Title: Coconut Shrimp with Calypso Punch Relish
Categories: Seafood
Yield: 6 Servings

2 lb Shrimp-large w/ tails
1/2 c Cornstarch
Peeled and deveined
1 tb Curry powder
4 Eggs -- large
4 c Bread ccrumbs -- fine
1/2 c Honey
2 c Coconut-unsweetened
Shredded
2 ts Cayenne pepper
1 tb Orange zest -- grated-thin
Top
1/2 ts Tabasco sauce
Layer of orange peel
1 1/2 c Flour, all-purpose --
Sifted
5 c Canola oil -- about
CALYPSO PUNCH RELISH-----
1 c Pineapple, fresh -- diced
Fine
1 tb Ginger, fresh -- minced
1 c Orange segments -- diced
Fine
1 tb Mint, fresh -- minced
1/2 c Jicama -- finely diced
1 tb Jalapeno chili, minced --
Opt
1/4 c Red Onion -- finely diced
1 tb Honey
1 tb Lime juice -- fresh
Salt to taste

Wash and dry shrimp and set aside. Beat eggs, honey, cayenne pepper, and
hot sauce together. When well beaten, pour into a shallow bowl. Combine
flour, cornstarch and curry powder in a shallow bowl. Then, combine bread
crumbs, coconut, and orange zest in a third bowl. Dip each shrimp into egg
mixture, them the flour mixture. Again dip into the egg mixture and
finally in the coconut bread crumbs. Set aside. Heat oil to 325 degrees
in a deep fry pan over medium high heat. When temperature is reached, add
coconut shrimp a few at a time and fry for about 3 minutes or until
personal service : 08/30/92 8:02 PM Calypso Punch Relish: Combine all
ingredients in a non-reactive bowl. Cover and allow to marinate 30 minutes
before serving. Adapted from "Hot!" by Judith Choate. Published in
TimesDaily (Florence, Alabama) Wednesday, August 26, 1992. Formatted by
Mary Dishongh Bowles.

Recipe By :

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip