Ingredients
-
1 1/3
-
2
-
2
-
1 1/4
-
2 1/2
-
1 1/2
-
4
-
2
-
1/4
-
-
-
-
-
-
Directions
Coconut-Beer Battered Shrimp With Mango-Orange Chutney, Emeril strikes again!!! These are great!!!!!!!!!!, I made mean chef’s version of this with his recipe for chutney I don’t remember where I got it from, maybe recipecircus but this is basically the same recipe and I REALLY love it use sweet coconut cause I like most everything sweeter! Great recipe , OUTSTANDING!! Made these for New Year’s eve and the were devoured in no time flat Everyone raved over them I was lazy and just bought some Emeril’s Original Essence rather than making my own Can’t wait to make them again – thanks Mean!
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Steps
|
1
Done
|
In a Deep Saute Pan or Pot, Heat the Oil to 360 Degrees. |
|
2
Done
|
Combine the Flour, Sugar and Essence in a Medium Bowl. |
|
3
Done
|
Slowly Add the Beer and Whisk to Form a Smooth Batter. |
|
4
Done
|
Place the Coconut Flakes in a Shallow Bowl. |
|
5
Done
|
One at a Time, Holding Them by the Tail, Dip the Shrimp Into the Batter to Coat, Then Dredge in the Coconut, Turning to Coat Evenly and Pressing to Make the Flakes Adhere. |
|
6
Done
|
Fry in Batches in the Oil Until Golden, 3 to 4 Minutes. |
|
7
Done
|
Drain on Paper Towels and Season Lightly With Essence. |
|
8
Done
|
Place the Chutney in a Bowl on a Large Platter. |
|
9
Done
|
Arrange the Shrimp on the Platter Around the Bowl and Sprinklewith the Chopped Cilantro. |
|
10
Done
|
Serve Immediately. |
