Coconut Shrimp with Ginger-Citrus Marmalade (Susan Rea)

 

Ginger Citrus Marmalade

  • ½ cup fresh orange juice
  • ½ cup sugar
  • 2 tbsp. white wine vinegar
  • 2 tbsp. chopped fresh ginger

Combine ingredients in a small saucepan. Bring to a boil for 2 min. Remove from heat. Cool to room temperature. When ready to use, strain and discard solids.

Coconut Shrimp

  • ¼ cup plus 1 cup all purpose flour
  • ¼ tsp. salt
  • 1 large egg
  • 1 cup ice water
  • ¾ cup unsweetened shredded coconut
  • 10 (about 6 oz.) medium shrimp, peeled, deveined and tails left intact
  • 3 cups vegetable oil

In a resealable plastic bag, combine ¼ cup flour and salt. To make the batter, in bowl beat the egg until frothy. Add water and remaining flour and mix. Place coconut in shallow pie pan. Dredge shrimp in flour-salt mixture in bag. Carefully shake off excess. Dip in batter letting excess drip off. Roll in coconut. Place shrimp on baking sheet and refrigerate 30 min. Heat oil in deep, heavy pot to 365 degrees. Working in batches, fry shrimp 2 – 3 minutes until golden brown. With slotted spoon, remove shrimp to paper towels to drain. Place shrimp on platter and serve with ginger citrus marmalade.

 

";