Thursday, July 28, 2011

Take that, Trisha.

I've been working on not eating anything fried over the past couple months. It's not good for me, it really doesn't make things taste better (with the exception of calamari), and I for some reason always dwell on some comment somewhere by Trista Sutter about how there is never a reason to eat fried food and for some sad reason, it now shames me when I do. (I am also shamed that I know who Trista Sutter is, though in my defense, I googled Trisha Sutter when trying to find a link for this rant)

Anyway, Hubby started pestering asking for my favorite version of Coconut Shrimp recently, and it literally wasn't until we sat down and I started shoveling them in my mouth that I realized, Hey jackass...have we forgotten the concept of FRIED??

Oops. Whatever. Once in a while won't kill you. My new rule is no ordering anything fried. Except calamari. Cause there's no way I'm attempting that one at home.

As for the shrimp, buy large ones, and if you can, have the butcher de-vein and butterfly them. Otherwise, make sure you at least de-vein them yourself. It's gross, but less gross than eating shrimp poop. I don't care of it's plankton. It's still poop. And it doesn't make it better to call it a vein, thankyouverymuch.

If you don't know how to do this...ugh. How do I explain this one about I let someone else do it for me. (Thank you Umamimart!!)

Read the ingredients through before you start-since you have to dip the shrimp in several things, I'm posting each step's ingredients should make prepping for this one a little easier, hopefully.

Coconut Shrimp
About 1/4 cup flour (rice flour works better than white, but whichever you've got)

BOWL TWO (combine the following)
1 egg, beaten lightly
1/2 cup flour (see flour note above)
2/3 cup beer (one with some taste is better than, say, Coor's Light.)
1 1/2 teaspoons baking powder

2 cups flaked coconut (should be in the baking aisle by the chocolate chips)

24 large, prepped (deveined/shelled) raw shrimp
3 cups canola oil
1/2 cup orange marmalade
1 tbsp horseradish (add more to taste)
2 tsp mustard

Tip: Use one hand for the dipping. If you use two you will make a horrid mess, get coconut all over the place, and be annoyed at the world. Trust me on this one.

Line a baking sheet with wax paper or aluminum foil.

Hold a shrimp by the tail, dip it in flour to coat, and gently shake off excess flour. Dip in egg/beer batter, and allow the excess to drip off. Gently roll shrimp in coconut, covering both sides, and place on the baking sheet. When all the shrimp are dipped, place baking sheet in the fridge for an hour or so. (The freezer for 15 min. will work if you're in a pinch)

To make the dipping sauce, combine marmalade, horseradish and mustard. It's not exact, so use more of less of each if you want.

In large, deep saute or other pan, heat oil over high heat. To test whether it's hot enough (at least 350 degrees), drop in a piece of coconut. If it sizzles immediately and soon turns golden brown, you're good to go.

Add shrimp about 6 at a time (or less, depending on the size of your pan). Cook, turning once with tongs, for 2 to 3 minutes, or until golden brown. Remove shrimp to paper towels to drain. Serve hot with sauce.

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