"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Butterflied Coconut Shrimp Recipe

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This recipe for Butterflied Coconut Shrimp, by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:
 

Shrimp


Ingredients:  
Ingredients:  
2 lbs. large shrimp
Vegetable oil
cup flour
1 tsp. salt
1 tsp. dry mustard
2 eggs
4 Tbsp. cream of coconut or 4 Tbsp. light cream
1 cups flaked coconut or shredded fresh coconut
2/3 cup dry bread crumbs

Directions:
Directions:
Shell and devein shrimp, leaving small tails on. Slit shrimp with sharp knife along curved side, cutting almost through. Place on paper toweling.

Pour oil into a medium-size saucepan to a depth of 2 inches. Heat to 350 degrees on a deep fat frying thermometer.

While oil is heating, combine flour, salt, and dry mustard in one small bowl. Beat egg and cream of coconut in second small bowl. In third bowl, combine coconut and bread crumbs. Dip shrimp in flour mixture, then egg-cream of coconut mixture, coating well. Refrigerate until ready to cook.

When oil is hot, fry shrimp a few at a time for 2 minutes or until golden, turning once. Remove with slotted spoon and drain on paper toweling. Keep warm in oven. Serve with Chinese mustard sauce.


Makes 8-10 servings.
 

Chinese Mustard Sauce


Ingredients:  
Ingredients:  
1/3 cup regular mustard
1/3 cup dry mustard
2 Tbsp. honey
4 tsp. vinegar
cup cold water

Directions:
Directions:
Mix all ingredients listed above until well blended. Keep refrigerated.

Makes 2/3 cup.

Personal Notes:
Personal Notes:
Gourmet Club: Hawaiian Luau, March 8, 1980

I remember helping Nana pin fresh flowers in her hair for this party, and she made her own dress. Isn't that fun?

 

 

 

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