Coconut Shrimp II
Coconut Shrimp II is a dairy free and pescatarian main course. This recipe serves 6. One portion of this dish contains about 19g of protein, 57g of fat, and a total of 745 calories. Head to the store and pick up vegetable oil, beer, cayenne pepper, and a few other things to make it today. To use up the beer you could follow this main course with the Guinness, Whiskey & Irish Cream Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.
Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small bowl, stir together marmalade, horseradish and mustard; set aside.
Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.
Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
Fry shrimp in hot oil until golden on both sides.
Drain briefly and serve with reserved dipping sauce.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.
Zind-Humbrecht Calcaire Pinot GrisBright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.