Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Coconut Fried Shrimp with Jalapeno Jelly
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- #52418
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup lightly-toasted shredded coconut
12 large raw shrimp peeled, deveined and butterflied
1 cup milk
1 egg
1 cup flour
vegetable oil, for frying
Jalapeno Jelly
1/2 cup sugar
1 jalapeno, seeded and finely diced
1/2 red pepper, seeded and finely diced
1/2 cup white vinegar
1/2 cup red wine vinegar
1 pinch thyme
directions
Mix together the milk and egg. Dredge each shrimp in flour, dip into the milk-egg mixture, and then cover with toasted coconut. Fry the shrimp in 350 degree vegetable oil for 2 to 3 minutes, turning once.
Jalapeno Jelly: In a small saucepan over medium-high heat, combine all ingredients and cook for 30 minutes. Refrigerate.
Serve the shrimp on a platter, with a bowl of jalapeno jelly for dipping.
added by
macleodkat
nutrition data
Nutritional data has not been calculated yet.
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