Coconut-Beer Battered Shrimp With Mango-Orange Chutney

seahorse73's Note:

Emeril strikes again!!! These are great!!!!!!!!!!

• Total Time: 1 hrs 55 mins
• Prep Time: 1 hrs
• Cook Time: 55 mins

Ingredients:

Servings: 4

• 1 1⁄3; cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons Emeril's Original Essence , plus more for dusting
• 1 ¼ cups beer
• 2 ½ cups unsweetened flaked coconut
• 1 ½ lbs large shrimp , peeled and deveined, with tails left on
• 4 cups vegetable oil , for frying
• 2 cups mango-orange chutney (Mango-Orange Chutney)
• ¼ cup minced fresh cilantro

Directions:

1. In a deep saute pan or pot, heat the oil to 360 degrees.
2. Combine the flour, sugar and Essence in a medium bowl.
3. Slowly add the beer and whisk to form a smooth batter.
4. Place the coconut flakes in a shallow bowl.
5. One at a time, holding them by the tail, dip the shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere.
6. Fry in batches in the oil until golden, 3 to 4 minutes.
7. Drain on paper towels and season lightly with Essence.
8. Place the chutney in a bowl on a large platter.
9. Arrange the shrimp on the platter around the bowl and sprinklewith the chopped cilantro.
10. Serve immediately.

Reviews

[crys loves to cook]

I made mean chef's version of this with his recipe for chutney. I don't remember where I got it from, maybe recipecircus but this is basically the same recipe and I REALLY love it. I use sweet coconut cause I like most everything sweeter! Great recipe.

[DDW]

OUTSTANDING!! Made these for New Year's eve and the were devoured in no time flat. Everyone raved over them. I was lazy and just bought some Emeril's Original Essence rather than making my own. Can't wait to make them again - thanks Mean!