Coconut Shrimp With Star Fruit And Black Bean Salsa Recipe - Cooking Index
Coconut Shrimp With Star Fruit And Black Bean Salsa Recipe - Cooking Index
The original recipe title as listed is "Coconut Shrimp With Star Fruit And Black Bean Salsa And Passion Fruit Cream".
Type: Shellfish| 2 lbs | 908g / 32oz | Large shrimp - (abt 24) - peeled, tails on, and deveined |
| 1 | Egg yolk - slightly beaten | |
| 1 | Red Stripe Beer | |
| 2 cups | 125g / 4.4oz | Flour |
| 1 teaspoon | 5ml | Salt |
| 2 cups | 186g / 6.6oz | Fresh coconut |
| 2 | Egg whites - beaten medium peaks | |
| Emeril's Essence - see * Note | ||
| 1 | Star fruit - sliced 1/2" slices | |
| 1 cup | 160g / 5.6oz | Cooked black beans |
| 1/2 cup | 31g / 1.1oz | Roasted corn kernels |
| 2/3 cup | 41g / 1.4oz | Peeled, seeded, chopped Italian tomatoes |
| 1/2 cup | 31g / 1.1oz | Chopped green onions |
| 1/2 cup | 46g / 1.6oz | Minced red peppers |
| 2 | Jalapenos - seeded and minced | |
| Juice of two lemons | ||
| 3 tablespoons | 45ml | Chopped cilantro |
| 1 teaspoon | 5ml | Minced garlic |
| Cumin - to taste | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 cup | 237ml | Sour cream |
| 1 | Passion fruit - seeds removed and reserved, minced |
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the fryer.
In a mixing bowl, whisk the egg and beer together. Whisk in the flour, salt and coconut. Whisk until smooth. Fold in the egg whites before dipping the shrimp. Fry the shrimp for 2 to 3 minutes. Remove from the fryer and drain on a paper-lined plate. Season with Emeril's Essence.
For the salsa: In a mixing bowl, combine the star fruit slices, black beans, roasted corn, tomatoes, green onions, red peppers, and jalapenos, together. Mix thoroughly. Stir in the juice of one lemon, 2 tablespoons chopped cilantro, and garlic. Season with cumin, salt and pepper.
For the cream: In a mixing bowl, combine the sour cream, juice of one lemon, 1 tablespoon chopped cilantro, passion fruit seeds, and minced passion fruit. Mix to incorporate. Season with salt and pepper.
To serve, dab three small pools of the cream around the edge of the plate. Mound the salsa in the center of the plate. Place the shrimp around the salsa. Garnish with parsley and toasted coconut.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2352 broadcast 02-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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