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Jamaican Apple and Coconut Shrimp Recipe |
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INGREDIENTS |
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35 large shrimp de-veined |
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¼ cup of Jamaican lime juice |
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½ tsp. salt |
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1½ tsp. Jamaican curry powder |
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½ tsp Jamaican ginger |
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1½ cup grated Jamaican coconut |
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12 oz. Jamaican Red Stripe Beer |
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2½ cups flour |
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Jamaican Apple Dipping Sauce |
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1 cup Jamaican apple preserves |
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¼ cup cane vinegar |
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¼ cup sherry vinegar |
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1 tsp. Jamaican paprika |
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dash of Tabasco sauce |
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2 tsp. salt |
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½ tsp. Jamaican pepper |
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1 tbs. sugar |
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PREPARATION |
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1. Split shrimp lengthwise down to tail with a sharp knife, but do not sever
tail. Combine |
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Jamaican lime juice, salt, hot Jamaican curry powder and Jamaican ginger in
a small bowl. |
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2. Add shrimp, cover and refrigerate for at least 2 hours. To prepare
Jamaican coconut |
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coating and beer batter, lightly toast Jamaican coconut on cookie sheet at
375 degrees for
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3 to 5 minutes. Set aside. |
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3. Mix beer, flour, salt, white pepper, sugar and Jamaican paprika. Heat oil
in heavy skillet; |
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hot. |
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4. Dip shrimp in batter and fry until brown. Roll immediately in toasted
Jamaican coconut. |
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Serve with apple sauce. |
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Combine Jamaican apple preserves, both vinegars, Jamaican paprika and
Tabasco in a small |
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saucepan over medium heat for 3 to 4 minutes, stirring several times.
Heat until thoroughly |
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blended. Serve warm with Jamaican coconut shrimp recipe. |
