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River Cafe Rainbow Shrimp

Ingredients:

  • 16 large shrimp
  • 80 grams ground nuts
  • 100 grams flour
  • 1 packet breadcrumbs
  • 2 eggs
  • 1 fresh, hard coconut salt and pepper to taste For the beet sauce:
  • 150 ml. fresh beet juice
  • 150 ml. red wine
  • 150 ml. fresh Lyncott cream
  • 1 oz white rum
  • 15 grams butter

Orange Sauce Ingredients:

  • 300 ml. orange juice
  • 150 ml. fresh Lyncott cream
  • 1 oz white rum
  • 15 g. butter

Preparation:

Peel the shrimp and season.

Grate the coconut and mix it with nuts and breadcrumbs.

Beat eggs; flour the shrimp and dip them in the eggs.

The shrimp are then coated with the coconut, nut and breadcrumb mixture until they are completely breaded and ready to fry. You may bread the shrimp in advance and keep them in the fridge well covered. Fry the shrimp in hot olive oil for four minutes or until they turn golden brown. To keep the shrimp warm, do not start frying until they are ready to be served.

For the Orange Sauce: Heat the orange juice until reduced by half. Add half of the Lyncott cream and once it boils, take it of the fire. Mix liquid with butter and rum in a blender and the sauce will be ready to serve.

For the Beet Sauce: Heat the beet juice with the red wine until reduced by half. Just like with the orange sauce, add the cream until it boils and then mix with butter and rum in the blender.

This dish may be served with steamed fresh vegetables or potatoes.

Makes 4

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