|Nathalie Dupree's Shrimp and Grits|
|by Nathalie Dupree|
"Breakfast shrimp and grits" has long been a staple of the South Carolina Lowcountry, the favored morning repast during the busy summer shrimp season.
Tip: Try battered shrimp for more results.
1 - 7 of 7 for coconut battered shrimp
Remove seeds and ... dish for the shrimp). Heat 1 ... and whisk until batter is smooth; set ... bread crumbs and coconut to make the ... sprig of fresh parsley.
Also will need: Mix all ingredients for Beer Batter. Double dip the large shrimp in the beer batter then the coconut. Deep fry ... redskin potatoes and beans.
The shrimp can be prepared ... serving bowl. Mix Batter ingredients in small ... then roll in coconut to coat. Place ... shell section next to tail attached.
Marinate shrimp in mixture of ... Drain well. Prepare batter of 1 1/2 ... and cream of coconut. Coat shrimp ... not cook more than 8-12 shrimp at a time.
In medium bowl, ... wine and add shrimp to batter. Heat 1 ... and dredge in coconut. Fry until ... Serves 2 as an appetizer, or light main course. Delicious!
Butterfly shrimp by cutting along ... whisking constantly until batter is perfectly smooth. Let stand 30 minutes. Spread coconut in a thin ... hot as an appetizer.
Clean shrimp, leaving the ... each shrimp into batter holding by tail ... drain off. Roll in shredded coconut. Deep fry at 375 degrees until golden brown.
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