Recipe Details

Summary

Name: Coconut Shrimp With Jalapeño Jelly

Category: Seafood

3 cups shredded coconut

12 (16−20 or 26−30) shrimp, peeled and deveined

1 cup flour

2 eggs, beaten

Vegetable oil

Lightly toast the coconut on a cookie sheet in a 350 degrees F oven for 8 to 10 minutes.

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 degrees F vegetable oil until golden brown.

Serve with Jalapeño Jelly.

Jalapeño Jelly

1 cup red wine vinegar

1 cup water

1 cup granulated sugar

2 green jalapeño 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.

The Jalapeño Jelly can be stored in an airtight container in the refrigerator for 7 to 14 days.

Coconut Shrimp with Jalapeño Jelly 48