Coconut shrimp

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dte3672
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2004/01/10 19:45:44 (permalink)

Coconut shrimp

If I ever found I was gonna be snuffed out and was offered a last meal (kinda morbid I know but the best way to describe how special it is) I would pick Coconut shrimp! I have had this delectable dish at the Hickory Pit in the Edgewater Casino in Laughlin and Joe's Crab Shack in Akron Ohio and both were absolutely fabulous! I would ask for a dozen and gorge myself (minus the sauce-THAT I didn't care for. It masked the wonderful taste!)
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    mayor al
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    RE: Coconut shrimp 2004/01/10 20:02:14 (permalink)
    dte-
    Not that it matters but, we have a thread buried somewhere about "last Meals". no big deal--
    Although some think it a terrible thing, I will own up to really enjoying the Coconut Shrimp at the Outback. I like the Marmalade-style dipping sauce they serve with it..In fact I will squeeze a bit of lemon into that to 'tart' it up a bit. Several times we have skipped the main course entirely and have had a dinner of a couple of orders of the Shrimp and a couple of the 24 oz Fosters in the Ice-covered Mugs. My wife will have the same!!
    #2
    Sundancer7
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    RE: Coconut shrimp 2004/01/10 20:03:01 (permalink)
    The Outback has coconut shrimp served as an appetizer. It is served with a sweet sauce and it is delicous.

    Paul E. Smith
    Knoxville, TN
    #3
    JaneDough
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    RE: Coconut shrimp 2004/01/10 20:41:37 (permalink)
    The first time I tasted coconut shrimp was about 28 years ago at a restaurant called Las Mananitas in Cuernavaca, Mexico (capital of the state of Morelos, about an hour south of Mexico City). It was served as an appetizer while we waited for our table, sitting on the flagstone patio overlooking gently sloping grounds where white peacocks strolled leisurely. I thought it was the most perfect blending of savory and sweet flavors I'd ever had!

    Since then I've aged into a properly fats-restricted adult diet, but I still eye them longingly on any menu where they appear. My mouth waters at the mere mention of them... s-l-u-r-p...
    #4
    Kristi S.
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    RE: Coconut shrimp 2004/03/02 09:11:40 (permalink)
    This coconut shrimp isn't fried, but rather a kind of casserole. I've made this twice and am addicted to it. My variation calls for adding chopped scotch bonnet peppers (just a little) that gives it a kick. (And instead of plain tomato sauce, I use chopped up crushed tomatoes.) The smooth sweet coconut milk and spicy peppers is a great taste! From goya.com
    ----------

    Shrimp in Coconut Sauce

    This dish is a succulent shrimp bathed in a silky and delicious coconut sauce.

    1 1/2 lbs. large shrimp, peeled and deveined

    1 tsp. Goya Adobo with Pepper

    3 tbsp. Goya Olive Oil

    2 cups finely chopped onion

    3 scallions, sliced very thin, both white and green (reserve 1 tbsp. green part for garnish)

    1 1/2 tsp. Goya Minced Garlic or 3 cloves fresh garlic, minced

    1/2 cup Goya Tomato Sauce

    1 cup clam broth

    1 can (13.5 fl. oz.) Goya Coconut Milk

    Accompaniment:

    4 cups hot cooked white rice

    1. Season shrimp with Adobo and set aside.
    2. In a skillet, heat oil on medium. Stir in onion, scallion and garlic and cook, stirring often until onion is translucent, about 10 minutes.
    3. Stir in tomato sauce and cook for 5 minutes.
    4. Stir in clam broth and coconut milk, bring to a boil, lower heat and simmer for 5 minutes.
    5. Add shrimp and cook, turning once, until shrimp are just cooked through, about 5 minutes.
    6. Transfer to serving platter, garnish with scallion. Serve accompanied by rice.

    Serves 4

    #5
    mayor al
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    RE: Coconut shrimp 2004/03/02 09:36:44 (permalink)
    Kristi,
    That sounds great. Guess it's time to dig out some more of those shrimp we brought back from Pensacola and see if they can make it real.
    I know frozen can't equal Fresh, but so far all of those we have used have been really good in the recipes we have used.
    #6
    Hode
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    RE: Coconut shrimp 2004/03/02 11:12:34 (permalink)
    I agree with you Mayor , Outback Coconut shrimp are deee-licious!
    #7
    efuery
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    RE: Coconut shrimp 2004/03/02 12:19:40 (permalink)
    Here are a couply of copycat recipes for outback Coconut shrimp


    Outback Coconut Shrimp #1

    1 1/2 lb large raw shrimp
    1/2 c all-purpose flour
    1/2 c cornstarch
    1 T salt
    1/2 T white pepper
    2 T vegetable oil
    1 c ice water
    oil for deep frying
    2 c short shredded coconut
    1/2 c orange marmalade
    1/4 c Grey Poupon country mustard
    1/4 c honey
    3-4 drops Tabasco sauce

    Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2T oil and ice water. Stir to blend. To fry: heat oil to 350 in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 5 minutes to finish cooking of the shrimp. Serve with sweet and sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.

    Outback Coconut Shrimp #2
    1 c flat beer
    1 c self-rising flour
    2 c sweetened coconut flakes; [7- ounce package]
    2 tb sugar
    1/2 ts salt
    12 jumbo shrimp
    paprika

    Marmalade Sauce for Dipping:
    2 ts stoneground mustard ***
    1 ts prepared horseradish
    1 ds salt
    1/2 c orange marmalade

    Instructions

    *** Stone-ground mustard with whole-grain mustard seed.

    For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar, and salt in a medium sized bowl. Mix well, then cover and refrigerate at least 1 hour.

    Prepare your marmalade sauce by combining all four ingredients in a small bowl. Cover and refrigerate this for at least 1 hour as well.

    Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tailfins as a handle.

    When the batter is ready, preheat oil in a deep pot or deep fryer to about 350øF. Use enough oil to completely cover the shrimp.

    Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp is dry before battering. Sprinkle each shrimp lightly with paprika before the next step.

    Dip one shrimp at a time into the batter, coating generously. Drop the
    battered shrimp into the coconut and roll it around so that it is well
    coated. Fry 4 shrimp at a time for 2-3 minutes or until the shrimp become golden brown. You may have to flip the shrimp over halfway through cooking time.

    Drain on paper towels briefly before serving with marmalade sauce on the side.
    #8
    Kristi S.
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    RE: Coconut shrimp 2004/03/02 13:19:21 (permalink)
    quote:
    Originally posted by Al-The Mayor-Bowen

    Kristi,
    That sounds great. Guess it's time to dig out some more of those shrimp we brought back from Pensacola and see if they can make it real.
    I know frozen can't equal Fresh, but so far all of those we have used have been really good in the recipes we have used.


    Mayor,
    I used frozen medium sized shrimp both times, and they turned out fine. I may use larger shrimp from the seafood market next time. It's a great company dinner if you ever decide to make it for an occasion. You can leave out the bonnet peppers if you can't handle the spice (I put peppers in everything) and sub with cracked black pepper for a milder taste. And the color - when combining the coconut milk and tomatoes, it makes a nice golden hue. Enjoy!
    #9
    dbear
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    RE: Coconut shrimp 2004/03/02 14:35:55 (permalink)
    The first time I had something that could be called coconut shrimp, it was quite different from the Outback style fried stuff (which is addictive). This was in a small town in Ecuador called Playas, right on the equator and consisting of a few hotels and restaurants and one of the most beautiful beaches I've ever seen. The hotel we stayed in served many kinds of fresh seafood, all delicious. The most interesting was their seviche, which included shrimp and fish (corvina), lime juice, cilantro, chopped tomato, some form of hot peppers, green onion and a lot of chopped coconut. I had never seen seviche prepared with coconut; it was indescribably good!
    #10
    Sundancer7
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    RE: Coconut shrimp 2004/03/02 19:46:13 (permalink)
    In my opinion I love the cocunut shrimp at the "Outback" It is one of my favorite Horse Dervers.

    I love the sauce the serve with it. Nice and orangey sweet with the taste of shrimp, and other spices, it is great.
    Paul E. Smith
    Knoxville, TN
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    pfarmer241
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    RE: Coconut shrimp 2004/03/04 20:23:35 (permalink)
    Went to the Outback in HialeahFL the other day and had the coconut shrimp - very tasty - one of my favorites

    Peggy
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    MikeS.
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    RE: Coconut shrimp 2004/04/04 08:53:20 (permalink)
    RedLobster serves a pretty good one too, similiar to Outback's.

    MikeS.
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    MetroplexJim
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    RE: Coconut shrimp 2007/07/05 10:11:33 (permalink)
    quote:
    Originally posted by Sundancer7

    The Outback has coconut shrimp served as an appetizer. It is served with a sweet sauce and it is delicous.

    Paul E. Smith
    Knoxville, TN


    I've been to Outbacks in several states: coconut shrimp + salad + rib-eye + loaded potato + Foster's = HEAVEN. The thing that impresses me the most is their franchise consistency; when I'm there I don't know if I'm in Lubbock, Pittsburgh, or Arlington, VA.

    If only they would get their wait-staff off their knees. I despise that trend and just last Sunday complained about it to the owner of a nice French place in Frisco, TX.
    #14
    Pat T Hat
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    RE: Coconut shrimp 2007/07/05 11:05:18 (permalink)
    Key West Shrimp House in Madison Indiana...Mmmm. The Mashed Potatoe Salad was wonderful as well.

    I've not been there for a while but it was the first place I'd ever had Coconut Shrimp and I remember it fondly.
    Paul the owner was a great guy who made you feel at home and bent over backwards to make sure everything was right.
    I believe his son was going to take over the daily operation. Chip off the 'ol block when it came to service.
    #15
    rjb
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    RE: Coconut shrimp 2007/07/05 11:14:55 (permalink)
    Have to differ with the majority here. I've always viewed coconut shrimp as an evil concoction dreamt up by someone who was trying to hide the flavor of shrimp. Add orange mamalade sauce and its even more noxious.

    If I wanted candy as a first course -- which is what this stuff basically is -- I'd have a Mounds bar.
    #16
    Adjudicator
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    RE: Coconut shrimp 2007/07/05 11:31:32 (permalink)
    It always amazes me as what a "large shrip" is defined as. To me (and to attest to large shrimp that I have consumed), a "large" shrimp would be at minimum 4 oz.
    #17
    tiki
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    RE: Coconut shrimp 2007/07/05 12:19:16 (permalink)
    quote:
    Originally posted by Adjudicator

    It always amazes me as what a "large shrip" is defined as. To me (and to attest to large shrimp that I have consumed), a "large" shrimp would be at minimum 4 oz.


    That would be the extra collossal not large
    http://www.oceangarden.com/eng/shrimp/sizing.htm
    #18
    Sundancer7
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    RE: Coconut shrimp 2007/07/05 13:34:44 (permalink)
    quote:
    Originally posted by rjb

    Have to differ with the majority here. I've always viewed coconut shrimp as an evil concoction dreamt up by someone who was trying to hide the flavor of shrimp. Add orange mamalade sauce and its even more noxious.

    If I wanted candy as a first course -- which is what this stuff basically is -- I'd have a Mounds bar.


    I understand what you are saying but we all have our own choice of taste.

    Personally I enjoy shrimp every way it is cooked. A nice alternative to the normal is the way shrimp is done at the Outback with the coconut and orange sauce. I admit it is sweet but it is good.

    Remember, everything is a matter of taste to everyone.

    Paul E. Smith
    Knoxville, TN
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    MetroplexJim
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    RE: Coconut shrimp 2007/07/07 07:43:15 (permalink)
    quote:
    Originally posted by tiki

    quote:
    Originally posted by Adjudicator

    It always amazes me as what a "large shrip" is defined as. To me (and to attest to large shrimp that I have consumed), a "large" shrimp would be at minimum 4 oz.


    That would be the extra collossal not large
    http://www.oceangarden.com/eng/shrimp/sizing.htm


    Tiki: thanks for the URL regarding shrimp size. The biggest menu exaggeration I ever encountered was at Red Lobster when I went for their "Extra-Jumbo Tiger Prawns" and got a lot of fried bread.

    And then there were the "Camerones Sao Paulista" on Leblon Beach, RJ-BR. As seafood dinners are twice as expensive as filet mignon in RJ I asked the waiter how many pieces I would get. He said three, but added "if that isn't enough, we'll bring a fourth". I couldn't finish the three and could barely waddle my way back to the Copa Palace!
    #20
    roossy90
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    RE: Coconut shrimp 2007/07/09 20:32:37 (permalink)
    quote:
    Originally posted by MikeS.

    RedLobster serves a pretty good one too, similiar to Outback's.

    MikeS.

    Those of you living in New England might be familiar with the "99" restaurant.
    IMHO, they have the best coconut shrimp......an order of those and their signature root beer float was my favorite meal there.
    #21
    SassyGritsAL
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    RE: Coconut shrimp 2007/07/11 11:27:30 (permalink)
    I too, am a fan of Outbacks coconut shrimp. I am absolutely hooked on it. It is the only thing I order there. Sometimes I skip the extras (salad, potato, etc.) and just have a double order of shrimp. I don't know about most Outbacks but the one here in Huntsville, AL, the shrimp as very large as sometimes as wide as three fingers. The dipping sauce they serve with it is great.
    #22
    Nancypalooza
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    RE: Coconut shrimp 2007/10/24 11:16:41 (permalink)
    I finally went to the Outbutt and got the coconut shrimp this past Friday. Now something I had Friday night gave me the burps, but I'm looking sternly at the caesar salad more so than the shrimp. It wasn't bad for frozen shrimp; I'm always suspicious that you're doing something funky with the batter (the coconut) to draw my attention away from the lack of bite in the shrimp itself (cause it's frozen), but I would eat it again.

    The sauce was great; I think that second recipe above (horseradish, marmalade, dijon mustard) is probably the culprit although our server said he thought there was some cinnamon in it too.
    #23
    PapaJoe8
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    RE: Coconut shrimp 2007/10/24 11:42:26 (permalink)
    I use a Pinia Colada lavor yogurt as the dipping sauce when I make this at home. It tasts like what Red Lobster uses. I get their coconut shrimp when I end up there, pretty good I think.
    Joef
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    SassyGritsAL
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    RE: Coconut shrimp 2007/10/24 12:30:30 (permalink)
    PapaJo - Do you just use the Pina Colada yougut or do you mix anything else with it? I too am hooked on the coconut fried shrimp at RL and the dip is to die for.
    #25
    sizz
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    RE: Coconut shrimp 2007/10/24 13:17:13 (permalink)
    quote:
    Originally posted by Nancypalooza

    It wasn't bad for frozen shrimp; I'm always suspicious that you're doing something funky with the batter (the coconut) to draw my attention away from the lack of bite in the shrimp itself (cause it's frozen), but I would eat it again.


    Nancy....... all shrimp are frozen
    Virtually all shrimp are frozen at sea soon after they're caught.
    The shrimp that are sold unfrozen in fish stores and supermarkets have merely been thawed in advance.
    Better to keep the shrimp frozen and defrost them yourself as needed, It may make sense to buy frozen shrimp rather than those that have been thawed because frozen will be the freshest you'll get

    Always check the origin of country from whence they came before you buy..........Wild shrimp from Mexico and US are the best but hard to find ....... the rest are farm grown in "exotic" ... dirty mud ponds in China, Thailand, Vietnam ....yuck!
    #26
    PapaJoe8
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    RE: Coconut shrimp 2007/10/24 15:17:48 (permalink)
    Sassy, I just use the Pina Colada as it comes. The brand I use is Oakbrook Farms. I guess any brand would be close to the same?? Try some first and see what you think. I'm sure it's not exactly like RL but close enough for me. I'm glad to hear someone else likes the RL shrimp dip.
    Joe
    #27
    Sundancer7
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    RE: Coconut shrimp 2007/10/25 15:26:40 (permalink)
    quote:
    Originally posted by sizz

    quote:
    Originally posted by Nancypalooza

    It wasn't bad for frozen shrimp; I'm always suspicious that you're doing something funky with the batter (the coconut) to draw my attention away from the lack of bite in the shrimp itself (cause it's frozen), but I would eat it again.


    Nancy....... all shrimp are frozen
    Virtually all shrimp are frozen at sea soon after they're caught.
    The shrimp that are sold unfrozen in fish stores and supermarkets have merely been thawed in advance.
    Better to keep the shrimp frozen and defrost them yourself as needed, It may make sense to buy frozen shrimp rather than those that have been thawed because frozen will be the freshest you'll get

    Always check the origin of country from whence they came before you buy..........Wild shrimp from Mexico and US are the best but hard to find ....... the rest are farm grown in "exotic" ... dirty mud ponds in China, Thailand, Vietnam ....yuck!


    Actually some of them are grown in fresh water from Tennessee, Kentucky, Virginia and North Carolina.

    I am not sure if they are being sold in grocery stores but they are available.

    The ones that I have sampled are sweet and huge. Apparently they are bottom feeders and the harvest cannot be ascertained until they are harvested.

    I believe fresh water shrimp grow to be rather large.

    http://freshwaterprawn.org/Growerinfo/growerinfo.html


    Paul E. Smith
    Knoxville, TN
    #28
    PapaJoe8
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    RE: Coconut shrimp 2007/10/26 10:55:18 (permalink)
    MikeS, I see you also like the RL shrimp. What do you think about the dipping sauce?
    Joe
    #29
    Nancypalooza
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    RE: Coconut shrimp 2007/10/30 09:23:50 (permalink)
    But wait . . Forrest and Captain Dan didn't have a freezer on board.

    No, that doesn't surprise me, actually. I have stopped buying those bags of raw white shrimp in the freezer section of the Bi-Lo since I don't think I ever bought a bag that didn't come from China.

    I liked the dipping sauce but I didn't like it as much as my new favorite 'meat jelly'--a nondescript bottle of 'apricot-pineapple horseradish' sauce I got in the fridge section of Publix. It's the closest thing I've found to the old grilled shrimp dipping sauce they used to serve at Shoneys, to which I might have had a slight addiction problem at one time. It is good on *everything*.

    #30
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