Crispy Coconut Shrimp

When we lived in Oregon we often dined at the local hotel,

The Village Green. They had the most amazing coconut shrimp we'd ever tasted, and it's one of the things we've missed since moving to Texas. After several attempts we think we've managed to duplicate what the hotel serves. The recipe is a bit of work, but definitely worth it! Plan on at least four shrimp per person.

Ingredients

1 1/2 pounds large brown gulf shrimp (about 30)
1 1/2 c. plain Panko bread crumbs
1 1/2 c. shredded coconut
2 eggs or the equivalent egg substitute
13 oz. can coconut milk
1/2 all-purpose flour
spices: garlic powder, salt, pepper, chili powder
Oil for frying - recommend grape seed, peanut oil, or other vegetable oil

Directions

1. Day 1 - Rinse the shrimp under running water. Clean them if necessary (de-vein, remove shell, leave last segment and tail on).  Pat with paper towel to remove excess water. Place in a glass bowl, cover with about 1 cup of the coconut milk. Toss to coat, cover and refrigerate overnight.

2. Day 2 - Place shrimp in a colander and allow to drain while you prepare the coating.

3. Process the crumbs and coconut together in a food processor. Pulse until the coconut is fairly fine, but has not all completely lost its texture. Put 1/2 of the mixture in a shallow dish and the other 1/2 set aside in a jar or other container.

4. In the food processor, pulse together the eggs, 4T. coconut milk, 1/4t. garlic powder, 1/2 t. salt, and 2 t. flour. Pour into a small dish.

5. In a shallow dish, combine the remaining flour, 1t. salt, 1t. pepper, 1/2t. garlic powder, and a dash of chili powder (amount based on your preference for spice).

6. Line a large tray or cookie sheet with parchment paper. Sprinkle a little of the coconut mixture on the tray so the shrimp are not laying directly on the paper.

Arrange the items in this order:
                                                                                        COOKIE SHEET
SHRIMP, IN COLANDER         FLOUR          EGG MIXTURE          COCONUT MIXTURE

Hint: For the right handed cook, work left to right. With left hand holding the shrimp, and right hand holding a fork to assist, coat the shrimp with flour, dip in the egg, then in the coconut. Use the fork to turn the shrimp back and to press it into the coconut to get a good, even coating. Place the coated shrimp on the tray with a bit of space between each.

When all the shrimp are coated, cover the tray and refrigerate for 3 or 4 hours. This helps the coating to adhere better during the frying process.

Heat the oil in large pan or fryer to 350F. Cook in small batches for 2-3 minutes.
Drain on paper towels - if your oil is the proper temperature there shouldn't be much oil on the towels.

Serve hot with a Thai sweet chili dipping sauce, sweet and sour sauce or other favorite. Our favorite is Safeway's Waterfront Bistro Sweet Chili Sauce, and we'd also recommend Roberts Rothchild's Pineapple and Habanero dip.

If you don't like things spicy, any sweet and sour sauce would work well, as would an Asian plum sauce, or garlic-soy sauce.

Grilled Jalapeño Poppers

Jalapeño poppers are a favorite snack and tailgate food. Here's an easy recipe that can be grilled or prepared in the oven. Prep can be done ahead of time making them a great dish for a large gathering. Since we have several friends who don't like anything hot I use the same ingredients and process with the little multicolored sweet peppers and they are a hit too.

Stuffing
8 oz. softened Neufchâtel cheese (or cream cheese)
2 T. grated Parmesan cheese
1 1/2 t. garlic powder
a few drops of favorite chili sauce, red or green, to suit your taste
1 1/2 c. shredded Mexican cheese mix (or just use Cheddar if you prefer)
optional - 1 T. bacon bits
16 whole Jalapeño peppers with stems, and a few multicolored sweet peppers if you want them for variety

NOTE: If your peppers are fresh and very green they may not have yet developed the expected heat. Buy them a few days ahead and let them ripen on the counter before you remove the seeds to allow them to develop more flavor.

Directions   
1. Soften the cheeses and mix all cheeses and the seasonings. Set to the side for flavors to blend.
2. Wash and dry peppers. Slice carefully from tip through the stem, leaving a little stem on each.
3. Using a sharp knife or a small melon ball maker remove the pulp and seeds from the inside of each pepper. Wear gloves for this part of the process, and wash your hands when you are finished or you'll carry the hot capsicum oil to whatever you touch.
4. Fill each pepper with cheese mixture. I find it easiest to transfer all the cheese mixture to a pastry bag or a large baggie (cut off the corner of the bag) and squeeze it into the peppers like frosting.
* The filled peppers can be arranged in a storage container or on a tray and refrigerated at this point, up to a day ahead of cooking. Just take them out of the frig and proceed with the cooking when you are ready.
5. Grill on a medium hot part of the grill for 20-30 min. (or place peppers on a rack on a cookie sheet and roast at 425 for 15-20 min.) until the cheese is browned and the peppers are soft.

If there are any left over they keep in the frig for a couple of days. . . or chop them up for omelet filling!