Margi Cintrano
Washing Up
Buon Giorno, Good Morning,
This recipe is a fun fave from the days we had lived in South Miami Beach for three years. We used to have this at the old Blues Bar on the corner of Ocean Drive and 10th Street.
Since the Blues Bar had closed in 1992, after San Andrés, in English, the Saint Andrew Hurricane 24th August, 1992, we cannot recall off hand the name of the now defunct blues bar. Perhaps my daughters shall recall ...
What the Vet and I can remember is our fave blues vocalist, Joey Gilmore, who was one of the finest blues & rhythm and blues vocalists on the circuit at that time. We still have his cassette tape, which we made a CD of, and still listen to him. Great Music.
Coconut Beer Batter Shrimp with Orange, Sherry & Horseradish Dip ...
*** see four photos.
*** Note this dish can be prepared with sesame seeds instead of shredded coconut.
2 pounds large shrimp deveined and peeled with tails left intact
2 cups all purpose flour
1 tsp. salt
1/2 tsp. smoked cayenne red pepper piquant or sweet or dried red flakes
deep fry oil ( peanut oil works quite well )
1 pound shredded fresh coconut from a coconut
Beer Batter ...
1 egg
2 cups flour all purpose
1 tsp. salt
1 tsp. baking powder
1 cup milk
1 tsp. white pepper
1 tsp. sugar
1/4 cup room temperature Beer of choice
Sherry, Orange & Horseradish Dip ...
8 ounces Orange Bitter Style Marmalade
2 ounces Jerez de La Frontera white dry Sherry ( Fino )
2 ounces horse radish grated
1 tsp. white pepper corns freshly ground
1. dust / dredge shrimp with the flour, which has been dusted with cayenne, white pepper corns ground and salted to taste
2. Making beer batter: combine the egg and half the milk. Add the flour, pepper, salt, sugar and baking powder & combine thoroughly.
3. Add the balance of the milk and mix well.
4. Now, add the beer of choice, very slowly and combine well.
5. To Prepare The Dip: Mix the marmalade, horseradish, sherry and pepper in a food processor or blender and process until you have a thick dip salsa texture
To Prepare:
1- Heat the oil to 325 degrees farenheit
2- shake off excess flour from the shrimp
3- coat each shrimp well in beer batter, and then roll the shrimp in the shredded coconut until they are well coated ( one can substitute sesame seeds if they wish )
4- place the shrimp into hot oil one at a time so that they are not over crowded and cook 4 to 5 mins. or until the shrimp are golden turning once so that you can cook both sides
5- remove the shrimp and place on paper towelling to drain the oil and keep warm in tented platter until finished frying rest of shrimp
6- serve with dip on side, and a chilled Beer or sparkling wine and crusty bread
*** yield: 4 to 6 servings for appetiser
Enjoy, See Photos.
Ciao,
Margaux.
This recipe is a fun fave from the days we had lived in South Miami Beach for three years. We used to have this at the old Blues Bar on the corner of Ocean Drive and 10th Street.
Since the Blues Bar had closed in 1992, after San Andrés, in English, the Saint Andrew Hurricane 24th August, 1992, we cannot recall off hand the name of the now defunct blues bar. Perhaps my daughters shall recall ...
What the Vet and I can remember is our fave blues vocalist, Joey Gilmore, who was one of the finest blues & rhythm and blues vocalists on the circuit at that time. We still have his cassette tape, which we made a CD of, and still listen to him. Great Music.
Coconut Beer Batter Shrimp with Orange, Sherry & Horseradish Dip ...*** see four photos.
*** Note this dish can be prepared with sesame seeds instead of shredded coconut.
2 pounds large shrimp deveined and peeled with tails left intact
2 cups all purpose flour
1 tsp. salt
1/2 tsp. smoked cayenne red pepper piquant or sweet or dried red flakes
deep fry oil ( peanut oil works quite well )
1 pound shredded fresh coconut from a coconut
Beer Batter ...1 egg
2 cups flour all purpose
1 tsp. salt
1 tsp. baking powder
1 cup milk
1 tsp. white pepper
1 tsp. sugar
1/4 cup room temperature Beer of choice
Sherry, Orange & Horseradish Dip ...8 ounces Orange Bitter Style Marmalade
2 ounces Jerez de La Frontera white dry Sherry ( Fino )
2 ounces horse radish grated
1 tsp. white pepper corns freshly ground
1. dust / dredge shrimp with the flour, which has been dusted with cayenne, white pepper corns ground and salted to taste
2. Making beer batter: combine the egg and half the milk. Add the flour, pepper, salt, sugar and baking powder & combine thoroughly.
3. Add the balance of the milk and mix well.
4. Now, add the beer of choice, very slowly and combine well.
5. To Prepare The Dip: Mix the marmalade, horseradish, sherry and pepper in a food processor or blender and process until you have a thick dip salsa texture
To Prepare:
1- Heat the oil to 325 degrees farenheit
2- shake off excess flour from the shrimp
3- coat each shrimp well in beer batter, and then roll the shrimp in the shredded coconut until they are well coated ( one can substitute sesame seeds if they wish )
4- place the shrimp into hot oil one at a time so that they are not over crowded and cook 4 to 5 mins. or until the shrimp are golden turning once so that you can cook both sides
5- remove the shrimp and place on paper towelling to drain the oil and keep warm in tented platter until finished frying rest of shrimp
6- serve with dip on side, and a chilled Beer or sparkling wine and crusty bread
*** yield: 4 to 6 servings for appetiser
Enjoy, See Photos.
Ciao,
Margaux.
