Coconut Shrimp
For the sauce:
2 tsp scotch bonnet pepper (any color), seeded and minced
Juice of 1 lime
1 Tbsp honey
1 Tbsp dark rum
½ tsp salt
1 Tbsp vegetable oil
For the shrimp:
1 pound medium shrimp, peeled and deveined
2 egg whites
½ tsp Worcestershire sauce
¼ tsp salt
1 cup shredded, unsweetened coconut
½ cup vegetable oil
For the sauce, combine the scotch bonnet pepper, lime juice, honey, rum, salt, and oil in a serving bowl. Set aside. Rinse the shrimp in cold water and pat dry with paper towels. In a small bowl, beat together the egg whites, Worcestershire sauce, and salt. Spread the coconut out on a plate. Coat each shrimp with the egg white mixture and roll in coconut. Heat ¼ cup of the oil in a large skillet over high heat until it is very hot. Add half of the shrimp to the oil in a single layer. Fry until golden brown, for 1 ½ minutes. Turn each one over and cook 2 more minutes. Remove to drain on paper towels. Using the remaining ¼ cup of oil, repeat the process until all of the shrimp is cooked. Serve the shrimp immediately with the dipping sauce.
Kerry Walker
Manchester, VT