Coconut Shrimp with Pineapple Habanero Chutney (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2/3 cu pall-purpose flour |
1/2 cup cornstarch |
1 large egg, beaten |
2/3 cup grated fresh coconut |
1 cup ice-cold soda water |
1/2 teaspoon salt |
1 pound large shrimp, peeled, deveined and tail on |
1 1/2 tablespoons essence, recipe follows |
pineapple-habanero chutney, for serving, recipe follows |
1 tablespoon finely chopped fresh cilantro leaves |
Directions:
1. Preheat a fryer to 350 degrees F.
2. In a medium mixing bowl, combine the flour, cornstarch, egg, coconut and soda water. Mix well to make a smooth batter. Season with salt. Season the shrimp with 1 tablespoon of Essence. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with the remaining 1/2 tablespoon of Essence. Mound some of the Pineapple-Habanero Chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with cilantro.
3. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
4. 2 1/2 tablespoons paprika
5. 2 tablespoons salt
6. 2 tablespoons garlic powder
7. 1 tablespoon black pepper
8. 1 tablespoon onion powder
9. 1 tablespoon cayenne pepper
10. 1 tablespoon dried oregano
11. 1 tablespoon dried thyme
12. Combine all ingredients thoroughly.
13. Yield: 2/3 cup
14. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
15. Pineapple-Habanero Chutney:
16. 1 tablespoon butter
17. 1/2 cup chopped onions
18. Pinch salt
19. 2 cups small diced pineapple
20. 1/2 cup small diced red bell pepper
21. 1 tablespoon minced habanero
22. 1/2 cup white vinegar
23. 1/4 cup sugar
24. 1 1/2 teaspoons cornstarch
25. 1 tablespoon water
26. In a saucepan over medium heat, melt the butter. Add the onions. Season with salt and saute for 2 minutes. Add the pineapple, red bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently. Add the vinegar and the sugar. Bring the mixture to a boil. In a small bowl combine the cornstarch and water and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.
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