Coconut and Cappellari hot pepper & Asiago breaded shrimp, curry cream sauce.  Crispy fried asparagus

serves two

1 lb (450 g) tiger shrimp (size 16-20/lb)

Peel and devein shrimp.

Coconut and Cappellari hot pepper & Asiago breaded shrimp
1 cup (250 ml) Cappellari breadcrumbs hot pepper & Asiago
½ cup (125 ml) unsweetened shredded coconut

Mix.
Olive oil, to drizzle

Bread shrimp directly with breading.
Preheat oven to 400° F (200° C), drizzle breaded shrimp with olive oil and bake 12-15 minutes on an
oven tray lined with parchment paper.

Curry cream sauce
1 tbsp (15 ml) butter
½ cup (125 ml) bay scallops
1 tsp (5 ml) curry powder
1 cup (250 ml) 35% cream
Salt, pepper

In a food processor puree bay scallops.  In a saucepan heat butter on medium heat, sauté scallop puree about 2 minutes.
Add curry powder and toast lightly about 20 seconds while stirring.
Add cream, bring to a simmer and reduce 2-5 minutes on medium-low heat.  Season with salt and pepper.

Fried asparagus
1 bunch of asparagus
¼ cup (60 ml) corn starch
Canola oil for frying
Salt, pepper

Batter
½ cup (125 ml) all-purpose flour
½ cup (125 ml) semolina flour
½ cup (125 ml) Cappellari breadcrumbs
¼ cup (60 ml) corn starch
1-1¼ cups (250-300 ml) cold carbonated water
1 tsp (5 ml) salt

Mix all batter ingredients in a bowl, make sure the batter is not too thick or not too thin.

In a sauté pan heat canola oil on medium heat, dip asparagus into cornstarch, then batter coating evenly and fry.
Season with salt and pepper, drain excess oil on paper towels.

Plate and serve