"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Coconut Shrimp, by Kim Ingram Soderberg, is from The Lucky Duck Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Kim Ingram Soderberg Added: Wednesday, August 12, 2009
1 lb. unpeeled fresh large shrimp 1/2 c. cream of coconut 3 T. cornstarch 1 T. mayonnaise 1 T. lemon juice 1 tsp. Worcestershire sauce 1 c. cornstarch 1 1/4 c. flaked coconut 1/2 c. fine, dry breadcrumbs vegetable oil orange marmalade
Peel shrimp, leaving tails intact. Stir together cream of coconut and next four ingredients until smooth. Coat shrimp with 1 c. cornstarch; dip in cream of coconut mixture; place on plate. Dredge shrimp in coconut; dredge in breadcrumbs. Place on baking sheet; cover and chill 1 hour. Pour oil to a depth of 2 inches into dutch oven. Fry shrimp until golden brown. Serve with orange marmalade.
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