Coconut Shrimp

Coconut Shrimp

• 18 uncooked jumbo shrimp
• 1/2 c cornstarch
• 1 tsp salt
• 3/4 tsp Cayenne pepper
• 3 egg whites
• 2 cups flaked coconut

Peel & devin shrimp, leaving tails intact. In gallon baggie combine cornstarch, salt & cayenne. Set aside. In mixing bowl, beat egg whites until stiff peaks form. Place coconut in a shallow dish. Coat shrimp with cornstarch mixture, dip in egg whites and coat with coconut.

Heat oil to 375

Fry shrimp 1 - 1 1/2 min. each side

Drain on paper towels.

Turkey Brine

Prep Time: 15 min.
Cook Time: 15 min.

Ingredients:

• 1 gallon cold water
• 2 qts apple juice
• 2 qts orange juice
• 3 cups Kosher salt
• 1/2 cup brown sugar
• 10 whole cloves
• 1 T. ground nutmeg

Preparation:

Pour apple and orange juice into a large pot over med. heat. Add salt, brn sugar, cloves and nutmeg. Simmer for 15 min. until salt and sugar are completely dissolved. Remove from heat and allow to cool. Add cold water.

Place poultry in a large plastic container. Pour brine over top. Brine poultry for 1 hour per pound in the regrigerator.

Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey.