Contributed by: NAPSA
Make Crispy Coconut Shrimp For The Family For Less Than $10
(NAPSA) - U.S. food prices have soared to their highest levels since the early 1990s, taking a huge slice out of your family's budget. But you can make delicious Coconut Shrimp for a family of four for less than $10. Here's how:
Consider smaller, frozen shrimp as a way to cut costs on this recipe or simply ask your grocer for upcoming shrimp specials.
The frying oil, which is made from a blend of soybean and peanut oil, makes the coconut coating on the shrimp crispy. Here's an added benefit: The oil can be used several times as long as you don't overheat it. After cooking, cool, strain and store the oil in a cool, dark place for future use.
Serve this dish with a quick and easy dipping sauce by mixing pineapple preserves in honey-Dijon mustard.
- 1 1/2 gallons LouAna Southern Frying Oil
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- 3/4 cup beer
- 1 large egg
- 2 1/2 cups sweetened, flaked coconut
- 1 1/2 pounds shrimp, peeled and deveined
To prepare shrimp, pour oil in a large fryer, Dutch oven or another thick-walled iron cooking pot with a tight-fitting lid; heat to 350 F.
Combine flour and salt in a large bowl. Combine beer and egg, stirring well. Add beer mixture to flour mixture, stirring until smooth.
Place coconut in a shallow dish. Dip shrimp in batter; dredge in coconut. Fry at 350! for 1 1/2 minutes on each side or until golden.
Use a slotted spoon to remove the shrimp and place on a paper towel-lined plate to absorb excess oil.
Visit www.louana.com for more recipes and helpful cooking tips.
Serving Size: Makes 4 Servings