“This recipe is supposedly from the Red Fish Grill in New Orleans, LA.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the shrimp, leaving only the tail on. Skewer the shrimp, three to a skewer, leaving about a half inch between each.
  2. Combine the ingredients for the coconut crust and the beer batter. Dip each shrimp in the coconut mixture, then into the beer batter, then back into coconut crust.
  3. Heat the vegetable oil in a deep, heavy skillet to 375°F Put the skewers in and fry until golden brown. Drain, and serve with the plum sauce.
  4. Plum sauce: Combine all ingredients in a stainless steel saucepan. Bring to a light boil and cook for about ten minutes. Puree. Refrigerate what's not used right away.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: