Coconut Shrimp with Pineapple Habanero Chutney

Total Time:
35 min
15 min
20 min

4 to 6 servings

  • 2/3 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg, beaten
  • 2/3 cup grated fresh coconut
  • 1 cup ice-cold soda water
  • 1/2 teaspoon salt
  • 1 pound large shrimp, peeled, deveined and tail on
  • 1 1/2 tablespoons Essence, recipe follows
  • Pineapple-Habanero Chutney, for serving, recipe follows
  • 1 tablespoon finely chopped fresh cilantro leaves
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Pineapple-Habanero Chutney:
  • 1 tablespoon butter
  • 1/2 cup chopped onions
  • Pinch salt
  • 2 cups small diced pineapple
  • 1/2 cup small diced red bell pepper
  • 1 tablespoon minced habanero
  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon water

Preheat a fryer to 350 degrees F.

In a medium mixing bowl, combine the flour, cornstarch, egg, coconut and soda water. Mix well to make a smooth batter. Season with salt. Season the shrimp with 1 tablespoon of Essence. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with the remaining 1/2 tablespoon of Essence. Mound some of the Pineapple-Habanero Chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with cilantro.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Pineapple-Habanero Chutney:

In a saucepan over medium heat, melt the butter. Add the onions. Season with salt and saute for 2 minutes. Add the pineapple, red bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently. Add the vinegar and the sugar. Bring the mixture to a boil. In a small bowl combine the cornstarch and water and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.

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