| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits, Grains, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 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 |
|
|
Two lemon ; Juice of |
| 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 |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW #EE2352
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 2-3 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.
Yields: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
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