16
17
Coconut Shrimp
Yields: 24 coconut shrimp
2
½
gallons good-quality oil
1 cup panko breadcrumbs
1 cup shredded unsweetened coconut
¼ cup all-purpose flour
2 teaspoons kosher salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
1 cup coconut milk
24 large uncooked shrimp peeled, deveined and tails left on
Preheat oil to 315°F.
In three separate bowls, combine panko breadcrumbs and shredded
coconut together; combine all the dry ingredients together; and then
pour the coconut milk into the third bowl. Dredge the shrimp in the flour
mixture first, then the coconut milk and lastly in the coconut panko
mixture. Place evenly on a baking sheet and put in the freezer for five to
ten minutes. Once your oil is ready, place the shrimp in the fry basket
and lower into the oil. Cook for 3 to 4 minutes until golden brown.
NOTE:
Coconut will burn quickly, so be sure to take the shrimp out of
the oil immediately when they achieve the correct doneness.
Corn Fritters
Yields: 24 fritters
2
½
gallons good-quality oil
4 green onions, chopped
1 tablespoon butter
1
/
2
cup all-purpose flour
1
1
/
2
cups cornmeal
2 teaspoons baking powder
3
/
4
teaspoon paprika
1
1
/
2
teaspoons kosher salt
1
/
4
teaspoon cumin
1 cup buttermilk
1 egg
2
/
3
cup corn kernels
Preheat oil to 350°F.
Sauté the green onions in the butter in a pan on medium-high heat for
2 to 3 minutes or until tender. Mix all the dry ingredients together. Whisk
buttermilk, egg, green onions and corn kernels together. Combine dry
ingredients with the buttermilk mixture and mix until smooth. When the
oil has reached cooking temperature, have the fry basket in the lowest
position and drop large spoonfuls of the batter into the oil. Drop as
many as possible at one time, without crowding the basket. After 2 to
3 minutes, flip the fritters and cook until golden brown all over.
long as overnight. When you are ready to cook the turkey, evenly spread
the Parmesan cheese over the breast meat, under the skin, making sure
that the cheese is well covered by the skin, as it will burn if not covered.
Now truss the turkey as described in the rotisserie directions.
Bring your turkey to room temperature, fill the fryer with your preferred
oil, then heat it to 350°F.
Follow the directions for attaching the rotisserie spit, then fry for 3 to
3½ minutes per pound. When the breast of the turkey reads 155° to
160°F, it is ready to be removed. Remove the turkey and let it rest for at
least 15 minutes before carving.
Always remove meat thermometer from turkey before resuming
frying.
Beach-less Clambake
Serves 4
12 cups water
1 8-ounce bottle clam juice
2 teaspoons celery seed
3 tablespoons kosher salt
½ teaspoon black pepper
1 teaspoon paprika
1½ pounds small red potatoes
6 sprigs fresh thyme
6 sprigs fresh oregano
1 large garlic clove, cut in half
1 medium sweet onion, peeled and quartered
4 sweet Italian sausages, cut into 1-inch pieces
16 cherrystone clams
2 Maine lobsters 1¼ lbs. each
16 steamer clams
16 large shrimp, washed, shells on
2 ears of corn, broken in half
1 stick of butter
½ teaspoon paprika
lemon wedges for the table
Fill the fryer with eight cups of water and the bottle of clam juice; set to
350°F, cover and bring to a boil. Combine celery seed, salt, pepper and
paprika. Once at a boil, add the potatoes and spice mixture; cover and
cook for five minutes. Now add the fresh herbs, garlic, onion and
sausages. On top of this, evenly place the cherrystone clams, then the
lobsters, then the steamer clams, then sprinkle the shrimp on top of
that. Finally, add the four pieces of corn to each corner. Cover and let
steam for 20 to 25 more minutes. While steaming, melt the stick of
butter along with the second amount of paprika to create a dipping
sauce and prepare for serving.
