Caribbean Run Down

This recipe is so good. You have to try it!

1 pound of codfish or another mild fish (or lobster)
3 tablespoons lime or lemon juice.
3 cups coconut milk
1 large onion
3 cloves garlic
a dash of Tabasco or finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 tablespoon vinegar
sea salt and freshly ground black pepper to taste
1 tablespoon vinegar

Pour the lime juice over the fish and set aside.

Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.

Drain the fish, add the other ingredients and cook until the fish is tender, about 10 minutes.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

If you like coconut shrimp, check our our site at coconut-shrimp.com for more delicious coconut shrimp recipes. This is a sample recipe from our Coconut Shrimp cookbook.


Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
1 tablespoon baking powder
2 lb. medium shrimp, peeled and deveined
coconut oil
3 cups grated coconut

Seasoning mix:
1 tbsp. cayenne pepper
2-1/4 tsp. salt
1-1/2 tsp. sweet paprika
1-1/2 tsp. black pepper
1-1/4 tsp. garlic powder
3/4 tsp. onion powder
3/4 tsp. dried thyme
3/4 tsp. dried oregano


Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.

Heat deep fryer to 350°F. Drop each shrimp into the hot coconut oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.



Pineapple Salsa

1 cup finely chopped fresh pineapple
1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper

Combine ingredients and gently toss.