This month’s featured meal from Chef Paul is the perfect summer dinner recipe that looks, sounds, and tastes gourmet but is actually pretty easy to make. This is something that needs to be prepared ahead of time, however, so make sure you have time to prepare. It’s coconut shrimp; one of our assisted living residents’ favorite meals. It features jumbo shrimp surrounded by mango and raspberry puree, a lovely combination of savory and sweet. Here’s what you’ll need to make this dish…
- 6 Shrimp (size 21 or larger)
- 1 dozen Eggs
- 1 bag Shredded Coconut
- 2 pounds Flour
- 2 Oranges
- 2 Lemons
- 2 Limes
- 5 whole Mangos
- 1 gallon Japanese Bread Crumbs
- 2 containers of Raspberries
Preparing the Shrimp
- Thaw out the shrimp (it’s best to do this by sitting the covered shrimp out on the counter or by running them under hot water).
- Crack the 1 dozen eggs into a pan (pan #1); whip the eggs by hand.
- Pour the flour into a separate, flat pan (pan #2).
- Mix the shredded coconut and breadcrumbs together in another, separate pan (pan #3).
- Take the shrimp and dip each into the pan of flour (pan #2).
- Then take each shrimp and dip into the egg pan (pan #1).
- Thirdly, take each shrimp and dip into pan #3 containing the shredded coconut and breadcrumbs.
- Lay the shrimp on a sheet pan covered with parchment paper.
- Place the shrimp into the freezer for 3 hours.
- After 3 hours, remove the shrimp from the freezer and preheat oven at 350 degrees.
- Deep fry the shrimp for 3 to 5 minutes.
- Place shrimp back on the sheet pan with new parchment paper and bake in the oven at 350 degrees for 3 to 5 minutes, or until the shrimp reach an internal temperature of 165 degrees.
Preparing the Sauce and Putting the Dish Together
- Cut the oranges, lemons, and limes into moon shaped slices.
- On a large serving plate, or on 6 individual plates, place the fruit slices around the outer edge alternating types of fruit.
- Place the shrimp in the middle of the plate.
- Cut and deseed the mangos and place in a food processor. Puree into a sauce.
- Repeat for raspberries.
- Gently pour the mango and raspberry sauces around the inner part of the plate between the fruit and shrimp, alternating between mango and raspberry.
- Serve and enjoy!
Turn this into an opportunity to have a fun summer dinner out on the patio or deck with a cold glass of lemonade. We hope you enjoy Chef Paul’s delicious, festive recipe with your family. To see what other chef-prepared meals we serve our residents, check out our menu or tune in next month for another one of Chef Paul’s great recipes from The Inn at Belden Village, where our mission is to give the highest quality senior assisted care.