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Receta Rum And Coconut Shrimp
by Global Cookbook

Rum And Coconut Shrimp
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Ingredientes

  • 1 lb 16/20 size shrimp, peeled and deveined, tail on
  • 2 Tbsp. dark rum
  • 2 Tbsp. honey
  • 1 x lime, juiced
  • 2 x Large eggs, beaten
  • 1/2 c. all purpose flour
  • 1/2 c. coconut
  • 1/2 c. butter

Direcciones

  1. Flour shrimp and shake off excess.
  2. Combine Large eggs, rum, honey, and lime juice. Dip floured shrimp into mix.
  3. Coat shrimp with coconut, lightly pressing coconut onto shrimp.
  4. Heat butter in deep-sided skillet and shallow-fry shrimp till golden brown.
  5. Drain on paper towels.
  6. Number of servings is determined by shrimp size and number of shrimp you want to serve.
  7. 16/20 shrimp per lb. will yield 4-5 shrimp per person if serving 4 people or possibly 3 per person if serving 6 portions.
  8. Serve with Pineapple-Anise Chutney.
  9. Notes: An optional cooking method is to deep fry in vegetable oil.