Chef Lee's Famous Coconut Shrimp
1 1/4 cup beer
1 2/3 cup all- purpose flour
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup shredded coconut
2lb peeled and deveined raw Gulf jumbo shrimp
oil for deep-frying
1 recipe quantity Island Slaw
Roberts Reserve Pineapple, Coconut, Mango, Tequila Sauce, to serve
1. Place the beer, 1 cup flour, eggs, sugar, and pepper in a large bowl and mix well to form the batter. Transfer to a shallow dish. Place the remaining flour in another shallow dish and the shredded coconut in a third shallow dish.
2. Dip the shrimp in the dish of flour to coat well, shacking off any excess. Then dip in the batter, allowing to drain for a second, then into the shredded coconut, pressing gently so that the coconut adheres to the shrimp. Set aside.
3. Heat the oil in a deep pan, until hot enough to brown a small cube of bread in about 30 seconds. Cook the shrimp in small batches in the oil for about three minutes, or until golden brown and opaque. Remove from the oil, drain on paper towels, and set aside and keep warm.
4. Place a generous amount of Island slaw in the center of each serving plate. Arrange shrimp around the slaw and serve immediately with a small ramekin of Roberts Reserve Pineapple, Coconut, Mango, Tequila sauce.
1 large red onion, peeled and cut into very thin slices
8 oz green cabbage, shredded
3 jicama, peeled and cut into mathsticks
3 mango, peeled and chopped
1 tablespoon finley chopped cilantro
1/2 cup Octtavio Olive oil
4 tablespoons fresh lime juice
large pinch salt
large pinch fresh black pepper
Stir in the cabbage, jicama, mango, and cilantro and mix evenly. Add the olive oil, lime juice, salt and pepper to taste. Toss to coat the salad well. Cover and keep in a cool place until ready to serve.