COCONUT SHRIMP I
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Provided by LINDAV10
Categories Appetizers and Snacks Seafood Shrimp
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
- Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g
SHRIMP IN COCONUT MILK
Steps:
- Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
- Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.
SHRIMPS IN COCONUT GRAVY
this is the shrimp recipe from kerrela my native...and the way my mom cooks...its very yummy...and you will also like it...especially the orange color this curry gets...can be eaten with steamed plain rice or hot chapatis/roti/indian bread...
Provided by Nisha
Categories Curries
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a thick bottomed pan pour the water and cook shrimps and green chillies in it.
- when the shrimps are firm.
- add in the tomatoes.
- cover the lid and let it cook.
- Grind the coconut chilli powder and onions to make a very fine paste.
- when the tomatoes are cooked add the paste to the shrimps.
- and bring to boil.
- adjust the consisitency of the curry as desired.
- remove from fir.
- crackle mustard in a wok when the oil is hot and throw in the curry leaves-- pour this over the shrimps curry-- serve hot with steamed rice-- yummy!
Nutrition Facts : Calories 316.2, Fat 22.4, SaturatedFat 13.3, Cholesterol 157.5, Sodium 751.8, Carbohydrate 11.6, Fiber 5, Sugar 4.2, Protein 19.8
SHRIMP IN COCONUT GRAVY
Steps:
- Slice the onions and tomato. Crush the ginger, garlic and green chili in a chopper. Heat the oil. Add sliced onion, and fry until the onion become transparent. Then add ginger, garlic, and green chili paste, and sauté until its aroma comes out.
- Add tomatoes, coriander powder and yogurt together and cook until the onion become dissolve in the water, around 25 minutes.
- Then add coconut milk, cinnamon powder, cardamom powder and shrimp. Cook for another ten minutes. Garnish with cilantro and serve with bread or rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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