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Coconut Shrimp With Star Fruit And Black Bean Salsa And P
Yield: 4 servings
Ingredients and directions for this recipe
2 lb Large shrimp (about 24)
Peeled, tails on, and
Deveined
1 Egg yolk, slightly beaten
1 cn Red Stripe Beer
2 c Flour
1 ts Salt
2 c Fresh coconut
2 Egg whites, beaten to medium
Peaks
1 Star fruit, sliced into 1/2
Inch slices
1 c Cooked black beans
1/2 c Roasted corn kernels
2/3 c Peeled, seeded, and chopped
Italian tomatoes
1/2 c Chopped green onions
1/2 c Minced red peppers
2 Jalapenos, seeded and
Minced
Juice of two lemon
3 tb Chopped cilantro
1 ts Minced garlic
Cumin to taste
Salt and pepper
1 c Sour cream
1 Passion fruit, seeds removed
And reserved, minced
Salt and pepper
Preheat the fryer. In a mixing bowl, whisk the egg and beer together.
Whisk in the flour, salt and coconut. Whisk until smooth. Fold in the
egg whites before dipping the shrimp. For the salsa: In a mixing
bowl, combine the star fruit slices, black beans, roasted corn,
tomatoes, green onions, red peppers, and jalapenos, together. Mix
thoroughly. Stir in the juice of one lemon, 2 tablespoons chopped
cilantro, and garlic. Season with cumin, salt and pepper. For the
cream: In a mixing bowl, combine the sour cream, juice of one lemon,
1 tablespoon chopped cilantro, passion fruit seeds, and minced
passion fruit. Mix to incorporate. Season with salt and pepper. Fry
the shrimp for 2-3 minutes. Remove from the fryer and drain on a
paper-lined plate. Season with Essence.
Dab three small pools of the cream around the edge of the plate.
Mound the salsa in the center of the plate. Place the shrimp around
the salsa. Garnish with parsley and toasted coconut.
Yields: 4 servings
ESSENCE OF EMERIL SHOW #EE2352
See also:
Previous recipe Coconut Shrimp With Garlic
Next recipe Coconut Shrimp With Star Fruit And Black Bean Salsa And Pass
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