Coconut shrimp

Coconut Shrimp Recipe: The Internet has many cooking and restaurant sites as well as forums for the merely curious or for those fond of eating, where they can exchange exotic recipes, like the coconut shrimp recipe, and teach each other how to make various dishes.

One of the coconut shrimp recipes calls for: a cup of flat beer, 1 cup of self-rising flour, 2 cups of sweetened coconut of which half a cup should be kept aside, ½ teaspoon salt, around 12 jumbo shrimps, paprika, and oil for frying.

To prepare this fried recipe, combine the first 5 ingredients and add the reserved ½ cup of coconut. Cover and refrigerate for one hour. Clean and de-vein the shrimp, leaving the tail on. Preheat oil in a deep fryer to as much as 350°F. Pour the rest of the coconut into a shallow dish. Sprinkle the shrimp with paprika, dip it in the prepared and chilled beer batter, coating it generously, then roll it in the coconut and fry for 2-3 minutes, turning occasionally to cook it evenly, and until it is golden brown. This recipe is similar to the Outback recipe used by the Outback Steakhouse.

Coconut Lobster Recipe: This is mainly a Caribbean preparation. To make the dish according to an easily available coconut lobster recipe, you will need 1/2 a cup of milk, 1 cup of canned cream of coconut, 1 small finely chopped onion, 2 stalks of finely chopped scallions, 2 sprigs of fresh or 1 tablespoon of powdered thyme, 2 tablespoons of curry powder, the meat of four medium lobsters. These are to be cut in chunks and pre-cooked. You also will need a teaspoon of salt, 1 teaspoon of either white or black pepper, a dash (optional) of cayenne pepper, 1/2 a cup of grated Parmesan cheese and wedges of lime or lemon.

To make this coconut lobster recipe, mix the milk with the coconut cream and heat in a large saucepan over a medium heat. Add the chopped onion, the chopped scallions, the thyme and the curry powder. Cook for five minutes, stirring continuously. Add the lobster chunks, salt and pepper to taste, and the cayenne if you wish. Cook this slowly for about seven or eight minutes until all the flavors become well blended. Remove the preparation to a baking dish and sprinkle grated cheese over it. This is baked at 400°F for 15 minutes, or until the lobster browns. Serve garnished with the lime or lemon wedges.

Sauce Recipe: Most sites featuring recipes will give you the sauce recipe to accompany the coconut shrimp. A typical peanut sauce recipe requires you to mix and blend 1/4 cup of chicken stock, 3 ounces of unsweetened coconut milk, 1 ounce of lime juice, an ounce of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of hot sauce, 2 tablespoons of chopped garlic, 1 tablespoon of chopped ginger, and 1 1/2 cups of creamy peanut butter. Remove to a bowl, and fold in 1/4 cup of chopped cilantro or coriander and refrigerate until you serve. When you are ready, bring it to room temperature and serve with the coconut shrimp.

Dipping Recipe: An Asian style dipping recipe includes mixing 1/2 cup teriyaki sauce, 1/2 cup soy sauce, 1/2 cup rice vinegar, finely sliced scallions, grated fresh ginger and toasted sesame seeds. The mixture is then chilled and refrigerated until serving.