Caribbean Shrimp

20m
Prep Time
20m
Cook Time
40m
Ready In


"The first cooks to serve this dish almost certainly were Chinese immigrants to the Caribbean, who brought their skills for quick-frying from the old country. Now, however, the dish is "generic Caribbean." If you order Caribbean Shrimp in the United States, this is what you'll probably get. I only hope it tastes this good. From Caribbean Cooking by John DeMers."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (210.3 g)
  • Calories 347.7
  • Total Fat - 6.9 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 129.9 mg
  • Sodium - 1847.6 mg
  • Total Carbohydrate - 57.9 g
  • Dietary Fiber - 3.2 g
  • Sugars - 33.1 g
  • Protein - 15.2 g
  • Calcium - 174.1 mg
  • Iron - 1.7 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Peel and devein shrimp, leaving tails on.

Step 2

In a bowl, combine egg with 3/4 cup of the flour, the beer and baking powder.

Step 3

In another bowl, mix remaining flour with herbs and spices.

Step 4

Holding tail, dip each shrimp first in batter, then in seasoned flour and shake off excess.

Step 5

Sprinkle each shrimp liberally with grated coconut and set aside on a baking sheet.

Step 6

Heat oil in a deep skillet over medium heat. Add shrimp 1 at a time.

Step 7

Cook until golden brown on all sides, turning once. Drain on paper towels.

Step 8

Prepare a sauce by mixing marma­lade, mustard and ginger in a small bowl.

Step 9

Spoon sauce into 6 small bowls.

Step 10

Place bowls on 6 appetizer plates.

Step 11

Surround bowls with 4 shrimp per serving.

Tips & Variations


No special items needed.

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