Monday, March 8, 2010

Recipe Of The Day: Coconut Shrimp w/ Mango - Pineapple & Habanero Chutney

This recipe right here if pulled off will have a house full of lovely smells, full stomachs and smiling faces.
It is not for the novice as most people tend to over cook their shrimp, resulting in coconut crisped rubber instead of the deliciousness that is the Recipe Of The Day: Coconut Shrimp.

Take your time and allow yourself to get a feel for how hot your oil is cooking before you go for the gusto and toss in all of your shrimp. No one likes soggy or burned up shrimp!

2/3 cup             All-Purpose Flour
1/2 cup             Cornstarch
1 Large Egg            Beaten Well
2/3 cup             Fresh coconut grated (or bagged / shredded)
1 cup             Ice-Cold Soda Water
1/2 tsp            Kosher Salt
1LB             Large Shrimp (peeled & deveined w/ tail on)
2 TBS             Supreme Plate Seasoning, recipe follows
Mango / Pineapple / Habanero Chutney, for serving, recipe follows
1 tablespoon finely chopped fresh cilantro leaves

Preheat a fryer to 350 degrees F.
In a medium mixing bowl, combine the flour, cornstarch, egg, coconut and soda water.
Mix well to make a smooth batter. Season with salt.
Season the shrimp with 1 tablespoon of Supreme Seasoning.
Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess.
Fry the shrimp in batches until golden brown, about 4 to 6 minutes.
Remove and drain on paper towels.
Season the shrimp with the remaining tablespoon of Supreme Seasonings.
Mound some of the Mango/Pineapple Habanero Chutney in the center of each plate.
Lay the shrimp around the chutney. Garnish with cilantro.

Supreme Plate Seasoning:
2 1/2 TBS             Paprika
2 TBS                         Kosher Salt
2 TBS                        Garlic Powder
1 TBS                        Black Pepper
1 TBS                        Onion Powder
1 TBS                         Cayenne Pepper
1 TBS                         Dried Oregano
1 TBS                        Dried Thyme
Combine all ingredients thoroughly.

Mango Pineapple-Habanero Chutney:
1 TBS     Butter
1/2 cup   Chopped onions
Pinch      Kosher Salt
2 cups    Pineapple (Small Dice)
1/2 cup   Red Bell Pepper (Small Dice)
1 TBS    Habanero (Minced)
1/2 cup   White Vinegar
1/4 cup   Sugar
1.5 tsp    Cornstarch
1 TBS     Water

In a saucepan over medium heat, melt the butter.
Add the onions, season with salt and saute for 2 minutes.
Add the pineapple, red bell pepper and habanero.
Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently.
Add the vinegar and the sugar.
Bring the mixture to a boil.
In a small bowl combine the cornstarch and water and whisk until smooth.
Stir the slurry into the pineapple mixture and return mixture to a boil.
Continue to cook for 4 minutes, stirring constantly.
Remove from the heat and cool completely.
Store in an airtight container until ready to use.

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