Posted by: Josey Lyne Payne, Esq. | July 17, 2016

Coconut Shrimp With Apricot Compote

1-2 lbs shrimp
1 1/3 cups flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1 1/4 cup beer
2 cups shredded coconut
vegetable oil

Peel and devein shrimp leaving tails intact. Combine dry ingredients and make a well in the center. Gradually add beer until batter is smooth. Dip shrimp in batter; dredge in coconut. Fry in oil – 350 degrees – until lightly browned. Drain on paper towels.

1 pound dried apricots
1 3/4 cups sugar
3 1/2 cups water

Chop apricots finely. Place all ingredients in a saucepan, stir, cover and cook on high for 2 1/2 hours, stirring twice. Uncover and cook on high 2 hours longer, or until thickened. Ladle into clean, hot jars. Process in boiling water for 10 to 15 minutes, or refrigerate for up to 3 weeks.

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