Beer Battered Coconut Shrimp with Remoulade Sauce

Sep 16th


Pete and I had some fresh frozen shrimp in the freezer the other night and his favorite is Coconut Shrimp so I found a great recipe in fine Cooking magazine. They are crunchy and sweet and the remoulade sauce is so yummy and savory, made with capers, and other mouth watering ingredients. These little crustaceans are addicting! I have been missing my boys lately and probably won’t be able to see them until Christmas. I really envy parents that have children that go to school in the same town that they live in. I can’t just call and say hey do you want to come over for a Sunday supper? Or hey want to go to lunch today? Or I would even go so far and say, hey would you like to come over and I will do your laundry for you? That is how much I’m missing Morgan and P.J.. I know a lot of other empty nest parents out there that are going through the same issues and honestly that time of my life was the hardest ever. P.J. left last January and Morgan left almost four years ago now. It has gotten a little easier as time goes by. Still, you wonder where did all the years go? I will see families of four out to dinner or shopping together in town and think, treasure every moment you have together because it all goes by way to quickly. Don’t get me wrong I’m so happy that they are doing what they love and living in a city that they adore, but I can still miss them can’t I? Pete and I have been having a relaxing time in Michigan, Lazy beach days, beautiful sunsets, cocktails on the patio, watching the boats and the world go by. This is a time to reconnect and find each other again, not that we have ever been lost. Even when the boys were growing up we had date nights at least once every two weeks and sometimes once a week. As much as we love our boys we always made time for each other and I think that was very important, especially now. So to those parents that are now empty nest, enjoy the time that you have with your spouse and start a new chapter in your life! And to those that are not empty yet, cherish every moment and love them for all their worth because it really goes by to fast.

Beer Battered Coconut Shrimp with Remoulade Sauce: This recipe is from fine Cooking magazine.

For the Remoulade Sauce

1/2 cup mayonnaise

2 Tbs. finely chopped fresh flat-leaf parsley

2 Tbs. minced celery

2 Tbs. minced shallot

1 Tbs. finely chopped capers

1 Tbs. whole-grain mustard

1 small orange, finely grated to yield 1 tsp. zest, squeezed to yield 1-1/2 tsp. juice

1 tsp. worcestershire sauce

freshly ground black pepper and salt to taste

Make the remoulade sauce: In a small bowl, combine all the sauce ingredients and chill in the refrigerator until the shrimp are ready.


For the Shrimp:

About 4-1/2 cups peanut or canola oil

1/2 cup all-purpose flour

1 Tbs. granulated sugar

1 Tbs. Cajun seasoning

1/2 tsp Kosher salt

1/2 cup pale lager beer, such as Corona

2 Tbs. hot sauce

1/2 cup panko

1/2 cup unsweetened shredded coconut (I used sweetened)

12 colossal (13 to 15 per lb.) shrimp, peeled and deveined, tails intact. (I used smaller shrimp and took the tails off)

Coat and Fry the Shrimp:

Clip a deep fat/candy thermometer to the side of a 12-inch cast-iron skillet and add enough oil to measure 3/4 inch deep. Heat to 360 F over medium heat.

Meanwhile, in a medium bowl, whisk together the flour, sugar, Cajun seasoning, and 1/2 tsp salt; then slowly whisk in the beer and hot sauce to make a smooth batter. In a shallow bowl, combine the panko and shredded coconut.

Holding the shrimp by the tail if still intact, dip it into the batter, letting any excess drip off, then dredge it in the panko mixture, pressing and rolling it several times to coat well. Transfer to a plate. Repeat with the remaining shrimp.

Fry the shrimp in the hot oil, turning once with tongs, until golden-brown, about 2 minutes. If necessary, adjust the heat to maintain the oil at 360 F. Transfer the shrimp with a slotted spoon to a plate lined with paper towels to drain briefly.

Serve the shrimp with the remoulade sauce.

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