Meat Dish Recipe
Coconut Shrimp with Star Fruit, Black Bean Salsa & Passion
Coconut Shrimp with Star Fruit, Black Bean Salsa & Passion:
Yield: 4 servings
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 to 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.
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