I have an obsession with rhubarb. I think because it is something I grew up with that makes it a nostalgic thing for me. Now, I’ll be the first to admit when it comes to rhubarb, my mind immediately jumps to desserts. But, over the years, I’m leaning more and more to using it in savory ways.
Tart and tangy, with just a little bit of sweet and spicy complexity, this rhubarb sauce is a unique and unexpected twist that is perfect served with coconut shrimp.
Brion & I love coconut shrimp which is really odd given that neither of us like coconut?? One of the nice things about this meal is that it takes minimal prep work but gives great results. We have tried many versions of sweet & spicy sauce with these shrimp and enjoyed them all. Today we’re experimenting with this savory rhubarb sauce. Should be good!
Coconut Shrimp w/ Spicy Rhubarb Sauce
In a heavy saucepan, combine sugar, cider vinegar, ginger, cinnamon & cumin. Bring to a simmer over low heat, stirring until sugar dissolves. Add rhubarb & onion; increase heat slightly & cook until rhubarb is tender & mixture thickens, about 5-7 minutes. Cool then place in a food processor with Hot Red Pepper Jelly & process to a smooth sauce. Adjust the amount of red pepper jelly used to your liking. Set aside.
Using 3 separate bowls, place flour in the first, beaten egg in the second & panko/coconut mixture in the third.
Clean & devein shrimp. Dust them with flour then dip in the egg & lastly coat with panko/coconut mixture.
Preheat skillet over medium heat. Melt butter then add oil. Once the combo is heated, place the shrimp in the skillet & cook 2-3 minutes on each side until golden brown.
Place cooked shrimp on paper towel then serve with spicy rhubarb sauce. We enjoyed these shrimp as a main course with rice & some steamed broccoli.
Coconut shrimp …. flavors of the tropics! When prepared correctly, you should end up with a significantly crunchy, thick crust of aromatic coconut, surrounding a center of plump & tasty, cooked shrimp. The concept is simple but it is possible to end up with rubbery shrimp. I found there are just a couple of key things to keep this from happening.
First, select the best possible shrimp you can find. My own choice is always the Marina del Rey, wild-caught Argentinian shrimp. You need a large or jumbo size. If your shrimp are too small, the ratio of breading to shrimp will be off and they will cook through too quickly, turning rubbery as the crust crisps up.
Adding a bit of Panko-style bread crumbs in with the coconut gives the shrimp an extra crispy crust as well as a flour dusting before you dip them into the egg wash. As much as I prefer not to fry things, these coconut shrimp seem the best when pan-fried in a combo of oil & butter.
The sweet/spicy sauce is very simple but plays a major role in the end result. We enjoyed these shrimp as the main course with Jasmine rice & steamed broccoli.
Coconut Shrimp w/ Sweet & Spicy Sauce
Sauce for Drizzling on Shrimp
In a food processor or blender, puree ingredients for sauce & set aside.
Using 3 separate bowls, place flour in the first, egg in the second & panko & coconut in the third.
Clean & devein shrimp. Dust them in the flour then dip in the egg & lastly coat with panko/coconut mixture.
Preheat skillet over medium heat. Melt butter & then add oil. Once the combo is heated, place the shrimp in the skillet & cook 2-3 minutes on each side, until lightly golden brown. Place cooked shrimp on a plate lined with paper towel. Serve with the sweet/spicy sauce --- its the ultimate condiment for the shrimp!