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

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.