Coconut Shrimp with Lime and Chile
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
24 uncooked jumbo shrimp, peeled, deveined with tails left intact
2/3 cup all purpose flour
2 egg whites, beaten until frothy
2 cups unsweetened coconut
1 tablespoon chili powder (grind dried chile in coffee grinder till a fine powder)
zest of one lime
2 litres oil (I used 1 litre canola oil and 1 litre coconut oil)
Fill deep fryer with the oil and pre-heat to 350˚F. Mix the flour and chili powder. Dredge the shrimp in the flour mixture, shaking off any excess Dip each shrimp in the egg white mix, allowing excess to drain. Mix the coconut and the lime zest. Dip each shrimp in the coconut/ lime zest mix.
Place 4-6 shrimp (depending on size) in the fryer basket and fry at 350˚F for 5 minutes. Remove basket from oil and allow to drain. Serve immediately with sweet chili dipping sauce.