1. Mix the eggs, milk, salt, pineapple juice, sugar and baking powder together

2. Beat the mixture well and gradually add the cups of flour

3. Beat the batter until it is well blended

4. Shell and devein the shrimps, but leave the tails intact

5. Wipe the shrimps with a damp cloth

6. Slit the shrimps down the back without separating the halves and press them flat like a butterfly

7. Dip the prepared shrimps into the batter and then dip them in the shredded coconut

8. Fry the shrimps in hot deep oil for about 3minuts

List of ingredients required:

5 eggs
3 cups milk
1 teaspoon salt
1 cup pineapple juice
1 teaspoon sugar
1 teaspoon baking powder
2 cups flour
3 lb large raw shrimps
Shredded coconut
oil

Yield: 3 to 4 servings.
Approximate cooking time: 4 to 5 minutes.

Ingredients:

• 5 to 6 slices bacon.
• 10 to 12 (1 pound) large shrimp.
• 2 Tablespoons lime juice.
• 1/2 Teaspoon salt.
• 1/8 teaspoon pepper.
• Dash Worcestershire sauce.

Method:

1. Place the bacon on a paper plate covered with paper towel.
2. Cook for 2 to 4 minutes or until bacon is partially cooked.
3. Shell and devein shrimp leaving tail shell intact.
4. Combine lime juice, salt, pepper and Worcestershire sauce in a small bowl.
5. Dip each shrimp in the lime juice mixture.
6. Wrap 1/2 slice bacon around each shrimp.
7. Secure with a toothpick.
8. Place wrapped shrimp in a 12×7 inch baking dish.
9. Heat 4 to 7 minutes.
10. Serve hot with any sauce, especially mayonnaise.

1. Make a mirepoix by stewing 1/2 carrot and 1/2 onion (both finely chopped) in 2 tablespoons butter with 2 sprigs of parsley.
2. Add a little thyme and 1/2 bay leaf.
3. Add 1 cup white wine.
4. Poach 24 shrimp in it for 8 minutes.
5. Shell and devein half of the shrimp.
6. Cut the meat in dice.
7. Reserve it to use as a garnish.
8. Crush the shells and the remaining shrimp in a mortar or run them through a food chopper.
9. Combine this purée with 2 quarts fish velouté base., the mirepoix and the liquid in which the shrimp was poached.
10. Bring the mixture to a boil.
11. Simmer it for 20 minutes.
12. Strain the soup through a fine sieve.
13. If it seems to thick, add a little milk.
14. Strain it again through several thicknesses of cheesecloth.
15. At the time of serving, bring the bisque to a boil.
16. Add 2 tablespoons butter.
17. Add 3 tablespoons cream.
18. Add 2 tablespoons brandy, Sherry or Madeira.
19. Garnish it with the reserved shrimp.

List of ingredients required:

• 1/2 carrot, finely chopped.
• 1/2 onion, finely chopped.
• Thyme.
• 1/2 bay leaf.
• 1 cup white whine.
• 24 shrimp.
• 2 quarts fish velouté.
• Milk.
• 2 tablespoons butter.
• 3 tablespoons cream.
• 2 tablespoons brandy, Sherry or Madeira.