Coconut Shrimp with Spicy Sweet Pineapple Sauce
By Chef Tom Fraker





Ingredients

For the sauce
1 each Melissa's New Mexico Hatch Chile -- roasted; peeled
1 each Peeled Garlic
1 20 oz. can Pineapple Chunks In Juice
2 Tablespoons Seasoned Rice Vinegar
2 Tablespoons Soy Sauce
2 Tablespoons Corn Starch

For the shrimp
1 pound Large Shrimp -- peeled; deveined
1/2 cup All Purpose Flour
1/2 teaspoon Baking Powder
1 teaspoon Smoked Paprika
3/4 cup Melissa's Sweet Young Coconut --- Water Only
1/2 cup Cashews
2 packages Melissa's Coconut Chips
1/2 cup Panko Bread Crumbs

Directions

For the sauce
Place all of the sauce ingredients in a blender and puree. Place the sauce in a sauce pan and cook over medium-high heat for 5-6 minutes to thicken it a bit. Be sure to stir it often.

For the shrimp
In a bowl, whisk together the flour, baking powder, paprika and coconut water.

In a food processor, pulse the cashews, coconut chips and panko until rough chopped. Place that in another bowl.

To bread the shrimp, holding them by the tail, dip them in the coconut water batter and then roll them in the nut mixture.

Heat about 1-inch of canola oil in a large pan to 365ºF. Fry the shrimp until golden brown. This will only take about 30 seconds to cook when the oil temperature is right.

Drain the cooked shrimp on paper towels. Plate the shrimp and serve with the sauce.

Makes about 4-6 servings.

Notes
Hatch Chiles have a short summertime season. Every year I roast and freeze a bunch so that I have them all year.


Servings: 4 - 6