Recipe - Coconut Shrimp With Calypso Punch Relish Dnsr3

2 pound Shrimplarge w/ tails,
Peeled and deveined
4 Eggs, large
One half cup Honey
2 teaspoon Cayenne pepper
One half teaspoon Tabasco sauce
1 One half cup Flour, allpurpose, sifted
One half cup Cornstarch
1 tablespoon Curry powder
4 cup Bread ccrumbs, fine
2 cup Coconutunsweetened shredded
1 tablespoon Orange zest, gratedthin top
Layer of orange peel
5 cup Canola oil, about

CALYPSO PUNCH RELISH
1 cup Pineapple, fresh, minced fine
1 cup Orange segments, minced fine
One half cup Jicama, finely minced
One fourth cup Red Onion, finely minced
1 tablespoon Lime juice, fresh
1 tablespoon Ginger, fresh, minced
1 tablespoon Mint, fresh, minced
1 tablespoon Jalapeno chili, minced, opt.
1 tablespoon Honey
Salt to taste

Wash and dry shrimp and set aside. Beat eggs, honey, cayenne pepper, and
hot sauce together. When well beaten, pour into a shallow bowl. Combine
flour, cornstarch and curry powder in a shallow bowl. Then, combine bread
crumbs, coconut, and orange zest in a third bowl. Dip each shrimp into egg
mixture, them the flour mixture. Again dip into the egg mixture and finally
in the coconut bread crumbs. Set aside. Heat oil to 325 degrees in a deep
fry pan over medium high heat. When temperature is reached, add coconut
shrimp a few at a time and fry for about 3 minutes or until golden. Drain
on paper towels. Serve hot with
: 08/30/92 8:02 PM Calypso Punch Relish: Combine all ingredients in a
nonreactive bowl. Cover and allow to marinate 30 minutes before serving.
Adapted from "Hot!" by Judith Choate. Published in TimesDaily (Florence,
Alabama) Wednesday, August 26, 1992. Formatted by Mary Dishongh Bowles.
Posted to MMRecipes Digest V3 #284

Date: Thu, 17 Oct 1996 04:39:00 0500

From: Bobbi Zee zpegasus@tsrcom.com