* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

Preheat the fryer. In a mixing bowl, whisk the egg and beer together. Whisk in the flour, salt and coconut. Whisk until smooth. Fold in the egg whites before dipping the shrimp. Fry the shrimp for 2 to 3 minutes. Remove from the fryer and drain on a paper-lined plate. Season with Emeril’s Essence. For the salsa: In a mixing bowl, combine the star fruit slices, black beans, roasted corn, tomatoes, green onions, red peppers, and jalapenos, together. Mix thoroughly. Stir in the juice of one lemon, 2 tablespoons chopped cilantro, and garlic. Season with cumin, salt and pepper. For the cream: In a mixing bowl, combine the sour cream, juice of one lemon, 1 tablespoon chopped cilantro, passion fruit seeds, and minced passion fruit. Mix to incorporate. Season with salt and pepper. To serve, dab three small pools of the cream around the edge of the plate. Mound the salsa in the center of the plate. Place the shrimp around the salsa. Garnish with parsley and toasted coconut. This recipe yields 4 servings.

Comments: The original recipe title as listed is “Coconut Shrimp With Star Fruit And Black Bean Salsa And Passion Fruit Cream”.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2352 broadcast 02-28-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

-12-1997