Best 3 Amazing Coconut Shrimp Beignets With Pepper Jelly Sauce Recipes
**Indulge in a Culinary Delight: Coconut Shrimp Beignets with Pepper Jelly Sauce and More**
Embark on a tantalizing culinary journey with our handpicked collection of delectable recipes, featuring the irresistible Coconut Shrimp Beignets with Pepper Jelly Sauce as the star attraction. These beignets, a symphony of flavors and textures, combine the sweetness of coconut with the savory kick of shrimp, enveloped in a crispy, golden-brown exterior. Dip them in the tangy and slightly spicy pepper jelly sauce for an explosion of taste that will leave you craving more.
But that's not all! This culinary adventure offers a diverse range of recipes to satisfy every palate. From the classic Southern comfort of Chicken and Dumplings, a hearty and heartwarming dish, to the elegant and sophisticated Lobster Thermidor, a luxurious feast fit for special occasions, our curated selection promises to delight and impress.
Dive into the vibrant flavors of Jambalaya, a Louisiana classic that brings together rice, vegetables, meat, and seafood in a vibrant and flavorful medley. Or, relish the simplicity and freshness of Shrimp Scampi, a timeless Italian dish that showcases the delicate sweetness of shrimp in a luscious garlic-butter sauce.
For those with a sweet tooth, we present the irresistible Chocolate Lava Cakes, molten chocolate centers encased in rich, decadent cakes, and the classic goodness of Apple Pie, a timeless dessert that evokes memories of home and family.
So, prepare your taste buds for a culinary extravaganza as you explore these diverse and delectable recipes. From the tantalizing Coconut Shrimp Beignets to the comforting Chicken and Dumplings, each dish promises a unique and unforgettable taste experience.
AMAZING COCONUT SHRIMP BEIGNETS WITH PEPPER JELLY SAUCE RECIPE - (4.6/5)
Provided by á-175897
Number Of Ingredients 15
Steps:
- Fill a heavy, deep saucepan with at least 6 inches of oil. Heat the oil over medium-high heat until it registers 340°F on a deep-fry thermometer. SAUCE: Combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance). BATTER: In a large bowl, combine the flour, coconut, baking powder, salt, cayenne pepper, and green onions. Whisk the ingredients together thoroughly and make a well in the center. Slowly pour the beer into the well, whisking from the inside to the outside until the mixture has the consistency of pancake batter. If it's not, thin it with a touch of water. Line a plate with paper towels and have ready. Fold the shrimp into the batter. Using 2 tablespoons, carefully scoop one batter-coated shrimp into one spoon, and with the other spoon, push the mixture into the hot oil (be careful not to splash the oil). For best results, fry no more than four beignets at a time. Using a slotted spoon, turn the beignets to cook 1 minute per side, until puffy and light brown all over. With a slotted spoon, remove the beignets from the oil and let drain on the prepared plate. To serve, season with salt and accompany with the sauce. Southern Comfort"> Reprinted with permission from Southern Comfort: A New Take on the Recipes We Grew Up With by Allison Vines-Rushing and Slade Rushing, © 2012. Published by Ten Speed Press, a division of Random House, Inc. Allison Vines-Rushing and Slade Rushing burst onto the culinary scene in 2003 as chefs of Jack's Luxury Oyster Bar, which the New York Times called "one of the most distinctive new restaurants to come along in years" and earned Allison the 2004 James Beard Rising Star award. In 2005, the couple returned to Louisiana to open Longbranch followed by MiLa in New Orleans in 2007.
GRILLED COCONUT SHRIMP WITH SHISHITO PEPPERS
Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.
Provided by Anna Stockwell
Categories Shrimp Garlic Lime Coconut Basil Seafood Grill Grill/Barbecue
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir together garlic, lime zest, soy sauce, and ¼ cup oil in a medium bowl. Add shrimp and toss to coat. Add ½ cup coconut and toss again to coat. Let sit while grill heats, at least 5 minutes and up to 30 minutes.
- Prepare a grill for high heat, lightly oil grate.
- Carefully arrange shrimp in an even layer on grate. Grill, carefully turning halfway through, until opaque and lightly charred, about 2 minutes. Some of the coconut will fall off in the process, and that's okay. Transfer to a serving platter.
- Grill peppers, turning occasionally and being careful not to let them fall through grate, until lightly charred all over, about 6 minutes. Transfer to platter with shrimp.
- Top shrimp and peppers with basil, drizzle with lime juice, and sprinkle with sea salt and more coconut.
THE BEST COCONUT SHRIMP EVER
Got this recipe from a Family Circle magazine years ago. I am so glad I found it, it is one of my favorite recipes and is always a hit!! Note: Servings and yields are estimated as it depends on what size shrimp you use.
Provided by Michele Lee
Categories < 60 Mins
Time 31m
Yield 36 or more, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Dipping Sauce:.
- In small bowl combine all ingredients. Stir till smooth. If makeing ahead of time and refrigerating, return to room temp before serving.
- Coconut Shrimp:. Buy shrimp cleaned and with the tails Left On --
- 1. Rinse shrimp in cool water and pat dry.
- 2. In food processor, combine almonds and 2/3 cup of coconut. Pulse till finely ground.
- 3. In medium size shallow dish, blend together almond-coconut mixture, remaining coconut and flour.
- 4. In small bowl whisk together eggs and salt. Set up assembly line for coating shrimp.
- 5.Dip a few pieces in eggs, allowing excess to drip back in bowl. Then coat in in coconut mixture gently pressing with hands to help it adhere.
- 6. Place on waxed paper lined bakeing sheet. At this point You can cover in plastic wrap and store till ready to fry. (I have done it to this point about 5 hours in advance with no problems).
- 7. Heat oil to 375 degrees on deep fry thermometer, if you don't have a thermometer, fry a 1 inch bread cube. It should crisp up golden brown in 30 - 40 seconds.
- 8. Fry shrimp a few at a time, 1 to 2 minutes, till golden brown.
- 9. Remove with slotted spoon and let drain on paper towels.
- Serve warm shrimp with dipping sauce and Enjoy!
Nutrition Facts : Calories 308.4, Fat 17.2, SaturatedFat 8.8, Cholesterol 60.9, Sodium 461.5, Carbohydrate 33.6, Fiber 3.1, Sugar 13.2, Protein 7.3
Tips:
- Use fresh shrimp. Fresh shrimp will give your beignets the best flavor. If you're using frozen shrimp, be sure to thaw them completely before cooking.
- Don't overmix the batter. Overmixing the batter will make your beignets tough. Mix just until the ingredients are combined.
- Use a deep fryer or large saucepan filled with oil to fry the beignets. The oil should be at least 3 inches deep. Use a candy thermometer to ensure that the oil is at the correct temperature (350°F).
- Fry the beignets in batches. Don't overcrowd the pot, or the beignets will not cook evenly.
- Drain the beignets on paper towels before serving. This will help to remove any excess oil.
- Serve the beignets hot with pepper jelly sauce. The pepper jelly sauce is a great complement to the sweet beignets.
Conclusion:
Coconut shrimp beignets with pepper jelly sauce is a delicious and easy-to-make appetizer or main course. The beignets are light and fluffy, with a crispy coating and a sweet coconut flavor. The pepper jelly sauce is tangy and sweet, with a bit of a kick. This dish is sure to be a hit with your family and friends.
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