"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 Tempra Shrimp, by Art Broadnax, is from Papa Art's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Peel and butterfly shrimp. Prepare tempura batter according to package directions Heat oil in a wok or frying pan, dip shrimp in tempura batter and roll in coconut. Fry 3-4 minutes. Drain on paper towels and serve.
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