Here's a tale of a great-tasting seafood staple that's simple to make. We're talking about gourmet coconut shrimp. There's plenty of appeal in this decadent dish that works as an appetizer or a main meal. It's swimming in goodness.
1 lb. small raw shrimp, shelled and de-veined
1/3 cup lemon juice
1/2 tsp. salt
1/3 tsp. ground ginger
3 tsp. curry powder
1 3/4 cups flour
2 tsp. baking powder
1 1/4 cups skimmed milk
1/2 cup Coco Casa Cream of Coconut
1 (3 1/2 oz.) can of flaked coconut Oil
Marinate shrimp in lemon juice, salt, ginger and curry powder for 1 to 2 hours. Drain well. Prepare batter of 1 1/2 cups flour, baking powder, milk and cream of coconut. Coat shrimp with remaining flour; dip in prepared batter and then dip lightly into flaked coconut. Fry in deep hot oil about 2 to 3 minutes. Fry only about 6 shrimp at a time.
Ready in 1 hour and 20 min