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Coconut Shrimp With Star Fruit And Black Bean Salsa And Pass
Ingredients
- 2 lb Large shrimp - (abt 24) peeled, tails on, and deveined
- 1 x Egg yolk slightly beaten
- 1 can Red Stripe Beer
- 2 c. Flour
- 1 tsp Salt
- 2 c. Fresh coconut
- 2 x Egg whites beaten medium peaks Emeril"s Essence see * Note
- 1 x Star fruit sliced 1/2" slices
- 1 c. Cooked black beans
- 1/2 c. Roasted corn kernels
- 2/3 c. Peeled, seeded, minced Italian tomatoes
- 1/2 c. Minced green onions
- 1/2 c. Chopped red peppers
- 2 x Jalapenos seeded and chopped Juice of two lemons
- 3 Tbsp. Minced cilantro
- 1 tsp Chopped garlic Cumin to taste Salt to taste Freshly-grnd black pepper to taste
- 1 c. Lowfat sour cream
- 1 x Passion fruit seeds removed and reserved, chopped
Directions
- Preheat the fryer.
- In a mixing bowl, whisk the egg and beer together. Whisk in the flour, salt and coconut. Whisk till smooth. Mix in the egg whites before dipping the shrimp. Fry the shrimp for 2 to 3 min. Remove from the fryer and drain on a paper-lined plate. Season with Emeril"s Essence.
- For the salsa: In a mixing bowl, combine the star fruit slices, black beans, roasted corn, tomatoes, green onions, red peppers, and jalapenos, together. Mix thoroughly. Stir in the juice of one lemon, 2 Tbsp. minced cilantro, and garlic. Season with cumin, salt and pepper.
- For the cream: In a mixing bowl, combine the lowfat sour cream, juice of one lemon, 1 Tbsp. minced cilantro, passion fruit seeds, and chopped passion fruit. Mix to incorporate. Season with salt and pepper.
- To serve, dab three small pools of the cream around the edge of the plate. Mound the salsa in the center of the plate. Place the shrimp around the salsa. Garnish with parsley and toasted coconut.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Coconut Shrimp With Star Fruit And Black Bean Salsa And Passion Fruit Cream".
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