Name: Coconut Shrimp with Calypso Punch Relish Dnsr3
Ingredients: 2 lb Shrimp-large w/ tails,; Peeled and deveined; 4 Eggs, large; 1/2 c Honey; 2 ts Cayenne pepper; 1/2 ts Tabasco sauce; 1 1/2 c Flour, all-purpose, sifted; 1/2 c Cornstarch; 1 tb Curry powder; 4 c Bread ccrumbs, fine; 2 c Coconut-unsweetened shredded; 1 tb Orange zest, grated-thin top; Layer of orange peel; 5 c Canola oil, about; 1 c Pineapple, fresh, diced fine; 1 c Orange segments, diced fine; 1/2 c Jicama, finely diced; 1/4 c Red Onion, finely diced; 1 tb Lime juice, fresh; 1 tb Ginger, fresh, minced; 1 tb Mint, fresh, minced; 1 tb Jalapeno chili, minced, opt.; 1 tb Honey; Salt to taste

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Seafood	6	Servings

INGREDIENTS

2	lb	Shrimp-large w/ tails,
		Peeled and deveined
4		Eggs, large
1/2	c	Honey
2	ts	Cayenne pepper
1/2	ts	Tabasco sauce
1 1/2	c	Flour, all-purpose, sifted
1/2	c	Cornstarch
1	tb	Curry powder
4	c	Bread ccrumbs, fine
2	c	Coconut-unsweetened shredded
1	tb	Orange zest, grated-thin top
		Layer of orange peel
5	c	Canola oil, about
1	c	Pineapple, fresh, diced fine
1	c	Orange segments, diced fine
1/2	c	Jicama, finely diced
1/4	c	Red Onion, finely diced
1	tb	Lime juice, fresh
1	tb	Ginger, fresh, minced
1	tb	Mint, fresh, minced
1	tb	Jalapeno chili, minced, opt.
1	tb	Honey
		Salt to taste

INSTRUCTIONS

CALYPSO PUNCH RELISH
Wash and dry shrimp and set aside.  Beat eggs, honey, cayenne pepper, and
hot sauce together.  When well beaten, pour into a shallow bowl. Combine
flour, cornstarch and curry powder in a shallow bowl. Then, combine bread
crumbs, coconut, and orange zest in a third bowl. Dip each shrimp into egg
mixture, them the flour mixture. Again dip into the egg mixture and finally
in the coconut bread crumbs.  Set aside.  Heat oil to 325 degrees in a deep
fry pan over medium high heat. When temperature is reached, add coconut
shrimp a few at a time and fry for about 3 minutes or until golden. Drain
on paper towels.  Serve hot with
:       08/30/92 8:02 PM Calypso Punch Relish: Combine all ingredients in a
non-reactive bowl.  Cover and allow to marinate 30 minutes before serving.
Adapted from "Hot!" by Judith Choate. Published in TimesDaily (Florence,
Alabama) Wednesday, August 26, 1992. Formatted by Mary Dishongh Bowles.
Posted to MM-Recipes Digest V3 #284
Date: Thu, 17 Oct 1996 04:39:00 -0500
From: Bobbi Zee <zpegasus@tsrcom.com>

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