Rainbow Shrimp - ....from the The River Cafe
summer-fall/2001

INGREDIENTS
16 big shrimp
80 g. ground nuts
100 g. flourr
1 packet of breadcrumbs
2 eggs
1 fresh, hard coconut
salt and pepper to taste
For the beet sauce:
150 ml. fresh beet juice
150 ml. red wine
150 ml. fresh Lyncott cream
1 oz. white rum
15 g. butter
For the orange juice:
300 ml. orange juice
150 ml. fresh Lyncott cream
1 oz. white rum
15 g. butter

PREPARATION

1. Peel the shrimp and season.
2. Grate the coconut and mix it with nuts and breadcrumbs.
3. Beat eggs; flour the shrimp and dip them in the eggs.
4. The shrimp are then coated with the coconut, nut and breadcrumb muxture until they are completely breaded and ready to fry. You may bread the shrimp in advance and keep them in the fridge well coverd. Fry the shrimp in hot olive oil for four minutes or until they turn golden brown. To keep the shrimp warm, do not start frying until they are ready to be served.

For the Orange Sauce:
Heat the orange juice until reduced by half. Add half oif the Lyncott cream and once it boils, take it of the fire. Mix liquid with butter and rum in a blender and the sauce will be ready to serve.

For the Beet Sauce:
Heat the beet juice with the red wine until reduced by half. Just like with the orange sauce, add the cream unil it boils and then mix with butter and rum in the blender.

This dish may be served with steamed fresh vegetables or potatoes.