Nov 042018
 

Here is a dish that is found on some restaurant menus. The sweetness of the shrimp along with the coconut, makes this a great combination.

2 cups shredded sweetened Coconut

2 cups Bread Crumbs

Creole Seasoning to taste

2 cups All-Purpose Flour

4 large Eggs

24 large Shrimp (16-20 count), peeled and deveined

Preheat fryer to 350.

Combine coconut, bread crumbs and Creole seasoning in a shallow bowl. In a second shallow bowl, place the flour. Beat the eggs in a third bowl. Dredge the shrimp n flour, shake off excess, then dip in the eggs and shake off excess. Coat the shrimp in coconut bread crumbs. Lay shrimp on platter, not touching, until ready to fry. Fry for 3 to 5 minutes and do not overcrowd. Drain on paper towels and serve.

Here is a dipping sauce for the shrimp

1/2 cup Orange marmalade

1 to 2 tablespoons Dark Rum

Combine rum and marmalade in a small saucepan over low heat. Heat until the mixture thins out and has the consistency of a dipping sauce. Serve warm with shrimp.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.