Tuesday, June 25, 2013

Tommy Bahama Coconut Shrimp and Asian Slaw


 Using a recipe from a Tommy Bahama website I made the Coconut Shrimp. I know. I really need to stop with the Tommy Bahama recipes. I promise this will be my last Tommy Bahama recipe this week. But I can't make any promises about next week.

Ingredients:

1 1/4 cups beer

1 2/3 cups flour

2 eggs

1/4 cup sugar

1 teaspoon salt

1/4 teaspoon freshly ground pepper

7 ounce package of shredded coconut

1 1lb. peeled and deveined raw medium shrimp

canola oil for deep frying

Directions:

Pour beer, 1 cup flour, eggs, sugar, salt and pepper in a large bowl. Mix well to form a batter, Pour the batter into a shallow bowl.

Place remaining flour in another shallow bowl.

Place the shredded coconut in a third shallow bowl.

Put the bowls in this order - Flour, Batter and Coconut.

Set out a large cookie sheet. Dip the shrimp in the flour, then into the batter and finally into the coconut. Set the shrimp onto the large cookie sheet.


Once all of the shrimp are coated - heat the oil in a deep pan. Cook the shrimp in small batches. These cook very quickly. About a minutes or two on each side. Remove the shrimp from the oil and place on a fresh cookie sheet covered with paper towels.


I made a different Asian Slaw to serve with the Coconut Shrimp.

Ingredients:

4 ounces green cabbage, thinly sliced

2 ounces red onion, finely sliced and sliced into half moons

2 ounces of jicama, peeled and cut into matchsticks

1 ounce cilantro, finely chopped

House Salt and Pepper -

3 tablespoons kosher salt

1 tablespoon coarsely ground black pepper

1/2 teaspoon white pepper

Lime Vinaigrette -

2 tablespoons freshly squeezed lime juice

1  teaspoon  house salt and pepper

3 tablespoons olive oil

1 tablespoon canola oil

Directions:

In a large bowl combine the cabbage, red onion, jicama and cilantro.

In a small bowl combine the lime juice and house salt and pepper. Whisk them together. Slowly add the oils whisking it in very slowly.

Combine the Vinaigrette to the cabbage mixture. Toss gently and cover in the refrigerator until you are ready to serve.


Arrange the coconut shrimp around the Asian Slaw Live the Island Lifestyle and Enjoy!