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1. Coconut Shrimp

2. Lamb Osso Bucco and Oven-Baked Bean Ragout with Roasted Garlic and Porcini

3. Flourless Chocolate Walnut Torte with Pinot Noir-Laced Strawberries and Whipped Cream

Book Description

In the alphabet of gourmets, D stands for Dean & DeLuca, long considered one of the finest food emporiums in the world. Now they bring their vast culinary expertise to this stunning new cookbook with over 80 inspired recipes, each complemented by carefully chosen wines. Chapters take us from aperitifs and appetizers, salads, and entrees, right through to desserts and melt-in-the-mouth friandises to enjoy with coffee or after-dinner drinks. It includes a primer on wine (with particular advice on California wines and why certain varietals bring out the flavors of various dishes), a handy food and wine matching chart, and a glossary of unusual terms and ingredients. A glorious celebration of the many pleasures of the table.

... (more)

Dean & DeLuca: The Food and Wine Cookbook

Authors: Jeff Morgan, Steven Rothfeld

Date: April 2002

ISBN: 0811832139

Publisher: Chronicle Books

Hardcover

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These tasty shrimp will set the tone for any serious eating endeavor. Crisp and easy to handle, they offer a snappy blend of spice and sweet coconut flavors. For ultimate enjoyment, serve them with a crisp, cool sparkling wine. Fruity Riesling, Viognier, or Sauvignon Blanc is also recommended.

Serves 4 to 6 as an appetizer

• 1/3 cup curry powder

• 3/4 cup all-purpose flour

• 1 3/4 teaspoons salt

• 3 large eggs

• 1/3 cup heavy cream

• 1 1/4 cups unsweetened shredded coconut

• 1 1/2 cups panko (Japanese bread crumbs)

• 1/4 teaspoon cayenne pepper

• 1 teaspoon dried dill

• 1 pound large shrimp (14 to 18 per pound), shelled and deveined

• Canola or grapeseed oil for deep-frying

1. In a shallow bowl, mix the curry powder, flour, and salt together. In another shallow bowl, whisk the eggs and cream together. In a third bowl, combine the coconut, bread crumbs, cayenne, and dill.




2. Dredge 4 shrimp in the flour mixture, then dip them in the egg mixture and coat them in the coconut mixture. Dip them again in the egg mixture and coat one more time in the coconut mixture. In a Dutch oven, heavy skillet, or deep fryer, heat 1 to 2 inches oil to 375 degrees F. Deep-fry the shrimp in batches until golden brown, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve hot or at room temperature.

VARIATION:

Spicy Dipping Sauce
To add a little more heat to these shrimp, serve a spicy dipping sauce alongside: Whisk 1/4 teaspoon cayenne pepper into 1 cup mayonnaise.

More From This Book:

1. Coconut Shrimp

2. Lamb Osso Bucco and Oven-Baked Bean Ragout with Roasted Garlic and Porcini

3. Flourless Chocolate Walnut Torte with Pinot Noir-Laced Strawberries and Whipped Cream

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