Rum and Coconut Shrimp


1 lb 16/20 size shrimp, peeled and deveined, tail on
2 Tbsp dark rum
2 Tbsp honey
1 lime, juiced
2 eggs, beaten
1/2 cup all purpose flour
1/2 cup coconut
1/2 cup butter

Flour shrimp and shake off excess. Combine eggs, rum, honey, and lime
juice. Dip floured shrimp into mixture. Coat shrimp with coconut, lightly
pressing coconut onto shrimp. Heat butter in deep-sided skillet and
shallow-fry shrimp until golden. Drain on paper towels. Number of servings
is determined by shrimp size and number of shrimp you want to serve.
-16/20 shrimp per pound will yield 4-5 shrimp per person
if serving 4 people or 3 per person if serving 6 portions.

Serve with Pineapple-Anise Chutney.

Notes: An optional cooking method is to deep fry in vegetable oil.

Pineapple - Anise Chutney

1 large under ripe pineapple, diced 1/2 inch
3 each lemons, zest from one and juice from all
2 Tbsp fresh grated ginger
1 tsp chile powder
1 tsp anise seed, toasted and ground
1 large onion, chopped
1 cup cider vinegar
1 cup sugar
1/2 cup golden raisins
1/2 tsp salt
1/2 tsp curry powder

Boil vinegar and sugar in a large deep saucepan. Add all other
ingredients, bring them to a boil, and remove from heat. Let sit for 30
minutes. Then return to gentle boil for one hour; mixture will have
thickened. Chutney may be canned or held in refrigeration, tightly
covered for two weeks.

Notes: Before serving, add fresh chopped parsley.

For Presentation: Serve in a piece of purple kale or red cabbage with
fresh chive sprigs.

Recipes provided by: Michael Frady
The Barn Restaurant
Adamsville, RI



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