Coconut Shrimp with Pineapple Habanero Chutney

• 2/3 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg, beaten
• 2/3 cup grated fresh coconut
• 1 cup ice-cold soda water
• 1/2 teaspoon salt
• 1 pound large shrimp, peeled, deveined and tail on
• 1 1/2 tablespoons Essence, recipe follows
• Pineapple-Habanero Chutney, for serving, recipe follows
• 1 tablespoon finely chopped fresh cilantro leaves
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon butter
• 1/2 cup chopped onions
• Pinch salt
• 2 cups small diced pineapple
• 1/2 cup small diced red bell pepper
• 1 tablespoon minced habanero
• 1/2 cup white vinegar
• 1/4 cup sugar
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water

1. Preheat a fryer to 350 degrees F.
2. In a medium mixing bowl, combine the flour, cornstarch, egg, coconut and soda water.
3. Mix well to make a smooth batter.
4. Season with salt.
5. Season the shrimp with 1 tablespoon of Essence.
6. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess.
7. Fry the shrimp in batches until golden brown, about 4 to 6 minutes.
8. Remove and drain on paper towels.
9. Season with the remaining 1/2 tablespoon of Essence.
10. Mound some of the Pineapple-Habanero Chutney in the center of each plate.
11. Lay the shrimp around the chutney.
12. Garnish with cilantro.
13. Combine all ingredients thoroughly.
14. Yield: 2/3 cup
15. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
16. In a saucepan over medium heat, melt the butter.
17. Add the onions.
18. Season with salt and saute for 2 minutes.
19. Add the pineapple, red bell pepper and habanero.
20. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently.
21. Add the vinegar and the sugar.
22. Bring the mixture to a boil.
23. In a small bowl combine the cornstarch and water and whisk until smooth.
24. Stir the slurry into the pineapple mixture and return mixture to a boil.
25. Continue to cook for 4 minutes, stirring constantly.
26. Remove from the heat and cool completely.
27. Store in an airtight container until ready to use.

allpurpose, cornstarch, egg, fresh coconut, water, salt, shrimp, pineapple, fresh cilantro, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme, butter, onions, salt, pineapple, red bell pepper, habanero, white vinegar, sugar, cornstarch, water

Taken from www.foodnetwork.com/recipes/emeril-lagasse/coconut-shrimp-with-pineapple-habanero-chutney-recipe.html (may not work)