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COCONUT SHRIMP
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| The original recipe comes from Penzys Spices. |
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| Ingredients: |
1.5 - 2 pounds peeled, deveined shrimp
1/2 cup white rum
1 tablespoon lime zest
1/2 - 1 teaspoon minced garlic
1 teaspoon Cajun Seasoning
1 teaspoon Arizona Dreaming
2 tablespoons Olive Oil
1 cup toasted, unsweetened, shredded coconut
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| Procedures: |
Toast the coconut by spreading on a rimmed baking sheet and cooking for 10-15 minutes at 350o,tirring every few minutes until evenly golden brown.
In a Ziploc bag, combine the rum, lime zest, 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 and reduce by 2/3. Add the shrimp and heat through. Sprinkle with the coconut and serve over rice
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| Notes: |
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2011-06-16: This is not yet scheduled.
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