Cocktail Buzz: The Universe { paired with baked coconut shrimp }
First introduced to the world at the legendary Studio 54, the Universe won First Prize in the the 1978 U.S. Bartenders Guild Annual Competition. And no wonder. Its beguiling mix of tropical juices and slightly nutty finish are certain to wake up your palate. Fair warning: the Universe is so delicious, make sure you have enough ingredients when your guests ask for one or two more. (But don’t worry . . . the alcohol content is relatively low!)
We played with the fruit-to-alcohol ratios just a bit to give you a perfect pairing with the light and airy, slightly sweet coconut shrimp. One bite of these and a sip of your cocktail will rock your universe. Make sure to have disco on in the background. You’ll shake your groove thang in no time.
Pairing No. 8
The Universe { paired with baked coconut shrimp }
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Watch Steve make The Universe cocktail and Paul some baked coconut shrimp. With special guests Paige Turner and Gracie Mansion. (Click ► to play.)
Disco Music: Kevin McLeod
Coconut shrimp doesn’t have to be deep fried or pan fried, like the kind you get at chain restaurants. Keep off those calories by baking these in the oven. The delicate flavor of the shrimp is enhanced by a dusting of mild curry and the slight sweetness of the coconut. And clean up is a breeze! Serve them on a platter and your guests can just grab ’em by the tail. Bite-sized, and perfect with your Universe cocktail!
The recipe:
20 medium uncooked shrimp, deveined and shelled
4 teaspoons cornstarch
2 teaspoons mild curry powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 egg white, beaten
4 Tablespoons coconut flakes, unsweetened
4 teaspoons cornmeal
4 teaspoons demerara sugar
The original Universe had an ounce more pineapple juice in its recipe. If you’re in the mood for a fruitier drink, go ahead and measure an ounce more per cocktail before you shake it all up!
The recipe:
1/2 ounces Midori melon liqueur
1/2 ounce vodka
1/2 ounce Dumante pistachio liqueur
1/2 ounce pineapple juice
1/2 ounce fresh lime juice
Shake for 30 seconds in an ice-filled shaker. Strain into chilled cocktail glass.
Preheat oven to 500°F. Line a cookie sheet with a nonstick mat or parchment paper.
In a small bow, combine the cornstarch, curry powder, salt, and pepper. In another bowl, add the beaten egg white. In a third, larger bowl, combine the coconut flakes, cornmeal, and sugar.
One at a time, dip the shrimp into the spiced cornstarch, coating evenly, then the egg white, then the coconut mixture. Lay on the cookie sheet.
Bake for 6 minutes. Remove from oven, carefully flip the shrimp with tongs, and bake for another 6 minutes. Remove from oven, and let cool for a few minutes.
Serves 4-6.
For more Paige Turner, visit her at her Web site:
First introduced to the world at the legendary Studio 54, the Universe won First Prize in the the 1978 U.S. Bartenders Guild Annual Competition. And no wonder. Its beguiling mix of tropical juices and slightly nutty finish are certain to wake up your palate. Fair warning: the Universe is so delicious, make sure you have enough ingredients when your guests ask for one or two more. (But don’t worry . . . the alcohol content is relatively low!)
We played with the fruit-to-alcohol ratios just a bit to give you a perfect pairing with the light and airy, slightly sweet coconut shrimp. One bite of these and a sip of your cocktail will rock your universe. Make sure to have disco on in the background. You’ll shake your groove thang in no time.
Cocktail Buzz www.cocktailbuzz.com is owned and operated by Steve Schul and Paul Zablocki ©2008. Any inquiries can be sent to mail@cocktailbuzz.com.
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