Coconut Shrimp—A Taste of the Islands! You'll think you are on a tropical vacation as you savor this mouth-watering Caribbean shrimp recipe. It's an explosion of flavors which is enhanced by the unique "Island Pesto." Number of Servings: 6Ingredient: 1 lb. Ocean Garden® Mexican Shrimp, shell-on, uncooked1/3 cup Coconut milk (canned & sweetened)2 Tbsp Lime juice1 Garlic clove, crushed1 tsp Red chili peppers, seeded and minced1 tsp Cumin, ground1/2 tsp Coriander, ground1/4 tsp White pepper, ground12 to 18 Pineapple chunks, freshIsland Pesto1 cup Flaked coconut1 cup Cilantro, chopped1 cup Green onion, chopped2 Tbsp. Lime juice, fresh2 Tbsp. Ginger, fresh, minced1 to 2 tsp. Garlic clove, minced1/2 tsp. Salt1/2 cup Peanut or olive oilInstructions: Peel and devein shrimp retaining tails, if desired; set aside.
Combine coconut milk, lime juice, garlic red peppers, cumin, coriander
and pepper; pour over shrimp. Marinate no more than 1 hour. Thread
shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per
side, or until shrimp are done.
Island Pesto
Put coconut, cilantro, green
onion, lime juice, ginger, garlic and salt in food processor; process
until finely chopped. With processor running, slowly pour in oil.
Refrigerate before serving to allow flavors to blend. Makes about 2
cups.
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Number of Servings: 4Ingredient: 1 – pound 16/20 or 26/30 Ocean Garden® Mexican Shrimp, peeled and deveinedBatter¾ - cup flour1 – egg, beaten½ - tablespoon baking powder½ - cup beerMix all ingredients together until smooth.Coating¼ - cup flour1 ½ - cups dried grated coconut1 – tablespoon salt½ - tablespoon ground black pepper½ - tablespoon paprika1 – tablespoon garlic powder (not garlic salt)½ - teaspoon dried thyme½ - teaspoon dried oreganoMix all ingredients except coconut until smooth. Add coconut and stir to mix.Instructions: Dip shrimp individually into the batter and then roll in the coating. Deep-fry until golden and allow to drain on paper towel.
Serve with various dips:
--Honey, soy sauce and Tabasco®
--Honey, mustard
--Marmalade & ginger
Source:
Ocean Garden Products and Chef Tony Hamati, Bravo Bistro, Scottsdale, AZ
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