COLLECTION: Shrimp Recipes (2)

From: mes@zoo.toronto.edu (Mark Siddall)

Date: Thu, 5 Aug 1993 06:30:39 GMT

Caribbean Coconut Shrimp

lb shrimp - peeled and deveined

Batter

/4 cup flour

egg

/2 Tbsp baking powder

/2 cup beer

Coating

/4 cup flour

1/2 cups dried grated coconut

Tbsp salt

/2 Tbsp ground black pepper

/2 Tbsp cayenne (or ground chilis)

/2 Tbsp paprika

Tbsp garlic powder (not Garlic salt!)

/2 tsp dried thyme

/2 tsp oregano

Dip shrimp individually into the batter and then roll in the coating.

Deep-fry.

Allow to drain on paper towel.

Serve with various dips: eg. honey + soy sauce + tobasco; honey + mustard

or marmalade + ginger.

Papaya garlic Shrimp:

in a saucepan melt 3 Tbsp butter, saute 2 cloves of garlic (chopped, not

crushed) and half a cooking onion (actually, spanish onion is better),

once the garlic has browned and the onion has cleared, add half a papaya

chopped into 1/2 inch chunks and a tsp of dried thyme leaves, stir until

papaya just starts to go mushy. Dump all of this into a bowl and then

saute your shrimp in the same saucepan (with a little more butter) for

a couple of minutes. Finally, throw the papaya/garlic/onion mixture

back in for another 5 min on low heat. Serve over rice or with thai

noodles or whathaveyou.

http://www.cs.cmu.edu/~mjw/recipes/seafood/shrimp/shrimp-coll-2.html (1 of 2) [12/17/1999 11:55:18 AM]

Seafood Recipes