Tommy Bahama’s Coconut Shrimp with Island Slaw

By grammadot

Ingredients

• 12/3 cups all-purpose flour, divided
• 2 large egg yolks
• 2 cups Kona Brewing Co. Longboard Lager
• 1/4 cup sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pound 16/20 shrimp, peeled, deveined and butterflied
• 2 cups shredded coconut
• 1 cup papaya mango chutney, for serving (See recipe)
• 1 cup Island Slaw, for serving (See recipe)
• Canola oil, for frying

Preparation

Step 1

1 Using a medium bowl, whisk together 1 cup flour, egg yolks, beer, sugar, salt and pepper. Set aside.
2 Using a paper towel, pat shrimp dry. Dredge shrimp in remaining flour and dip into prepared batter, allowing excess to run off.
3 Coat shrimp with coconut, pressing gently to make sure coconut adheres.
4 Line a sheet pan with paper towels and set aside. Using a large sauce pan over medium-high heat, or a deep-fryer filled with two-inches of peanut oil, heat to 335 degrees F. Carefully place shrimp in hot oil and fry until golden brown and cooked through for about 3 minutes. Do not overcrowd pan. Transfer to prepared sheet pan to drain. Repeat process with remaining shrimp.
5 To serve, place four circles of Papaya Mango Chutney on the plate, and top each with a coconut shrimp. Serve with Island Slaw.
Makes 4 appetizer servings (analysis includes papaya mango chutney and island slaw)

Papaya Mango Chutney

½ ripe mango, peeled, pitted and rough chopped ½ ripe papaya, peeled, seeded and rough chopped 2 tablespoons Dijon mustard 2 cups prepared mango chutney
Place ingredients in a blender or food processor fitted with a blade attachment. Process until pureed.
Makes about 4 cups

Island Slaw

½ cup thinly-sliced red onion 1 cup shredded green cabbage ½ cup thinly sliced jicama , cut into 2" long pieces 1½ tablespoons chopped cilantro, leaves picked ½ cup lime vinaigrette (See recipe)
1 Place red onions in an ice water bath for 20 minutes. This will give the onions a less intense flavor. Drain well and place in a medium bowl.
2 Add cabbage, jicama and cilantro. Add vinaigrette and toss well. Refrigerate until needed.
Makes 2 cups