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Old 12-18-2014, 05:06 PM   #11
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Thanks for posting this, Kay. I LOVE coconut shrimp and realized I haven't had it in a couple of years.

This will be on the menu for tomorrow - would have been today, but I didn't feel like getting dressed in real clothes and going out to the store.
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Old 12-18-2014, 05:50 PM   #12
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Thanks for posting this, Kay. I LOVE coconut shrimp and realized I haven't had it in a couple of years.

This will be on the menu for tomorrow - would have been today, but I didn't feel like getting dressed in real clothes and going out to the store.
"Real clothes" huh? I took the chance of going out for a short errand today in my "house clothes" and no makeup. I always know for sure I'm bound to run into somebody. You'd think I'd learn.
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Old 12-18-2014, 06:16 PM   #13
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"Real clothes" huh? I took the chance of going out for a short errand today in my "house clothes" and no makeup. I always know for sure I'm bound to run into somebody. You'd think I'd learn.
I know just what you mean! With only 2 grocery stores here in my small town, I still think I can just fly in real quick with faded sweats and sunglasses and be incognito, and still I run into someone I know. Even a better grade of sweats wouldn't have worked on me today, though.
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Old 12-18-2014, 06:54 PM   #14
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As far as subbing out the beer - I could be wrong, but I think it's the carbonation in the beer that gives the batter such a wonderfully light and crispy texture. Like in tempura shrimp. Seltzer water, club soda, or anything carbonated would do the same thing as beer I would think, or maybe even adding a little baking soda to the orange juice or coconut milk if one chooses to use one of those...?

I re-read the recipe for Outback shrimp, and it calls for flat beer. That has me confused. Maybe one of our members who are knowledgeable in food chemistry will chime in.
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Old 12-18-2014, 08:01 PM   #15
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Hm, I agree with you, Kayelle. I thought some carbonation was necessary for the texture.
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Old 12-18-2014, 08:19 PM   #16
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That was Cheryl, GG. I get mixed up with names all the time too.

Here's something I posted a few years ago. I don't see why it couldn't be used for coconut shrimp. It's really an excellent batter, and method.

My "Perfect Fish Batter"
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Old 12-18-2014, 08:48 PM   #17
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Sounds good, Kay. I hear ya on the gloppy heavy batter - I don't like that at all. I can't even remember the last time I fried fish or shrimp in batter, for that very reason. Copied and saved your recipe.
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Old 12-19-2014, 08:17 AM   #18
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"Real clothes" huh? I took the chance of going out for a short errand today in my "house clothes" and no makeup. I always know for sure I'm bound to run into somebody. You'd think I'd learn.
I have a nightgown that looks like a summer dress. I just put my housecoat on over it and run downstairs to get the mail. Sure enough, someone will be downstairs.
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Old 12-19-2014, 09:07 AM   #19
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Coconut Shrimp

I think it was CraigC who posted a similar recipe a while back. I made it without a deep fryer and with unflat beer. The marmalade horseradish sauce was excellent with it.

Looovve coconut shrimp
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Old 12-19-2014, 11:39 AM   #20
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If I was a gambling man I would bet the last time I had these at
Outback the shrimp were butterflied. (Is that a word?)
Yes, its a word. I always butterfly shrimp when I am deveining them. It just seems the right way. They look better, and they crisp up better.

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Hm, I agree with you, Kayelle. I thought some carbonation was necessary for the texture.
I use a beer batter recipe i got from Martin Yang I think his name is.
It calls for equal parts flour and corn starch. A bit of oil, salt and flat beer.
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