Coconut Shrimp with Pineapple Habanero Chutney

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Emeril's Island Favorites

Rated: 4 stars out of 5Rate itRead users' reviews (14)

RECIPE
COMMENTS & REVIEWS(14)

Cook Time:
20 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

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Ingredients

2/3 cu pall-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

Directions

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):

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

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:

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

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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Comments & Reviews

recipe Coconut Shrimp with Pineapple Habanero Chutney
miles New York, NY 09-15-2009
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Terrible Idea
Rated: 1 stars out of 5

wanted this to work, but something seriously screwed up, both with the batter, then the pineapple chutney. used all... directions as written, so I don't know what went wrong. Others seemed to have liked it. Batter made shrimp come out soggy and uninteresting, and the chutney would have been better pureed. Even then it would be too sweet, with the sweet of the reduced vinegar, pineapple and quarter cup of sugar. Maybe i just don't like stuff deep fried and then covered in sugar. Read more
recipe Coconut Shrimp with Pineapple Habanero Chutney
SUSAN CORPUS CHRISTI, TX 04-17-2009
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Great
Rated: 5 stars out of 5

We hunted for this recipe when given a jar of pineapple habanero chutney. Substituted beer for the soda water.
recipe Coconut Shrimp with Pineapple Habanero Chutney
Diana Staten Island, NY 11-13-2008
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Great Appetizer
Rated: 5 stars out of 5

I made this dish exactly the way it was posted,however,instead of soda water i used lemon lime seltzer.Everyone loved it ,i... will be making it again when i have company over.Great Dish.Read more
recipe Coconut Shrimp with Pineapple Habanero Chutney
Shirley Wichita, KS 11-10-2008
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Pineapple Habanero Chutney
Rated: 5 stars out of 5

I've never tried Rothchilds and probably never will now. This is awesome! Perfect on any kind of fish., and who knows what... else. Shirley, WichitaRead more
recipe Coconut Shrimp with Pineapple Habanero Chutney
Liche McAllen, TX 09-15-2008
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WOW, A 5-Star Restaurant Presentation!
Rated: 5 stars out of 5

Wow, if you want to impress anyone, this dish will surely do it. Everyone loved it. The combination of flavors is... incredible. This was easy and quick to prepare. Thanks, Emeril!Read more
recipe Coconut Shrimp with Pineapple Habanero Chutney
lorraine Apple Valley, CA 07-30-2008
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Awesome
Rated: 5 stars out of 5

really good changed the soda water to amber beer.