Ingredients
1 1/4 lb large fresh shrimp, unpeeled
1 1/3 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
1/8 tsp paprika
1 1/4 cup beer
2 cup shredded coconut
1 vegetable oil
ORANGE MUSTARD SAUCE
1/4 cup + 2 tb. orange marmalade
1/4 cup + 2 tb. orange juice
2 tbsp dijon mustard
Directions
Peel and devein shrimp, leaving tails intact.
Combine flour, salt, pepper and paprika in a medium bowl, stirring
well. Make a well in center of flour mixture. Gradually add beer,
stirring until batter is smooth.
Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot
oil (350 F.) until lightly browned. Drain on paper towels. Serve with
Orange Mustard Sauce.
To make Orange Mustard Sauce, combine marmalade, orange juice and
mustard in a small bowl, stirring well. Yield: About 1 cup.
From _Make It Miami_ by The Guild of the Museum of Science,
Inc./Miami, FL. In _America's Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 163. ISBN
0-8487-0765-6. Electronic format by Cathy Harned.
Servings: 6 servings
Coconut Shrimp Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Seafood; Shrimp
The History of Recipes
Experts have traced the existence of recipes way back into the far past, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. Having said that, sadly, these old cook books were just simple hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a collection of stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. During the time of the Roman Empire a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of his times were skilled in the use of many different herbs, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices such as coriander, basil and rosemary. These new spices and herbs led to an outbreak in books on cooking, the majority of which are now in academic collections. Over the following few hundred years, the upper-class families of Europe strove to serve the most extravagent banquests, and because of this chefs and their recipes could command a high salary. Even so, it was during the 1800s that fine cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. The introduction of television brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Coconut Shrimp recipe.
