Coconut-Macadamia Nut Shrimp |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 cups all-purpose flour |
1/2 cup ground macadamia nuts |
1 (12-ounce) beer, divided |
2 egg yolks |
2 tablespoons vegetable oil |
2 tablespoons cream of coconut |
1 teaspoon salt, divided |
1 teaspoon freshly ground black pepper, divided |
18 unpeeled, fresh jumbo shrimp |
1 tablespoon lime juice |
1 garlic clove, minced |
2 cups flaked coconut |
vegetable oil |
Directions:
1. Combine flour and macadamia nuts in a large bowl; make a well in center of flour mixture.
2. Combine half of beer, egg yolks, 2 tablespoons oil, and cream of coconut; add to dry ingredients, stirring just until moistened. Stir in remaining half of beer, 1/2 teaspoon salt, and 1/2 teaspoon pepper until smooth.
3. Peel shrimp, and devein, if desired, leaving tails intact. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, lime juice, and garlic in a large bowl; add shrimp, tossing to coat. Cover and chill 30 minutes.
4. Dip shrimp in batter; dredge in coconut.
5. Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry shrimp 6 to 8 minutes or until golden; drain.
|
|