Coconut Shrimp and Apricot Dip During my time as a restaurant owner, we would host Hawaii night. The entire staff would wear hula skirts and leis, and our menu was a festive array of Hawaiian appetizers and entrées. One of the greatest people to work with me was my dear friend John Giovanni LaHara. In the kitchen, Johnny and I would prepare coconut shrimp while the rest of our kitchen staff prepared everything else. It was Johnny’s idea to soak the shrimp in coconut milk. He and I gave careful attention to the shrimp, as so many of our customers looked forward to ordering it. The Hawaii evenings are a thing of the past, but I still prepare this festive dish in my home. 2 pounds jumbo shrimp, peeled and deveined, with tails left on 2 cups, plus 1/2 cup coconut milk 3 eggs 2 cups panko bread crumbs 2 cups coconut flakes Kosher salt and freshly ground black pepper 1 cup flour Vegetable oil, for frying In a bowl, combine shrimp with two cups of the coconut milk, making sure that shrimp is well covered. Chill for one hour. In a shallow baking dish, whisk remaining coconut milk with eggs. In a separate shallow baking dish, mix panko bread crumbs and coconut flakes. Sprinkle salt and pepper in flour. Dredge shrimp in flour, then coconut milk–egg mixture, then panko-coconut mixture. Shake off excess between each dredging. In sauté pan , warm vegetable oil over medium heat. Fry shrimps in batches, without overcrowding, until golden. Serve warm with apricot dip. Apricot Dip 1 tablespoon canola oil 2 scallions, sliced thin Pinch of red pepper flakes 2 tablespoons soy sauce 2 cups apricot preserves Heat the canola oil in a small saucepan. Add scallions and red pepper flakes. Allow to cook for a few minutes, until sizzling. Add soy sauce and apricot preserves. Allow to simmer for ten minutes. Serve warm with the coconut shrimp. Camille’s Tip: This recipe also goes very well with chicken in place of the shrimp. Just cut chicken breast into finger slices or medallions.
Posted on: Sun, 11 Jan 2015 01:49:28 +0000
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