Coconut Crusted Gulf Shrimp

Coconut Crusted Gulf Shrimp

This is one of the Red Fish Grill's best appetizers, and people are always asking for the recipe. It was originally created, I think, at Mr. B's; Ralph Brennan took it with him when he opened the Red Fish. It's best done when large shrimp are available, particularly during the white shrimp season in the fall. I'll stop short of saying "the bigger, the better" (gigantic shrimp are a little too tough for this), but when you go through the pile take the large ones.

• 12 Gulf shrimp (16-20 count)
• 1/2 tsp. lime juice
• Vegetable oil for frying
• Coconut crust:
• 1 oz. medium shredded coconut
• 1 tsp. baking powder
• 1 1/4 oz. cornstarch
• 1 tsp. salt
• 1/2 tsp. cayenne
• Beer batter:
• 6 oz. beer
• 2 eggs
• 1/2 tsp. salt
• Plum sauce:
• 4 black plums, peeled and pitted
• 1/2 cups sugar
• 1 Tbs. fresh grated ginger
• 2 Tbs. chopped chipotle pepper, seeds removed
• 1/ cup rice wine vinegar

1. Peel the shrimp, leaving only the tail on. Skewer the shrimp, three to a skewer, leaving about a half inch between each. 2. Combine the ingredients for the coconut crust and the beer batter. Dip each shrimp in the coconut mixture, then into the beer batter, then back into coconut crust. 3. Heat the vegetable oil in a deep, heavy skillet to 375 degrees. Put the skewers in and fry until golden brown. Drain, and serve with the plum sauce. 4. Plum sauce: Combine all ingredients in a stainless steel saucepan. Bring to a light boil and cook for about ten minutes. Puree. Refrigerate what's not used right away. Serves four. [divider type=""]