Recipe Archives->Appetizers->Coconut Shrimp 01

Coconut Shrimp On Romaine Leaves

12 ozs shrimp, peeled, deveined, fresh or frozen
1/4 cup shredded coconut
1/2 cup unsweetened coconut milk
1/4 cup peanuts, dry roasted chopped
1/4 cup brown sugar packed
1 Tbsp fish sauce
3 Tbsp lime juice
1 Tbsp ginger root finely shredded
1 jalapeno pepper finely chopped
1/4 tsp salt
30 romaine leaves

To get small romaine leaves use just the hearts of two heads of
romaine.  Save the outer leaves for a salad.

Thaw shrimp if frozen. Bring 4 cups water and 1/2 teaspoon salt to
boiling in a large sauce pan. Add shrimp and simmer 1-3 minutes or
till opaque. Drain.  Rinse under cold running water. Drain again.
Coarsely chop shrimp. You should have about 1 1/2 cups. Cover and
chill. Spread coconut in a shallow baking pan. Bake at 350F for
5-10 minutes or till golden brown, stirring once or twice. Remove
from oven. Cool.

Combine coconut milk, peanuts, brown sugar and fish sauce in a
small sauce pan.  Bring to boiling. Reduce heat and simmer, uncovered,
over medium heat 8 minutes or until slightly thickened, stirring
occasionally. Cool.  Combine chopped shrimp, toasted coconut, lime
juice, ginger root, jalapeno, pepper and salt in a bowl. Stir in
sauce. Cover and chill up to 4 hours.  Transfer shrimp mixture to
a serving bowl.

For each appetizer place a spoonful of shrimp filling on a romaine
leaf. Roll up.  Makes about 30 servings.

Printable version: coconut-shrimp01.txt.