Potato Recipes

Appetizer Side Dish Snack

Coconut Potato Crusted Shrimp

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  • Prep Method: BakedFried
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Description

Recipe by: Chef Joshua Ingraham

Created in partnership with Chef’s Roll and Chef Joshua Ingraham.

Ingredients

Potato Crusted Shrimp

  • 3 Jumbo Shrimp
  • ½ Cup Coconut Flour
  • 2 Whole Eggs
  • ½ Cup Dehydrated Potato flakes
  • Salt + Pepper to taste
  • Grapeseed Oil (to pan fry)

Blood Orange Curd

  • 1 1/4 cup of blood orange juice (about 5 - 6 blood oranges)
  • zest of 4 blood oranges
  • 2/3 cups of sugar
  • 5 egg yolks
  • 1/4 cup lemon juice
  • ½ cup Raspberry Puree (to intensify color)
  • 7 tablespoons salted butter

Preparation

Potato Crusted Shrimp

  1. Dredge the Shrimp in the Coconut Flour seasoned with salt + pepper, then into the egg allowing the excess egg to run off. Then move the shrimp into the dehydrated potato flakes and repeat until all three are completed.
  2. Preheat oven to 375 to finish shrimp once pan-fried.
  3. Using a sauté pan coat the bottom of the pan with ¼ inch of grape seed oil or just enough to cover halfway up the shrimp when frying. To test if the oil is ready at medium heat throw in a potato flake to see if it fries.
  4. Once the pan is ready one by one pan fry each side of the jumbo shrimp. Then move to the Oven to complete cooking through for about five minutes.

Blood Orange Curd

  1. In a saucepan, heat the blood orange until it reduces to about 2/3 cup of juice.
  2. Mix the zest, eggs and the sugar in a separate bowl and beat well until the mixture is lighter in color.
  3. Slowly pour the blood orange juice, raspberry puree, and lemon juice into the egg mixture, beating the eggs constantly to temper. Transfer the egg mixture into the saucepan.
  4. Bring the saucepan onto the stove over medium-low heat (or over a double boiler) and mix constantly with a wooden spoon until the mixture thickens. You should be able to leave a trail when you run your finger down the back of your spoon. The temperature of the curd should reach about 170 degrees F.

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