Date: Thu, 5 Aug 1993 06:30:39 GMT
Caribbean Coconut Shrimp 1 lb shrimp - peeled and deveined Batter 3/4 cup flour 1 egg 1/2 Tbsp baking powder 1/2 cup beer Coating 1/4 cup flour 1 1/2 cups dried grated coconut 1 Tbsp salt 1/2 Tbsp ground black pepper 1/2 Tbsp cayenne (or ground chilis) 1/2 Tbsp paprika 1 Tbsp garlic powder (not Garlic salt!) 1/2 tsp dried thyme 1/2 tsp oregano Dip shrimp individually into the batter and then roll in the coating. Deep-fry. Allow to drain on paper towel. Serve with various dips: eg. honey + soy sauce + tobasco; honey + mustard or marmalade + ginger. Papaya garlic Shrimp: in a saucepan melt 3 Tbsp butter, saute 2 cloves of garlic (chopped, not crushed) and half a cooking onion (actually, spanish onion is better), once the garlic has browned and the onion has cleared, add half a papaya chopped into 1/2 inch chunks and a tsp of dried thyme leaves, stir until papaya just starts to go mushy. Dump all of this into a bowl and then saute your shrimp in the same saucepan (with a little more butter) for a couple of minutes. Finally, throw the papaya/garlic/onion mixture back in for another 5 min on low heat. Serve over rice or with thai noodles or whathaveyou. Good Luck Mark Siddall email@example.com
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.