Recipes

For the coconut shrimp: In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour. Place remaining 1/4 cup flour in a shallow dish. Place coconut in a separate shallow dish. Dredge shrimp in flour and shake off excess. Dunk shrimp in beer mixture and turn to coat. Roll shrimp in coconut until all sides are coated. Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until cooked through or opaque. For the garlic coulis: In a food processor, combine 1/2 of the roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder. Season, to taste, with salt and pepper. Serve shrimp with the coulis on the side. Reserve second 1/2 of garlic (about 1/3 cup) for another recipe. For the coconut shrimp: 1 large egg 2/3 cup beer 1 1/2 teaspoons baking powder 3/4 cup all-purpose flour, divided 2 cups flaked coconut 24 large shrimp, peeled and deveined, tails on 2 to 3 tablespoons vegetable oil, preferably canola For the garlic coulis: 1/3 cup roasted garlic, divided 2 beefsteak tomatoes, chopped 2 tablespoons fresh lime juice 1 teaspoon curry powder Salt and freshly ground black pepper

Recipe Summary Difficulty: Medium Prep Time: 20 minutes Cook Time: 4 minutes Yield: 4 servings