Lisa Harp, Valdosta Today Food Contributor:
Of course, wine is a staple in cooking. However, have you ever heard of using it in a batter? And, for shrimp? Neither had I, until I saw this recipe on the blog Bev Cooks. I thought I’d share it with you.
The genesis of the idea came from beer-battered recipes. Why not wine? Here, Sauvignon Blanc is used. If you like coconut shrimp, try this tasty angle and let me know what you think.
INGREDIENTS
•1 cup all-purpose flour
•2/3 cup dry white wine
•1/3 cup chopped cilantro
•pinch of salt and pepper
•1 pound shrimp, peeled and deveined
•1 1/2 cup brown rice
•1 (13.5 oz) can coconut milk
•1/4 cup water
•1 red bell pepper, stemmed and diced
•limes
•1/2 cup flour
•1 1/2 cup shredded coconut
•4 cups vegetable oil, for frying
METHOD
In a large bowl, combine the flour, wine, cilantro, salt and pepper. Stir together and chill for about 30 minutes.
Place the remaining flour in a shallow bowl, and the shredded coconut in another.
While the oil heats, prepare the shrimp. Dip each one in the flour, shaking of any excess. Then dip it into the wine batter, then into the coconut, coating the shrimp.
Fry the shrimp in batches, until golden brown all over. Drain on paper towels.
In the meantime, place the rice in a rice cooker, and cover with the coconut milk and water. Once cooked, add a few good spritzes of lime juice and the diced bell pepper. Toss, toss.
Serve rice with a few coconut shrimp, and garnish with cilantro and lime wedges!
CONTRIBUTOR
Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individual all over South Georgia and North Florida since 2003. She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers. You can learn more about her business by visiting her website at www.yourplatdujour.com.
