Wednesday, April 1, 2009

Coconut Shrimp or Chicken with Dipping Sauces

Coconut Shrimp (or Chicken)
3 c. shredded coconut12 (16-20 or 26-30 ct.) raw shrimp, peeled and de-veined
1 c. flour
2 eggs, beaten
1 t. garlic powder
salt & pepper
Canola oil
Coconut Shrimp Method:Lightly toast 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 all ingredients together until smooth.