Coconut Shrimp with Pineapple Habanero Chutney (Emeril Lagasse) Recipe
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Directions:
- Preheat a fryer to 350 degrees F.
- 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.
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- Pineapple-Habanero Chutney:
- 1 tablespoon butter
- 1/2 cup chopped onions
- Pinch salt
- 2 cups small diced pineapple
- 1/2 cup small diced red bell pepper
- 1 tablespoon minced habanero
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8845.22 Kcal (37033 kJ) | ||
| Calories from fat | 332.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.93g | 57% | |
|---|---|---|---|
| Cholesterol | 112.26mg | 37% | |
| Sodium | 4574.27mg | 191% | |
| Potassium | 241.73mg | 5% | |
| Total Carbs | 2238.48g | 746% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 12.37g | 25% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 45.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 45.57 Kcal (191 kJ) | ||
| Calories from fat | 1.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.19g | 57% | |
|---|---|---|---|
| Cholesterol | 0.58mg | 37% | |
| Sodium | 23.56mg | 191% | |
| Potassium | 1.25mg | 5% | |
| Total Carbs | 11.53g | 746% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.01g | 9% | |
| Protein | 0.06g | 25% | |
| Calcium | 0.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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