Coconut Shrimp with Muscadine Dipping Sauce

A twist on the old standby from Commander’s Palace. If you can’t find muscadine jelly in your local market, then you need to move further south.

Ingredients

24 large (15-20 count) shrimp, peeled, deveined, and butterflied

1/2 cup cornstarch

1/4 tsp kosher salt

1/4 tsp fresh ground black pepper

1/2 tsp Creole Seasoning

4 egg whites

2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut

Canola or peanut oil, for frying

Instructions

Three-bowl breading procedure: Pat shrimp dry with a paper towel. In the first small bowl combine cornstarch, salt, pepper, and Creole seasoning. In the second bowl, whisk the egg whites until foamy. In the third bowl, place the coconut.

Coat the shrimp with the cornstarch and shake off excess. Dip into the egg white and then press into the coconut, covering entire shrimp. Keep one hand dry to make the process neater.

In a large pan, heat the oil to 350 degrees and gently submerge the shrimp, six at a time. Fry for approximately 3 minutes or until golden brown.

Remove to a rack or paper towel to drain.

Serve with Muscadine Dipping Sauce.

Yeild: 24

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

RobertStJohn.com