Coconut Crusted Gulf Shrimp

"This recipe is supposedly from the Red Fish Grill in New Orleans, LA."
 
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Ready In:
30mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Peel the shrimp, leaving only the tail on. Skewer the shrimp, three to a skewer, leaving about a half inch between each.
  • Combine the ingredients for the coconut crust and the beer batter. Dip each shrimp in the coconut mixture, then into the beer batter, then back into coconut crust.
  • Heat the vegetable oil in a deep, heavy skillet to 375°F Put the skewers in and fry until golden brown. Drain, and serve with the plum sauce.
  • Plum sauce: Combine all ingredients in a stainless steel saucepan. Bring to a light boil and cook for about ten minutes. Puree. Refrigerate what's not used right away.

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