Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I am looking for a simple but good recipe for coconut shrimp skewers for the gri-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I am looking for a simple but good recipe for coconut shrimp skewers for the gri),it will help you,my kids.
Answers:
First use a tempura batter and mix in un sugared coconut shredded meat. Dip your shrimp in the batter. The thicker the better. Place each shrimp on a skewer till it is 2/3rds full leaving a little air space in between. Cook on high for two min. each side. This is for precooked shrimp by the way. That is the only kind I buy, with the tails on or off. Good Luck
Other Answers:
heres a couple for you.get the shrimp and get some fresh lemons cut the lemons up and you can squeeze them on the shrimp or let them marinade in it for just a few minutes to long the lemon will over power everything.Then I would get coconut as fine as you can get it.If you can only find the big shavings then you can use that or chop them up smaller.Make sure the shrimp is wet when you put the coconut on.You can BBQ it or you can bake it as well both are great ways.
Another one for shrimp is bacon wrapped shrimp.Get a small pan and put 1/4 cube butter and 1 tbl spoon of fresh ground up garlic or minced garlic works good to.Then heat it up till it melts down then bring the fire down to low-med just to keep it warm while you put the shrimp in.Then put the shrimp in and make sure they get covered real good.After about 2 minutes take them out.With the bacon you'll want to if you want lay them out and get some brown sugar and lightly rub some on both sides of the bacon.The brown sugar just a touch of sweetness to accent the lemon and garlic.Then take the bacon and wrap it around the shrimp and put it in the oven at 350 for about 30 minutes you will see the shrimp and the bacon brown that's when it should be done.Hope this helps.Good luck (L)
Fried Coconut Shrimp
1 1/2 lbs. large deveined & peeled shrimp
1/2 cup all purpose flour
1/2 cup cornstarch
1 tbs salt
1/2 tablespoon pepper
2 tbs veg.oil
1 cup ice water
2 cups shredded coconut
1 qt. veg. oil for frying
Peel, devein and wash shrimp--dry on paper towels. Mix together flour, cornstarch, salt, and pepper.
Add 2 tablespoons of veg. oil and ice water. Stir & blend. Pour the coconut into a shallow bowl.
Dip the shrimp one at a time into the batter then roll the shrimp in the coconut.
Place each shrimp into the pan of heated oil heated to 350 degrees F. fry the shrimp in hot oil till golden
-about 5 minutes. Bake the shrimp in the preheated 300 degree F. oven for 5 min. SAUCE:
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
1/4 tsp. hot pepper sauce
Make dipping sauce: combine marmalade, mustard, honey,
and hot sauce in a small bowl. Mix well and serve side by side.
Soak thin bamboo skewers in water and using two skewers about 1/2 inch apart, make a shirimp-ka-bob of just shrimp and cook quickly over a hot real charcoal fire. By using two skewers, you can flip the shrimp without them twisting around on the bamboo stick. Do not over cook, if you are also cooking veggies, they take longer, that is why it is best to do the shrimp by themselves, so you can cook only until they curl and turn opaque. Serve with roasted zucchini, onions, mushrooms, bell peppers, pineapple, that you also cook on the charcoal fire.
Coconut Shrimp-a bit spicey-not hot
35 large shrimp deveined
1/4 cup of lime juice
1/2 tsp. salt
1 1/2 tsp. curry powder
1/2 tsp ginger
1 1/2 cup grated coconut
12 oz. beer
2 1/2 cups flour
Split shrimp lengthwise down to tail with a sharp knife, but do not sever tail.
Combine lime juice, salt, hot curry powder and ginger in a small bowl or zip lock bag/.
Add shrimp, cover and refrigerate for at least 2 hours.
To prepare coconut coating and beer batter, lightly toast coconut on cookie sheet at 375 degrees for 3 to 5 minutes. Set aside. Mix beer, flour, salt, white pepper, sugar and paprika.
Heat oil in heavy skillet; hot. Dip shrimp in batter and fry until brown. Roll immediately in toasted coconut. Serve with apricot sauce. Apricot Dipping Sauce:
1 cup apricot preserves
1/4 cup raspberry vinegar
1/4 cup sherry vinegar
1 tsp. paprika
dash of Tabasco sauce
2 tsp. salt
1/2 tsp. pepper
1 tbs. sugar
Combine apricot preserves, both vinegars, paprika and Tabasco in a small saucepan over medium heat for 3 to 4 minutes, stirring several times. Heat until thoroughly blended. Serve warm with coconut shrimp.
Soak thin bamboo skewers in water and using two skewers about 1/2 inch apart, make a shirimp-ka-bob of just shrimp and cook quickly over a hot real charcoal fire. By using two skewers, you can flip the shrimp without them twisting around on the bamboo stick. Do not over cook, if you are also cooking veggies, they take longer, that is why it is best to do the shrimp by themselves, so you can cook only until they curl and turn opaque. Serve with roasted zucchini, onions, mushrooms, bell peppers, pineapple, that you also cook on the charcoal fire. whats this ??????????????????????? Sorry i dont no the ans but thanx for 2 pts.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I am looking for a simple but good recipe for coconut shrimp skewers for the gri-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I am looking for a simple but good recipe for coconut shrimp skewers for the gri),it will help you,my kids.
Answers:
First use a tempura batter and mix in un sugared coconut shredded meat. Dip your shrimp in the batter. The thicker the better. Place each shrimp on a skewer till it is 2/3rds full leaving a little air space in between. Cook on high for two min. each side. This is for precooked shrimp by the way. That is the only kind I buy, with the tails on or off. Good Luck
Other Answers:
heres a couple for you.get the shrimp and get some fresh lemons cut the lemons up and you can squeeze them on the shrimp or let them marinade in it for just a few minutes to long the lemon will over power everything.Then I would get coconut as fine as you can get it.If you can only find the big shavings then you can use that or chop them up smaller.Make sure the shrimp is wet when you put the coconut on.You can BBQ it or you can bake it as well both are great ways.
Another one for shrimp is bacon wrapped shrimp.Get a small pan and put 1/4 cube butter and 1 tbl spoon of fresh ground up garlic or minced garlic works good to.Then heat it up till it melts down then bring the fire down to low-med just to keep it warm while you put the shrimp in.Then put the shrimp in and make sure they get covered real good.After about 2 minutes take them out.With the bacon you'll want to if you want lay them out and get some brown sugar and lightly rub some on both sides of the bacon.The brown sugar just a touch of sweetness to accent the lemon and garlic.Then take the bacon and wrap it around the shrimp and put it in the oven at 350 for about 30 minutes you will see the shrimp and the bacon brown that's when it should be done.Hope this helps.Good luck (L)
Fried Coconut Shrimp
1 1/2 lbs. large deveined & peeled shrimp
1/2 cup all purpose flour
1/2 cup cornstarch
1 tbs salt
1/2 tablespoon pepper
2 tbs veg.oil
1 cup ice water
2 cups shredded coconut
1 qt. veg. oil for frying
Peel, devein and wash shrimp--dry on paper towels. Mix together flour, cornstarch, salt, and pepper.
Add 2 tablespoons of veg. oil and ice water. Stir & blend. Pour the coconut into a shallow bowl.
Dip the shrimp one at a time into the batter then roll the shrimp in the coconut.
Place each shrimp into the pan of heated oil heated to 350 degrees F. fry the shrimp in hot oil till golden
-about 5 minutes. Bake the shrimp in the preheated 300 degree F. oven for 5 min. SAUCE:
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
1/4 tsp. hot pepper sauce
Make dipping sauce: combine marmalade, mustard, honey,
and hot sauce in a small bowl. Mix well and serve side by side.
Soak thin bamboo skewers in water and using two skewers about 1/2 inch apart, make a shirimp-ka-bob of just shrimp and cook quickly over a hot real charcoal fire. By using two skewers, you can flip the shrimp without them twisting around on the bamboo stick. Do not over cook, if you are also cooking veggies, they take longer, that is why it is best to do the shrimp by themselves, so you can cook only until they curl and turn opaque. Serve with roasted zucchini, onions, mushrooms, bell peppers, pineapple, that you also cook on the charcoal fire.
Coconut Shrimp-a bit spicey-not hot
35 large shrimp deveined
1/4 cup of lime juice
1/2 tsp. salt
1 1/2 tsp. curry powder
1/2 tsp ginger
1 1/2 cup grated coconut
12 oz. beer
2 1/2 cups flour
Split shrimp lengthwise down to tail with a sharp knife, but do not sever tail.
Combine lime juice, salt, hot curry powder and ginger in a small bowl or zip lock bag/.
Add shrimp, cover and refrigerate for at least 2 hours.
To prepare coconut coating and beer batter, lightly toast coconut on cookie sheet at 375 degrees for 3 to 5 minutes. Set aside. Mix beer, flour, salt, white pepper, sugar and paprika.
Heat oil in heavy skillet; hot. Dip shrimp in batter and fry until brown. Roll immediately in toasted coconut. Serve with apricot sauce. Apricot Dipping Sauce:
1 cup apricot preserves
1/4 cup raspberry vinegar
1/4 cup sherry vinegar
1 tsp. paprika
dash of Tabasco sauce
2 tsp. salt
1/2 tsp. pepper
1 tbs. sugar
Combine apricot preserves, both vinegars, paprika and Tabasco in a small saucepan over medium heat for 3 to 4 minutes, stirring several times. Heat until thoroughly blended. Serve warm with coconut shrimp.
Soak thin bamboo skewers in water and using two skewers about 1/2 inch apart, make a shirimp-ka-bob of just shrimp and cook quickly over a hot real charcoal fire. By using two skewers, you can flip the shrimp without them twisting around on the bamboo stick. Do not over cook, if you are also cooking veggies, they take longer, that is why it is best to do the shrimp by themselves, so you can cook only until they curl and turn opaque. Serve with roasted zucchini, onions, mushrooms, bell peppers, pineapple, that you also cook on the charcoal fire. whats this ??????????????????????? Sorry i dont no the ans but thanx for 2 pts.
correctness,It's Non-profit and only for informational purposes.
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