Chef's Quick Tip: Crispy Coconut Shrimp

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Douglas Vasquez, the chef and owner of Fairfield Social Restaurant, shows Tina Redwine how to make some warm winter dishes. 

Crispy Coconut Shrimp 

Ingredients:

16-20 peeled and deveined, tail on shrimp.

All purpose flour, beat-whole eggs 1, and equal parts panko & coconut flakes.
*coat the shrimp in the flour, then the egg and finally the coconut flake panko mix.
*throw in to the fryer at 350 degrees for about 3/4 minute

Apple cider Bacon Aioli 
step 1- 1 cup of apple cider reduced by half,
step 2-mix with crispy bacon bits
step 3- mayonnaise till you get the consistency you'd like.

 

Contact:

Douglas Vasquez, chef & owner 

Fairfield Social Restaurant

 

 

 

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