As winter seems to drag on New England, I begin to crave a warm weather reprieve. If you can't get away, these shrimp fritters taste like a tropical vacation -- the coconut/pineapple combination is reminiscent of a pina colada, the quintessential 'umbrella drink'. This recipe was the runner-up in Boston.com's Superbowl Recipe Contest.

Also, try this award winning recipe for Vanilla Scented Duck Salad with Chestnut Cracklin's.

 
 

Shrimp Fritters with Pineapple Salsa

 

2 lb. shrimp peeled, deveined, tails left intact
1 cup cornstarch or flour
¾ teaspoon salt
½ teaspoon cayenne pepper (opt.)
4 cups breading: any combination of panko bread crumbs and shredded coconut
4 large eggs, lightly beaten
oil (for deep-frying)

Salsa
2 cup finely chopped peeled cored fresh pineapple
1/2 cup finely chopped red onion
½ cup finely chopped red pepper
½ cup chopped fresh cilantro
¼ cup fresh lime juice
1/4 tsp. cumin
1 jalapeno, seeded and chopped
salt and sugar to taste

1. Mix salsa ingredients together.

2. Mix cornstarch, salt and cayenne in medium bowl. Beat egg in another medium bowl until frothy. Place breading mix on a plate. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into eggs, then press shrimp into breading mix on both sides.

3. Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until golden brown, about 1 minute per side. Using tongs or slotted spoon, transfer shrimp to paper towels to drain.

4. Arrange shrimp on platter. Serve with Pineapple Salsa for dipping.