Passionate Garlic Coconut Shrimp with Remoulade Sauce for "the Project"

Have you all been following along...


I have been making everyone's favorite bar snack, and serving with an underrated (or at least under publicized) Cajun Remoulade sauce!


Click this link to see my Creole Remoulade Sauce for "the Project".  It is a fancy mustard, filled with veggies for taste and texture, and horseradish, BBQ sauce and peppers for an extra KICK!


The sauce pairs great with ... Passionate Shrimp with Remoulade Sauce for "the Project".  Those are gently fried shrimp with a coating infused with a little Passion Fruit liquor!  OMG, that little extra hint really sets it apart from the norm.


About all I could do to improve it would be to add a little coconut and garlic!


here's how...


Please take a second to read over the hints about yesterday's recipe and technique... Passionate Shrimp with Remoulade Sauce for "the Project".  Same steps, just add a third dredging station...

That third bowl has about 1/2 a cup of shredded coconut and  3 TBS of finely minced garlic.  Once you have a shrimp coated in the flour/paprika, soaked in the egg/passion fruit... Just get a gentle coating (not too much) of the coconut...

And fry away... Same as yesterday, only fry as long as it takes the egg to cook.  Watch carefully, and don't let the coconut burn...





I happen to have had my share of bar snacks... These are a favorite, and better than any I have eaten in a bar.  The trick is to not over cook the shrimp.


Oh, and the sauce... 


Remoulade RULES!  More than a mustard, and more than a hot sauce.


Paired with the sweet of the coconut, the meat of the shrimp and the heat of the remoulade...


To steal a phrase... Now that's GOOD EATS!
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