Monday, January 4, 2010

coconut shrimp

Coconut Shrimp (or Chicken)
3 c. shredded coconut
12 (16-20 or 26-30 ct.) raw shrimp, peeled and deveined
1 c. flour
2 eggs, beaten
1 t. garlic powder
salt & pepper
Canola oil

Coconut Shrimp Method:
Lightly taost the coconut on a cookie sheet in a 350 degree oven for 8-10 minutes or until coconut is slightly brown.

Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp and then fry in 350 degree canola oil until golden brown. (I found it was easier to brown in the oil and then finish cooking the shrimp on the bottom rack of my oven on broil for 1-2 minutes until cooked through).
Serve with Jalapeno Jelly or Pina Colada Dipping Sauce (or both!!).

Jalapeno Jelly:
1 c. red wine vinegar
1 c. water
1 1/2 c. sugar
2 green jalapeno peppers, seeded and minced
1 small red bell pepper, minced
1 package liquid pectin

Place all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to a boil again. Remove from heat and cool.

Pina Colada Dipping Sauce:
4 oz. liquid pina colada mix
3 oz. sour cream
3 oz. crushed pineapple, drained

Mix ingredients together. Great for coconut shrimp

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