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COCONUT SHRIMP
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| Ingredients: |
1 cup toasted, shredded coconut
1.5 - 2 pounds peeled, deveined shrimp
1/2 cup white rum
1 tablespoon lime zest
1 tablespoon lime juice
1/2 - 1 teaspoon minced garlic
Fluffy Rice
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1 dash Cilantro
1 dash Adobo
1 dash Cumin
1 dash Chili Powder
2 tablespoons Olive Oil
1 cup Coconut Milk
1/2 stick butter
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| Procedures: |
Toast the coconut by spreading in a dry skillet and cooking for 3-5 minutes over low heat, stirring frequently until golden brown.
In a Ziploc bag, combine the rum, lime zest, lime juice, garlic and seasonings and add the shrimp. Marinate in the refrigerator for 15 minutes.
Heat the oil in a skillet over medium-high heat.
Add the shrimp, reserving the marinade.
Cook the shrimp 3-5 minutes per side and remove to a bowl.
Pour the marinade into the skillet, add the coconut milk and butter and reduce by 2/3.
Add the shrimp and heat through. Sprinkle with the coconut and serve over Fluffy Rice.
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| Notes: |
2020-07-10: Though it had a good flavor, the shrimp were tough; possibly overdone
2017-08-25: For the two of us, served over chow mien noodles.
2016-06-10: This still needs work.
We used a half a pound of shrimp and I made the mistake of putting the oil in the marinade in addition to needing oil for the frying.
This has potential but it's just not there yet.
2016-01-24: a batch for the two of us. Open the coconut milk and stir it; shak ing is insufficient.
2015-12-02: a good batch for the 2 of us, though with farmed shrimp from India.
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07/12/2020
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