Shrimp Martinis with Napa Cabbage Slaw
Impress your guests by serving coconut shrimp over slaw in festive martini glasses. You'll be the talk of the town.
Southern Living
NOVEMBER 2002
- Yield: Makes 8 servings
Ingredients
- 24 unpeeled, large fresh shrimp (about 1 1/2 pounds)
- 2 large eggs, lightly beaten
- 1 cup soft breadcrumbs
- 1 cup sweetened flaked coconut, toasted
- 4 cups vegetable oil
- Napa Cabbage Slaw
- Garnish: lime wedges
Preparation
Peel shrimp, leaving tails on; devein, if desired.
Dip shrimp in egg. Stir together breadcrumbs and coconut; dredge shrimp in mixture.
Pour oil into a Dutch oven; heat to 375°. Fry shrimp, in batches, over medium-high heat 2 minutes or until golden. Drain on paper towels.
Spoon Napa Cabbage Slaw evenly into 8 martini glasses. Top each with 3 fried shrimp. Garnish, if desired.
Dip shrimp in egg. Stir together breadcrumbs and coconut; dredge shrimp in mixture.
Pour oil into a Dutch oven; heat to 375°. Fry shrimp, in batches, over medium-high heat 2 minutes or until golden. Drain on paper towels.
Spoon Napa Cabbage Slaw evenly into 8 martini glasses. Top each with 3 fried shrimp. Garnish, if desired.
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