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Coconut Shrimp and Spicy Orange Marmalade Dip!

Happy New Year!!
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First, let’s make the dip, so it can refrigerate while you prepare and cook shrimp in a few minutes! The dip is easy! I use sweet orange marmalade, spicy brown mustard, and hot horseradish! (1 cup, 4 teaspoons, 2 teaspoons)
See? Easy! Just stir well and pop that bowl in the ‘fridge. 😉
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Now, let’s put these shrimp together!

1) Get out three cereal size bowls. In first bowl, combine egg, 1/2 cup flour, 2/3 cup of beer and 1.5 teaspoons baking powder. Place 1/4 cup flour in a second bowl, and coconut in a third bowl.

2) Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

3) Fry shrimp in batches: cook, turning once, for 2 to 4 minutes (depending on size of your shrimp), or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your spicy orange dipping sauce!
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The temp of the oil is important. If it’s not hot enough, your batter will be greasy and they’ll take longer to cook. If your oil is too hot, your batter, especially coconut will burn before the shrimp cooks through to the middle.
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Photos: (click on photo to enlarge)

See? Here is a photo showing on the left what happens if oil is 400*F for 3 minutes, on the right is 350*F for 4 minutes.

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Don’t do what I did with my first batch! Deal? Deal!
Do this:

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Your Friend,
~ Amber Hamilton Henson

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(Quote: Your True Nature Is Luminous!)
Love that!! 🙂

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Salt Block Shrimp = BEST shrimp EVER!

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Salt Block Shrimp = BEST shrimp EVER!

First, you need a Himalayan Salt Block, a gas cooktop or gas grill, and an infrared thermometer.

Second, slowly raise the temperature of your salt block. We were working indoors on our gas cooktop, and we spent about 35 minutes raising the temperature to 500*F.

Raw, deveined and peeled shrimp
Marinated in:
3 Tbsp of lime juice
2 Tbsp of olive oil
1 Tbsp of dry Sriracha

We cooked them about 3 minutes, then flipped them, and cooked 2 more minutes!

They are AMAZING!! Seriously. AMAZING.
They are seasoned perfectly!
Try it!! You’ll wonder why you waited so long to buy a Salt Block of your own!

Photos: (click on photo to enlarge it)
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I’ve had a few questions via Facebook, so to answer, especially for my Little Rock, AR, friends:
*I bought my block via Amazon, but they’re also available locally at Dandelion Tea on Clinton Ave and at Eggshells Kitchen Co in the Heights!
*I bought the infrared thermometer for around $10 at Home Depot, near welding supplies. Knowing the temp is pretty essential. If your block isn’t hot enough, your food may become too salty, I read.
*If you’re on Pinterest, find me (@amberhh) I have a whole board dedicated to just the Himalayan Salt Block!

Your Friend,
~Amber Hamilton Henson

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