Cookbook:Coconut Rum-Battered Shrimp

Cookbook | Ingredients | Recipes

Ingredients

• 24 large (15/20) peeled deveined butterflied shrimp
• 1 cup dark rum
• 1 1/2 tsp cayenne pepper
• 1 tsp salt
• 2 Tbsp smoked paprika
• 2 tsp freshly ground black pepper
• 1 lemon, halved
• Sweetened shredded coconut, or shredded fresh coconut
• Oil for deep-frying

Procedure

1. Combine rum and seasonings. Pour over shrimp and refrigerate for at least 30 minutes, 8 hours for most. (the alcohol will cook it after that)
2. Dredge shrimp in coconut. Let rest at room temperature 2-3 minutes.
3. Heat oil to 350F. Fry shrimp 6 at a time 3 minutes. Drain on a cooling rack above a sheet pan. Squeeze some lemon juice over and serve warm.