Lure Bistro Asian Coconut Shrimp with Honey Nut Ja

[marlaoh]

Lure Bistro Asian Coconut Shrimp with Honey Nut Jam

Recipe Summary, Prep Time: 15 minutes, Yield: 2 servings


Coconut Shrimp Ingredients:

8 Tiger Shrimp, peeled and devained

2 Cups Flour, for dusting the shrimp

Tempura - 1 Cup Flour, 1 Quart Soda Water, 1/2 Cup Soy Sauce

Breading - 2 Cups Bread Crumbs, 2 Cups Coconut Flakes


Dust shrimp in the flour and then dip into the tempura, from there transfer into the breading mix, then carefully move a pot of oil 350 degree oil for fring the shrimp. Served right out of the frier with Honey Nut Jam


Honey Nut Jam Ingredients:

1 Cup Walnuts, grounf into fine pieces

1/2 Cup Brown Sugar

1/2 Cup Honey

1 Can (8oz) Coco Lopez Coconut Milk

Combine all ingredients and refrigerate until ready to use.


Lure Bistro Crab Cakes "Without Any Stinking Bread Crumbs"

Recipe Summary, Prep Time: 20 minutes, Yield: 8 servings


Crab Cakes Ingredients:

2 Pound Crab Claw Meat

1 Cup Remoulade Sauce (See Recipe)

1/2 Red Onion, fine diced

1/2 Red Pepper, medium diced

1/2 Yellow Pepper, medium dieced

2 Tablespoons Fresh Parsley, minced

4 Cloves Garlic, fine minced

1 Tablespoons Old Bay Seasoning

1/2 Cup Flour

2 Tablespoons Vegetable Oil


In a medium bowl with a wooden spoon mix in all the ingredients with the exception of te flour and the vegetable oil.

Refrigerate until ready to use.

In a medium saute pan heat your vegetable oil, form your cakes to your desrie size, dust cakes in flour and sear on both sides.

Place pan in 350 degree oven for five minutes.

Remove pan from oven for five minutes.

Remove pan form oven and serve right away.


Remoulade Ingredients:

1 Cup Mayo

1 Tablespoon Lemon Juice

1 Tablespoon Capers

2 Anchovies

1 Tablespoon Hot Sauce

2 Tablespoons Worchershire Sauce

Salt and Pepper to taste


In a bowl combine all the ingredients and blend well, refrigerate until ready to use