Ingredients
2 lb shrimp-large w/ tails,
1 peeled and deveined
4 each eggs, large
1/2 cup honey
2 tsp cayenne pepper
1/2 tsp tabasco sauce
1 1/2 cup flour, all-purpose, sifted
1/2 cup cornstarch
1 tbsp curry powder
4 cup bread ccrumbs, fine
2 cup coconut-unsweetened shredded
1 tbsp orange zest, grated-thin top
1 layer of orange peel
5 cup canola oil, about
CALYPSO PUNCH RELISH
1 cup pineapple, fresh, diced fine
1 cup orange segments, diced fine
1/2 cup jicama, finely diced
1/4 cup red onion, finely diced
1 tbsp lime juice, fresh
1 tbsp ginger, fresh, minced
1 tbsp mint, fresh, minced
1 tbsp jalapeno chili, minced, opt.
1 tbsp honey
1 salt to taste
Directions
Wash and dry shrimp and set aside. Beat eggs, honey, cayenne pepper,
and hot sauce together. When well beaten, pour into a shallow bowl.
Combine flour, cornstarch and curry powder in a shallow bowl. Then,
combine bread crumbs, coconut, and orange zest in a third bowl. Dip
each shrimp into egg mixture, them the flour mixture. Again dip into
the egg mixture and finally in the coconut bread crumbs. Set aside.
Heat oil to 325 degrees in a deep fry pan over medium high heat. When
temperature is reached, add coconut shrimp a few at a time and fry
for about 3 minutes or until golden. Drain on paper towels. Serve
hot with
: 08/30/92 8:02 PM Calypso Punch Relish: Combine all
ingredients in a non-reactive bowl. Cover and allow to marinate 30
minutes before serving. Adapted from "Hot!" by Judith Choate.
Published in TimesDaily (Florence, Alabama) Wednesday, August 26,
1992. Formatted by Mary Dishongh Bowles.
Servings: 6 servings
Coconut Shrimp With Calypso Punch Relish Dnsr Recipe brought to you by Recipe Ideas
Categories: Beverages; Drink; Fish; Fruit; Punch
The History of Recipes
Recipes as a concept can be found far back into ancient history, certainly as far back into history as pharonic Egypt, and maybe even further. However, these, old records were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to food historians are a few clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Continuing our culinary historical journey, there were a couple of recipe books which were published in the 1300s : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the spicy food that is popular today, but instead accounts of the types of food on the tables of the wealthy. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices such as basil and rosemary. The introduction of these new foods and spices created an outbreak in books on cooking, many of which are kept safe in private cookery archives. Over the succeeding few centuries, the rich and powerful families of the West competed to serve the most extravagent meals, and as a consequence, chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 1800s that fine cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing the recipes of their peers. When we get to the twentieth century, cookery books are highly popular mostly as a result of more people being able to read, leisure time and having more money to spend. The TV revolution gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Coconut Shrimp With Calypso Punch Relish Dnsr recipe.
