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Title: Coconut Shrimp on Romaine Leaves
Categories: Appetizer Blank
Yield: 1 Servings
| 12 o | z shrimp -- fresh or frozen, | |
| : | peeled, deveined | |
| 1 | /4 c | shredded coconut |
| 1 | /2 c | unsweetened coconut milk |
| 1 | /4 c | peanuts -- dry roasted, |
| : | unsalted, chopped | |
| 1 | /4 c | brown sugar -- packed |
| 1 T | B fish sauce | |
| 3 T | B lime juice | |
| 1 T | B ginger root -- finely | |
| : | shredded | |
| 1 s | m jalapeno pepper -- seeded, | |
| : | finely | |
| : | chopped | |
| 1 | /4 t | s salt |
| 30 s | m romaine leaves |
To get small romaine leaves use just the hearts of two heads of romaine. Save the outer leaves for a salad.
For shrimp filling, 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. For sauce, 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.
Recipe By : Holiday Appetizers 1996, Better Homes and Gardens, page 27.
From: Peg Baldassari Date: 25 Oct 97 Mastercook Recipes (Mailing List) Ä
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