This time was no different. I stood by the fresh seafood display, eying up the large portions of swordfish and fresh cuts of tuna... but then I decided I wanted to do something with shrimp. I am actually pretty proud of this recipe, because I don't tend to make things that I don't like personally. And I really don't like coconut. And I don't like dessert-type flavors with my savory foods. But for some reason, with the right flavor combination, and the right dipping sauce, this coconut situation wasn't so bad! So anyway, try these out. At first I tried baking them, but the coconut-almond dredge was falling off the shrimp, and they weren't getting crispy enough. So I threw them in some frying oil. I'm sure if I had some good parchment paper, and maybe cooked them at a higher temperature, it could have worked, but I was just as content with crispy fried shrimp. After all, that was really the worst part about the recipe... besides the sour cream base... and the breadcrumbs... and the sweet coconut... hmmm, nevermind. Just enjoy!
What You'll Need:
1/2 cup sour cream
4-oz. honey mustard (the good, thick kind in the jar, not the crappy kind in the squirt bottle)
1 teaspoon baking soda
Salt and Fresh Cracked Pepper
1-lb. cleaned, deveined medium shrimp (no tails)
1 cup almonds
6-oz. flaked coconut
1/4 cup plain breadcrumbs
2 tablespoons Parmesan cheese
Start by whipping the honey mustard and sour cream
together, and add the baking soda and egg.
Whisk until everything is a smooth consistency.
Let the shrimp sit in this mixture, in the refrigerator, overnight.
If you don't have all night, 30 minutes to an hour will be okay :)
At this point, add the almonds to a skillet over medium heat to toast.
Make sure the almonds are spread into one layer so they toast evenly.
This should only take about 5 - 7 minutes, if that.
Mix the almonds, breadcrumbs, Parmesan, and coconut
to a food processor, and pulse until almonds are
the same consistency as the rest of the ingredients.
Remove the shrimp from the fridge and when removing from the mixture, shake off as much excess batter as possible. Dredge the shrimp in the coconut-almond mixture, ensuring the dry ingredients are packed on the little guy. Squeeze a little if ya have to :)
I spread my finished shrimp on this baking sheet for easy access when adding them to oil.
Fill a pan with your canola oil, about 2 inches deep, and heat over a medium flame
until you can toss a chunk of breadcrumb in the pan and it sizzles.
Drop the shrimp in the pan and cook for about 5-7 minutes on each side.
The batter is very fragile, so I had to use a very thin fish-spatula to turn them.
When removing the finished shrimp from the pan, place them
on a paper-towel lined baking rack for good air circulation :)
Serve with the same honey mustard you added to your sour cream in the beginning!