ix well.
To Make Coconut Shrimp:
In a bowl, whisk
Rinse shrimp in cold water and pat
oom temp before serving.
Coconut Shrimp:. Buy shrimp cleaned and with the
he coconut, bread crumbs, cayenne, and dill.
Dredge 4 shrimp in
Peel and devein the shrimp leaving the tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
Make a well in center of the flour mixture. Gradually add beer stirring until batter is smooth.
Dip shrimp in batter then dredge in the coconut. Fry shrimp in hot oil until lightly browned.
Drain in paper towels.
Orange Mustard Sauce: Combine marmalade, juice and mustard in a small bowl, stirring well. Makes 1 cup.
Jan.
he shrimp on paper towels.
Put cornstarch, egg whites and coconut
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Shrimp:
Heat 3\" of
il.
Peel and devein shrimp. Using a small, sharp knife
ridge while you make the shrimp.
Heat oil to 350
Butterfly each shrimp by cutting slightly more than
o 400\u00b0.
Rinse shrimp and drain well on paper
Preheat oven to 350.
Combine breadcrumbs and coconut.
Dip shrimp in flour, then egg, then crumb/coconut mixture.
Grease baking sheet (Pam) and line the shrimp on there as you go.
Brush with olive oil, bake until crisp.
Chop Romaine lettuce, set aside.
Slice mango and avocado.
Toss walnuts, goat cheese, mango and avocado with romaine.
Top with shrimp when done.
Combine 1 cup cooked and chopped shrimp, 1 package softened cream cheese, 1/4 cup each chopped onion, stuffed olives, mayonnaise, 1/4 teaspoon each salt and white pepper.
Garnish with cooked shrimp.
Recipe makes about 2 cups dip.
Peel,and devein shrimp, retaining tails; set aside.
Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
Arrange coconut shrimp on large lettuce leaves on individual serving plates.
Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.
Rinse both cans of shrimp well under water, set aside
stir to combine panko, shredded coconut, 1/2 teaspoon salt and
Combine soft cream cheese and mayonnaise until creamy. Add all other ingredients and blend well. Chill. Before serving, hollow out the center of the loaf of bread in pieces.
Place pieces of bread around the loaf on platter.
Place dip in the hollowed out portion of bread.
Use pieces of the bread to dip into shrimp dip.
Mix cream cheese and salad dressing until well blended.
Stir in remaining ingredients.
Spread on center of platter.
Surround with Ritz crackers for dipping.
Top shrimp dip with cocktail sauce.
*Caution when making this recipe make sure that the oil