Re: cocconut shrimp

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: COCONUT SHRIMP : -------------------------------------------------------------------------------- : 35 large shrimp, deveined and : tails intact : 1/4 c. lime juice : 1/2 tsp. salt : 1 1/2 tsp. hot curry powder : 1/2 tsp. ginger : 1 1/2 c. grated coconut : 12 oz. beer : 2 1/2 c. flour : 2 tsp. salt : 1/2 tsp. white pepper : 1 Tbsp. sugar : 2 Tbsp. paprika : 2 c. oil : Split shrimp lengthwise down to tail with a sharp knife, : but do not sever tail. Combine lime juice, salt, hot curry : powder and ginger in a small bowl. Add shrimp, cover and : refrigerate for at least 2 hours. To prepare coconut coating : and beer batter, lightly toast coconut on cookie sheet at 375 degrees : for 3 to 5 minutes. Set aside. Mix beef, flour, salt, white : pepper, sugar and paprika. Heat oil in heavy skillet; hot. : Dip shrimp in batter and fry until brown. Roll immediately in : toasted coconut. Serve with apricot sauce. : Apricot Dipping Sauce: : 1 c. apricot preserves : 1/4 c. raspberry vinegar : 1/4 c. sherry vinegar : 1 tsp. paprika : dash of Tabasco sauce : Combine apricot preserves, both vinegars, paprika and : Tabasco in a small saucepan over medium heat for 3 to 4 min- : utes, stirring several times. Heat until thoroughly blended. : Serve warm with coconut shrimp. : -------------------------------------------------------------------------------- : COCONUT SHRIMP I : (Serves 3 To 4) : -------------------------------------------------------------------------------- : 5 eggs : 3 c. milk : 1 c. pineapple juice : 1 tsp. salt : 1 tsp. baking powder : 1 Tbsp. sugar : 2 c. flour : 18 large shrimp : Combine all ingredients, except flour and shrimp. Beat : well and gradually add flour, beating until batter is well : blended. Peel large raw shrimp; remove veins but leave tails : intact. Wipe shrimp with a damp cloth; split them down the : back without separating the halves and press flat like a : butterfly. : Dip prepared shrimp in the batter and then in shredded : coconut. Fry in deep hot oil, 375 degrees for 3 minutes. Good with : Sweet 'N Sour Sauce. : -------------------------------------------------------------------------------- : PINA COLADA DIP : -------------------------------------------------------------------------------- : 1 c. heavy cream : 8 oz. pina colada yogurt : 1 Tbsp. honey : 1/2 tsp. rum extract : 1 Tbsp. grated or flaked : coconut : Whip heavy cream. Gently fold in yogurt, honey, and rum : extract. Sprinkle with coconut. : Chill until served. Serve with pineapple, strawberries, : grapes, cantaloupe, bananas, and other fresh fruit. : -------------------------------------------------------------------------------- : COCONUT AND CHICKEN CURRY : -------------------------------------------------------------------------------- : 1/3 c. butter or margarine : 1 medium onion, chopped : 2 sticks celery, chopped : 2 medium tart apples, peeled, : cored and chopped : 1 Tbsp. curry powder : 3/4 c. chicken broth (clear) : 5 Tbsp. flour : 6 oz. Holland House Pina : Colada mix : 2 c. light cream : 3 c. diced, cooked chicken, : turkey, lamb, etc. : 1 c. raisins (optional) : Blender Chopping: Prepare according to your blender, : specified quantity or food processors. : Cut up onion and chop in blender. Then empty bowl. Cut : up celery stalks into small pieces. Put in half amount at a : time in blender. Chop, emptying bowl each time. Peel and core : apples; quarter. Then put half amount at a time in blender. : Chop, emptying bowl each time. : And now to cooking: In a large saucepan melt butter and : saute onion, celery and apples for 6 to 8 minutes. Stir in : flour, then curry powder. Add chicken stock, continually : stirring. Now add in Holland House Pina Colada mix. Add in 1 : pint light cream. Stir an additional 5 minutes. Add chicken. : Pepper to taste. : --

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