Tempura -Battered Coconut Creole Shrimp with Ginger Mango Cream Sauce

Oohh, I think the sauce ended up being more of the star of this dish than the dish itself! The shrimp recipe belongs to Emeril Lagasse, and the Ginger Mango Cream Sauce is ALL MINE!! 
Altogether, this experiment was a success for me, given you make a couple slight changes: 
1.)  The coconut is not really a standout ingredient in the recipe for the shrimp, so next time, I will put it in the SAUCE. 
2.)  Sprinkle the shrimp with the seasoning. Do not coat it. Otherwise, it's very spicy. 
Enjoy!
----Jenny

TEMPURA -BATTERED COCONUT CREOLE SHRIMP (inspired by Emeril Lagasse, tweaked by Jenny!)
2/3 cup of flour
1/2 cup cornstarch
1 large egg, beaten
1 cup grated fresh coconut
1 cup ice-cold soda water
1 pound large shrimp, peeled, deveined and tail on
Creole seasoning (Essence), recipe follows

Ginger Mango Cream Sauce: 
1 mango, seeded and cut into small pieces
1/4 cup plain yogurt
1/4 cup sour cream
1 tbsp ground ginger
juice of half a lime
1 tablespoon cilantro, finely chopped, for garnish

Preheat a fryer or a saucepan with about two inches of oil. In a medium sized mixing bowl, combine the flour, cornstarch, egg, coconut and soda water. Mix well to make a smooth batter. Season the shrimp with Creole seasoning. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. 

For sauce: Combine all ingredients and chill at least 30 minutes. 
Mound some of the Ginger Mango Cream Sauce in the center of each plate. Lay the shrimp around the chutney. Garnish with cilantro.

EMERIL'S CREOLE SEASONING (ESSENCE) -- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Yields: about 2/3 cup


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