The Recipes

Coconut and Peanut Shrimp

I had a discussion about chain restaurants the other day with some friends.  Being in the wonderful world of the D.C. culinary scene, we rarely even stumble across a chain restaurant.  However, each one of us admitted to a certain love for at least one of the staple chain restaurants.  Me?  Outback Steakhouse, hands down.  $13 for a steak, and I've never had them overcook it.  Your meal comes with yummy warm squaw bread, a salad that is basically a boat of cheese and dressing, and a baked potato that alone exceeds your recommended calorie intake for the day.  Top that off with $15 bottles of wine and I'm in.

Of course, there was also much discussion of all things fried, and that's where the inspiration for this dish came from.


Coconut and Peanut Shrimp


-          5-6 shrimp, peeled and deveined

-          ¼ c. mayo

-          3 T. hot sauce

-          1 T. apricot preserves

-          2 T. cocktail sauce

-          1 T. horseradish

-          ¼ cup shredded, unsweetened coconut

-          ¼ c. crushed peanuts

-          Salt

-          Pepper

-          Peanut oil

Whisk together the apricot preserves, cocktail sauce and horseradish in a small bowl and set aside.

In one shallow dish, combine the mayo and hot sauce.  In a second shallow dish, combine the coconut and peanuts.

Heat a 1-2 in. layer of peanut oil in a skillet until a piece of coconut immediately starts to sizzle when dropped in.

While the oil heats, season the shrimp with salt and pepper.  Dredge them in the mayo mixture, then coat them in the coconut mixture.  Slowly add them to the oil and let them cook for 1-2 minutes per side.  Remove the shrimp to a paper towel-lined plate and season them immediately with salt.  Plate the shrimp with the dipping sauce.