CARAMEL MUSTARD SAUCE (ingredients and preparation below)
MANGO CHUTNEY (ingredients and preparation below)
Instructions
Peel, devein and butterfly the shrimp. Combien basil, garlic, olive oil, lemon juice and sweet chili sauce. Pour over shrimp and marinate at least 1 hour. To make breading- toast coconut until golden. Put Samoas and Trefoils in food processor. Combien coconut, crushed cookies, flour and a pinch of salt. Make a standard breadign station- including 1 c flour, 2 eggs and cookie breading mixture.
CARAMEL MUSTARD SAUCE- 1/2 c dijon mustard; 1/8 c pineapple juice; 1 T honey; 2 t caramel sauce; 1 t brown mustard seed. Mix dijon mustard, pineapple juiec, honey and caramel sauce until incorporated. Just before serving, add brown mustard seeds. Set aside for dipping.
MANGO CHUTNEY- 2 mangoes, diced; 1/8 c red onion, diced; 1 jalapeno, diced; 1/2 c lime juice; 1 T brown sugar; 1 t fresh ginger, minced; salt and pepper to taste. Combine mango, onion and jalapeno. Combien lime juice and brown sugar until dissolved. Add ginger, jalapeno, onion, mango and salt and pepper to taste. Let stand 30 min. Set aside for dipping.
Take each shrimp and coat in flour, then egg, then the cookie mixture. Place 1 inch of oil in frying pan and place on med heat. Fry shrimp until golden, then place on a baking sheet lined with paper towels to drain the oil. Serve shrimp on a bed of field greens with the mango chutney adn caramel mustard sauces.
Originally Submitted
2/5/2013
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