Jamaican
Butterfly Coconut Shrimp Recipe
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Jamaican Butterfly Coconut Shrimp Recipe |
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INGREDIENTS |
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1 lb. large shrimp, shelled with tails intact |
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1 extra lg. egg |
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6 tbsp. milk |
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1 tbsp. brown sugar |
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½ cup all purpose flour |
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½ tsp. salt |
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4 oz. (1 1/3 cup) unsweetened shredded Jamaican coconut |
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Jamaican vegetable oil for frying |
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PREPARATION |
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1. Butterfly shrimp by cutting along curved back almost through other side. |
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2. Open each shrimp like a book and remove intestinal vein. Rinse gently
under cold running water. Whisk the egg, milk and sugar in mixing bowl until
smooth. Gradually whisk in flour and salt, then continue whisking constantly
until batter is perfectly smooth. |
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3. Let stand 30 minutes. Spread Jamaican coconut in a thin layer on baking
sheet. |
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4. Hold one shrimp by tail and dip in batter, making sure batter coats all
surfaces. Wipe shrimp against rim of bowl to remove excess batter and place
on coconut. |
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5. Repeat with remaining shrimp. Turn each shrimp in Jamaican coconut to
lightly coat and place on wire rack to allow coating to set. Pour enough oil
into large deep skillet to measure 1 inch. Heat over medium high heat until
end of shrimp dipped in oil sizzles at once. |
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6. Add half the shrimp to skillet and fry, turning once, until shrimp are
cooked through and coating is deep golden brown, about 2 minutes. |
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7. Using slotted spoon, transfer shrimp to paper towels to drain briefly.
Fry remaining shrimp in same manner. Serve hot as a Jamaican appetizer. |
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