Caribbean Shrimp and Broccoli Slaw

For the Shrimp:
1 egg
3/4 cup flour
2/3 cup beer
1 1/2 tsp. baking powder
2 cups unsweetened flaked coconut
1 lb shrimp
oil for frying

For the Slaw:
1 bunch broccoli
1/2 cup shredded carrots
1/2 cup shredded red cabbage
2 tbsp cider vinegar
1 tbsp wildflower honey
1/2 cup raisins
1/2 cup firm yogurt
1/2 cup mayo

Beat egg in a bow. Add 1/2 cup of flour, beer and baking soda. Mix well. In another bowl add 1 tbsp of the remaining flour and a 1/4 cup of coconut. Set out a piece of wax paper over a cookie sheet (or two). One at a time dip shrimp in the batter, sprinkle with coconut mixture and place on the wax paper. When you run out of coconut mix (or when it gets too sticky), clean out the bowl and add another tbsp of flour and another 1/4 cup of coconut.

Heat oil in wok or fryer. Fry shrimp a few at a time. Place aside.

Break off the flowerettes from the broccoli. Steam them them and set aside.

Peel the broccoli stalks and cut the meat into match sticks. Mix broccoli with the remaining ingredients.

Tags: Seafood Caribbean Shrimp and Broccoli Slaw