8, Carbohydrate 3.8, Fiber 0.7, Sugar 1, Protein 32.4
COCONUT SHRIMP FROM DEAN & DELUCA
I adopted this recipe in 9/06. I would give it 3 - 4 stars. I would have liked more coconut. I love panko, but next time I would increase the coconut and decrease the panko. I couldn't taste the cayenne at all, so I'd double it. I also thought 375 was a bit hot, lowered to 350 and had better luck. I used a plum sauce for dipping. Overall just okay. The following text is the original description of the recipe....... These tasty shrimp will set the tone for any serious eating endeavor. Crisp and easy to handle, they offer a snappy blend of spice and sweet coconut flavors. For ultimate enjoyment, serve them with a crisp, cool sparkling wine. Fruity Riesling, Viognier, or Sauvignon Blanc is also recommended.VARIATION: Spicy Dipping Sauce, To add a little more heat to these shrimp, serve a spicy dipping sauce alongside: Whisk 1/4 teaspoon cayenne pepper into 1 cup mayonnaise.
Provided by Mrs Goodall
Categories Coconut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix the curry powder, flour, and salt together.
- In another shallow bowl, whisk the eggs and cream together. In a third bowl, combine the coconut, bread crumbs, cayenne, and dill.
- Dredge 4 shrimp in the flour mixture, then dip them in the egg mixture and coat them in the coconut mixture. Dip them again in the egg mixture and coat one more time in the coconut mixture.
- In a Dutch oven, heavy skillet, or deep fryer, heat 1 to 2 inches oil to 375 degrees F. Deep-fry the shrimp in batches until golden brown, about 3 minutes.
- Using a slotted spoon, transfer to paper towels to drain. Serve hot or at room temperature.
Nutrition Facts : Calories 693.5, Fat 33.8, SaturatedFat 22, Cholesterol 358.6, Sodium 1557.5, Carbohydrate 60.4, Fiber 9.7, Sugar 5.1, Protein 39
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