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Coconut Shrimp with Jalapeño Jelly
3
1
1
2
cups shredded coconut
2 (16−20 or 26−30) shrimp, peeled and deveined
cup flour
eggs, beaten
Vegetable oil
Lightly toast the coconut on a cookie sheet in a 350 degrees F oven for 8 to 10 minutes.
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 degrees F vegetable oil until golden brown.
Serve with Jalapeño Jelly.
Jalapeño Jelly
1
1
1
2
1
1
cup red wine vinegar
cup water
cup granulated sugar
green jalapeño peppers, seeded and minced
small red bell pepper, minced
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.
The Jalapeño Jelly can be stored in an airtight container in the refrigerator for 7 to 14 days.
Coconut Shrimp with Jalapeño Jelly
48
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