|Hawaiian Shrimp With Curry Sauce|
36 - unpeeled, medium-size fresh shrimp (about 1 pound)
1/2 - cup lemon juice
1 - tablespoon curry powder
1 - teaspoon salt
1/2 - teaspoon ground ginger
2 1/1 - cups all-purpose flour, divided
2 - teaspooms baking powder
1 1/3 - cups milk
2 - cups flaked coconut
- Vegetable oil
- Curry Sauce
- Peel and devein shrimp, place in a shallow dish or a heavy-duty, zip-top plastic bag.
- Combine lemon juice and next 3 ingredients. Pour 1/4 cup lemon juice mixture over shrimp, reserve remaining lemon juice mixture. Cover dish or seal bagm and refrigerate 1 hour, turning shrimp occasionally.
- Combine 2 cips flour and baking powder, stir in milk and reserved lemon juice mixture to make batter.
- Remove shrimp from marinade, discarding marinade. Coat shrimp in remaining 1/2 cup flour, dip into batter, and coat lightly with coconut.
- Pour oil to depth of 2 to 3 inches into a Dutch oven, and heat to 375 degrees. Fry shrimp, a few at a time, un hot oil untl golden, turning once. Drain on paper towels. Server with Curry Sauce
Yield: 12 appetizer servings
1/4 - cup butter or margarine
1/2 - cup chopped onion
1/2 - cup chopped celery
1 - clove garlic
1/2 - peeled, chopped Granny Smith apple
2 - ounce baked ham, chopped
1 - small bay leaf
1 1/2 - teaspoons finely chopped fresh parsley.
1/8 - teaspoon dry mustard
1 - tablespoon all-purpose flour
3/4 - teaspoon curry powder
1 - cup chicken broth
- Melt butter in a saucepan over medium heat. Add onion and next 7 ingredients. Cook, stirring often, 8 minutes.
- Stir in flour, mace, and curry powder, cook 4 minutes. Gradually add broth, stirring constantly. Reduce heat, and simmer 1 hour, stirring occasionally. Remove and discard bay leaf
Yield: 1 1/2 cup
Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living