COCONUT SHRIMP | Gamberetti Al Cocco
This is a very popular dish at Bone Fish Restaurant in the Royal Naval Dockyard.
Ingredients:
1 egg
½ cup all-purpose flour
2/3 cup beer
1½ tsp baking powder
¼ cup all-purpose flour
2 cups coconut flakes
24 jumbo shrimps
3 cups canola oil, for frying
Serves 6
Directions:
1. In a medium bowl, combine the egg, ½ cup of flour, beer, and baking powder. In 2 separate bowls, place the ¼ cup flour and coconut flakes.
2. Hold the shrimp by the tail, dredge in flour, and shake off any excess flour. Then dip into the egg/beer batter, allowing any excess to drip off. Roll the shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
3. Meanwhile, heat the oil to 350°F in a deep fryer. Remove the chilled shrimp from refrigerator and fry in batches. Cook the shrimp, turning over once, for 2 to 3 minutes or until golden brown. Using tongs, remove the shrimp from the oil and place on paper towels to drain the hot oil. Serve warm, accompanied by your favorite dipping sauce.
Note from Livio! I like to serve coconut shrimp with a sweet chili sauce, or with a sweet and sour sauce. I also like to splash a little sweet balsamic reduction into either of these sauces. This dish can be served as an appetizer or as a main course with coconut rice.
Blue Fish Sweet Riesling – suggested by April Gosling Naude
“Blue Fish Sweet Riesling complements the flavor of shellfish, mussels, Asian-inspired cuisine, and mild cheeses. The wine is also perfect for sipping on its own while enjoying a warm summer night. Excellent with Livio’s Coconut Shrimp lightly dipped in sweet chili sauce”
Available at Gosling’s and Lindo’s Stores
BERMUDA ROCKFISH | Filetti Di Cernia Alla Bermudiana
“Bermuda has a distinct island flavor. Coming from Italy, the idea of cooking fish and bananas together seemed odd until I tried it. Today, this recipe is one of my most popular creations”. – Chef Livio
Ingredients:
1 cup canola oil
½ cup all-purpose flour
seasoned with salt and freshly ground black pepper
6 8-oz Bermuda rockfish fillets, boned and skinned
(or any other white fish)
½ cup Gosling’s Black Seal rum
1 cup cooking cream
½ cup softened butter
1 cup sliced almonds
4 Bermuda bananas, ¼-in. slices
Salt and freshly ground black pepper
½ cup chopped fresh parsley, for garnish
Serves 6
Directions:
1. In a large skillet, heat the canola oil over medium to high heat.
2. Place the flour in a shallow plate, add the salt and pepper, and mix until combined.
3. Dredge the fish fillets in the flour mixture and sauté in the hot skillet until they are golden brown.
4. Drain the oil from the skillet and add the Gosling’s Black Seal rum. Flambé immediately, and cook for 20 seconds to burn off some of the alcohol.
5. Add the cream and half the butter, seasoning lightly with salt and pepper. Cook everything for approximately 5 minutes. Remove the skillet from the heat and allow to rest.
6. In a separate pan, melt the remaining butter, and then add the almonds. Let the almonds sauté for a minute, then add the sliced bananas. Let everything cook for 2 minutes.
7. Place the cooked fish fillets on a platter and top with the almonds and bananas.
8. Drizzle the sauce around and over the fish. Add a little rum on top, and garnish with parsley. Serve hot.
S.A. Prum Wehlener Sonnenuhr Riesling Kabinet
– suggested by April Gosling Naude
“S.A. Prum Wehlener Sonnenuhr Riesling Kabinett has a bright gold colour. On the nose it is fresh and pleasantly fruity. In the mouth there are flavors of lemon and peach against a mineral backdrop. Well-matched with salads, seafood and light veal dishes.“
Available at Gosling’s and Lindo’s Stores
LIVIO’S TIRAMISU | Tiramisu de Livio
Ingredients:
6 eggs, whites separated from yolks
1 cup caster sugar
½ lb mascarpone cheese
½ lb ricotta cheese
Hot, strong espresso coffee
½ cup Tia Maria liqueur
¼ cup Kahlua
Ladyfingers
Cocoa powder, for dusting
Serves 6
Directions:
1. In a bowl, beat the egg yolks with the sugar until thick and white, approximately 15 minutes.
2. Add the mascarpone and ricotta cheese, beating until the compote is well blended and smooth.
3. In a separate bowl, combine the coffee and liqueurs. Quickly dip the ladyfingers into the coffee-liqueur mixture, a few at a time. Set aside to cool.
4. In a clean bowl, whisk the egg whites until they are thick and stiff. Gently fold the whites into the mascarpone mixture.
5. Layer the biscuits, either into individual glass bowls or one big bowl, and alternate with the mascarpone mixture.
6. Refrigerate for at least 2 to 3 hours, prior to serving. When ready to serve dust top with powered cocoa.
Cavit Moscato – suggested by April Gosling Naude
“Cavit Moscato has notes of apricot, white peach and sage, a wonderful sweetness. It has a vibrant and refreshing quality, it’s no wonder Bermudians love Cavit Moscato.”
Available at Gosling’s and Lindo’s Stores
Visit www.thisweek.bm and share your experience with cooking at home with our suggested recipes. You might WIN an Amore Bermuda Cookbook!!!
Livio Ferigo is owner and executive chef of the Bone Fish Bar & Grill at #6 Dockyard Terrace, Bermuda.
