Coconut Shrimp with Pineapple Habanero Chutney

  • Level: Intermediate
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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Ingredients

2/3 cup all-purpose flour

1/2 cup cornstarch

1 large egg, beaten

2/3 cup grated fresh coconut

1 cup ice-cold soda water

1/2 teaspoon salt

1 pound large shrimp, peeled, deveined and tail on

1 1/2 tablespoons Essence, recipe follows

Pineapple-Habanero Chutney, for serving, recipe follows

1 tablespoon finely chopped fresh cilantro leaves

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Pineapple-Habanero Chutney:

1 tablespoon butter

1/2 cup chopped onions

Pinch salt

2 cups small diced pineapple

1/2 cup small diced red bell pepper

1 tablespoon minced habanero

1/2 cup white vinegar

1/4 cup sugar 

1 1/2 teaspoons cornstarch 

1 tablespoon water

Directions

  1. Preheat a fryer to 350 degrees F.
  2. In a medium mixing bowl, combine the flour, cornstarch, egg, coconut and soda water. Mix well to make a smooth batter. Season with salt. Season the shrimp with 1 tablespoon of Essence. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with the remaining 1/2 tablespoon of Essence. Mound some of the Pineapple-Habanero Chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with cilantro.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Pineapple-Habanero Chutney:

  1. In a saucepan over medium heat, melt the butter. Add the onions. Season with salt and saute for 2 minutes. Add the pineapple, red bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently. Add the vinegar and the sugar. Bring the mixture to a boil. In a small bowl combine the cornstarch and water and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.

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