This coconut shrimp and dipping sauce I created taste just like the dipping sauce we had at one of the top restaurants we used to dine at in Lake Jackson.
Coconut Shrimp
Kitchen Gadgets Nessessary:
One bowl for the batter and a large plate or pie dish works well for the coconut. Large Cast Iron Dutch Oven, baking sheet lined with paper towels. Slotted spoon. I lay out a towel so there's not such a mess on the counter...
Heat vegtable or peanut oil to 350 degrees
1 1/2 cup Bod Red Mills All Purpose Gluten Free Flour
1 1/3 cup Gluten Free beer (you could substitute soda water if you don't want to use beer. We found single beers too at our local HEB grocer and they have Gluten Free)
2 Tablesoons sugar
1 1/2 cup Bob Red Mills unsweeteneed coconut
Teaspoon salt, 1/4 teaspoon pepper, thyme, garlic powder, onion powder, Cayenne pepper, paprika
Mix the beer into flour mixture
Dip shrimp into batter, letting access drip off some, then coat with coconut and fry until golden brown, only takes a few minutes, drain on paper towels
Peach Peserve Dipping Sauce
About 3 Tablespoons peach preserves
1 Teaspoon Dijon mustard
Dash of Cherry Wine Vinegar
Dash of Barcardi rum or use dark. I only had Barcardi
Chop up a small amount of Jalapeno if you like more heat! Take out the seeds because with them out my mouth was still on fire!
This dipping sauce is incredible!
Here's another dipping sauce you might like -
Spicy Vodka Sauce
¼ tsp crushed red pepper flakes
¼ cup tomato paste
1/3 cup vodka
2/3 cup heavy whipping cream
1 tsp olive oil
1 garlic clove pressed
Salt , coarsely ground black pepper to taste. Cooked pasta, chicken or shrimp or use as a dip for wings!
Sue Seward
Gluten Free Lady
Enjoy the Journey!
Sue Seward
GlutenFreeLadyChef
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