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Food & Wine Ground >> coconut shrimp


8/30/08 7:58 PM
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cbgrappler
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Member Since: 11/9/05
Posts: 527
 
I never had coconut shrimp before but I figured since I like coconut and shrimp, the two should be a marriage of tastes that my tastebuds would appreciate, maybe even love. I was sadly mistaken.

 I decided to use the following recipe-> http://www.grouprecipes.com/56900/alton-browns-coconut-shrimp-with-outback-dipping-sauce.html.

So, you're probably thinkin' - how could someone mess up such a simple recipe? Well, I'm making the assumption that the fact I used sweetened coconut instead of plain old shredded, was the source of my fuck-up.

It was impossible to eat, kinda gross, it just didn't taste right ... the sauce turned out good though but even that couldn't provide the saving grace I needed ...

anyway, I just felt like complaining ...





8/31/08 12:39 PM
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cbgrappler
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 sadly nothing could have disguised this tragedy of taste, not even my beloved tabasco ...


9/1/08 3:15 AM
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Dankoholic
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Edited: 09/01/08 3:15 AM
Member Since: 6/4/08
Posts: 504
 a friend's recipe that gets rave reviews:

Coconut Shrimp:

Oil for frying (I used veggie oil)
1/2 lb large shrimp, peeled, deveined, and butterflied
1 1/2 cup flour
2 Tbls sugar
1/4 tsp salt
1 cup milk
2 Tbls coconut rum (I added a bit more to this)
1 cup panko bread crumbs
1/2 cup coconut flakes

1. Measure 3/4 cup flour in a bowl and set aside
2. mix together 3/4 cup flour, the sugar, and the salt
3. Add milk and rum to the flour/sugar/salt mix. Put the mixture in the fridge to rest for a few minutes
4. Mix together the bread crumbs and coconut in a third bowl
5. Dip each shrimp in the first flour bowl, the wet mix bowl, and the coconut/bread crumbs bowl
6. Drop shrimp in the heated oil, about 7 at a time for 2-3 mins. each or until golden brown
7. Serve with the pinacolada dipping sauce and a great salad.

Pinacolada Dipping Sauce

1/2 cup sour cream
1/4 non-alcoholic pinacolada mix
1/4 cup crushed pineapples (on the caned fruit asile)
2 Tbls sugar

1. Mix all of the above in a bowl and set in the fridge until the shrimp are ready. Serve with shrimp when you're ready to eat.

this is her recipe word for word
 
9/1/08 3:53 PM
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crescentwrench
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   Dank, does she use sweetened shredded coconut? 
9/2/08 1:00 PM
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cbgrappler
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crescentwrench -    Dank, does she use sweetened shredded coconut? 

I'm going to give it another go tonight with regular shredded coconut ... I'll update if thing improve, which I'm sure they will.

I googled it on the internet machine and no one specifies to use sweetened coconut in their recipes ...
9/2/08 6:06 PM
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Dankoholic
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i don't know, i've seen people mention either of those choices on different recipes. i would use unsweetened just to see if it tastes different this time. if i get in touch with her, i will let you know what she specifically uses.
9/3/08 6:17 PM
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cbgrappler
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 thanks dank ... I really don't know what I did to mess it up then, maybe the oil was crappy or something ... i don't know... all i know is, I like shrimp, I like coconut, yet the combo almost made me barf ...
9/5/08 9:48 PM
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Dankoholic
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 she said it doesn't matter which type you use but she uses sweetened. 

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