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
Transcribed cooking instructions as an idea can be found way back into ancient history, in truth as far back as ancient Egypt, and possibly even further than that. In practice though, these, ancient records were just basic hieroglyphic or cunieform recipes for preparing meals.
Progressing into Roman times 25BC a man called Apicius compiled some scripts which described recipes cooked by the Romans. In his works, he tells us how the roman meals were split into appetizers, entrees and afters, a style of dining still practiced today. This early Roman chef tells us how the chefs of Roman times made use of many different aromatic flavours, including many that are still in use today such as thyme, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab cooking, such as coriander, parsley, and rosemary. The introduction of these new tastes created an outbreak in manuscripts on cookery, many of which are kept safe in private libraries. When we get to the twentieth century, recipe books were starting to become popular mostly due to more people being able to read, people having more free time and having more money. |
We hope you enjoy this Coconut Shrimp recipe.
