Butterflied Coconut Shrimp

  

    This blog was started over 2 years ago and I never finished it because I was too busy.  When I started it, we had two grandchildren, I was instructing an evening class, and then there's always work.  What has changed that I now have the time to finish it?  My attitude I guess.  We now have 3 grandkids, work, I’m making maple syrup, trimming apple trees, and we’re remodeling the kitchen. No teaching this semester 🤔....   That's enough with the “oh woe is me” BS, let’s get to the Coconut Shrimp.  

     How good can it get!  I first enjoyed this dish at a Utica College reception about 6 years ago.  I'm a bit ashamed that I had never had it prior to that night, but in all honesty, I generally don't appreciate coconut.  Notice what I said, "I generally don't appreciate coconut."  I say this because I hate to say I don't like something.  To say I don't like something may suggest that I'm saying it is not good.  Honestly, if others enjoy it, and I don't,  I would say that I have the problem.  Thus, I just don't appreciate it in general.  I usually try things that I don't appreciate when I have a chance, with the hope that I'll see what others are enjoying.  That night was good to me as I enjoyed these new taste treats and added them to my growing culinary palap.

     I not only enjoyed these shrimp, I made it a point to learn how to make them.  The good news is that they are easysqeezy.  Drunk or sober, they are a snap to make, and they will be a smash intro for any party or dinner.  The sauce I use is a sweet-spicy orange marmalade base.  So why did I choose to make these shrimp that day, 2 years ago?  It was 30 below zero in the morning, so I stayed inside and began blogging this simple recipe.  To be honest, I ate almost the entire pound of that day with numerous beers.  Not too productive, but very relaxing.  Before you judge me, try it.

 Ingredients-

1 pound- 16-20 count (or bigger) raw shrimp

Sea salt

Black pepper 

Paprika 

Cheyenne pepper

2 eggs

1 cup flour 

1 cup shredded coconut 

1 cup Panko bread crumbs

1/2cup marmalade 

1/2 cup chilly sauce 

Worcestershire sauce 

Peanut oil for frying 

     Remove the shells and devein the shrimp, leaving the tail intact.  Rise and pat them dry.  Hold them by the tail, split them 1/3 to1/2 through on the outside of the arc that the shrimp make.  Place the slit side down on a cutting board and press on the backside of the shrimp with your palm to flatten them in the meaty area.  It you’ve done it right, they will set flatten a surface with the tail curled up.  Salt and pepper them on both sides, then set them aside.

     You’ll need 3 shallow bowls for this next step; I used cereal bowls.  The first bowl gets the flour, with some salt and pepper.  Whip the 2 eggs adding a bit of salt and pepper as you do, in the second bowl.  The third bowl is our Panko bread crumbs mixed with the shredded coconut.  To this we add paprika, and of course, more salt and pepper.  I always flavor every layer with a process like this.  The paprika is for both color and flavor.  Finally, I use the Panko bread crumbs for a better crunch.   The Cheyenne pepper is optional and I use it sparingly in the eggs.  It can add a great pop, but it can also easily overwhelm this appetizer.  That said, these are cooking guidelines so suit yourself.

     Holding by the tail, dredge the shrimp in flour first, covering the body thoroughly.  Immediately following the flour, we move to the eggs and cover the shrimp’s body again.  The next dip is our Panko/ coconut mixture.  Good coverage at each station is important for great results.  I find it helpful at the last station to hold the shrimp with one hand and use the other hand to move the mixture to the egg covered shrimp.  Sometimes I even had to press the mixture, just a bit, onto the shrimp. Set them aside on a plate and let prepare the dipping sauce.

     I wanted a sweet and savory theme for my sauce, so that explains the choices I made.  You might have other ideas and, of course, I always encourage that.  My sauce is ohhhh so simple.  Mix the chili sauce, marmalade and a shake or two of Worcestershire into a small bowl.  Again I added some heat here with Cheyenne pepper.  It’s safer to add heat here than in the shrimp as the sauce usage is controlled by your guests.  I think heat adds great depth of flavor to these sauces.

     Now let’s get frying!  I’m sure you could use other oils here, but I think the peanut oil works great with the coconut.  I used a large frying pan with about one inch of oil.  The temperature is really critical and you want it stable.  I was about at medium low heat but that will depend on you burner.  Test with one shrimp at a time so you don’t ruin a larger number.  They should immediately sizzle in the oil, and brown but not burn.  It will only take about one or two minutes to cook them.  You can cook several at a time but don’t crowd them.  Too many of them at one time will cool the oil and they won’t brown quickly.  Cool them slightly on a plate, you can drain them on a paper towel if you like, but it’s not necessary.  Certainly you can find numerous ways to serve these shrimp- one large group, small groups or even individuals.  I simply arranged them on a platter with the sauce bowl central.  Enjoy!