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Delectable Baked Coconut Shrimp Appetizer...to be followed by....


By Chey Can Cook! (Visit website)



Hi everyone!  I'm here!  Sorry for not posting yesterday - I took a pamper-Chey-day, and we went out with friends last night, so I had no time!  Today, you're in store for three wonderful posts/recipes - app/dinner/dessert!  I hope you enjoy them:)  I have to say I missed you all yesterday and don't think I'll take another pamper-Chey-day for awhile;)


Baked Coconut Shrimp with Apricot Sauce (or you could make any kind of sauce you'd like:))

I used to buy these at the store, or get them as an app at a restaurant and wonder how it was done.  Well now I know how I can make them:)  This comes from one of my fave cookbooks, and also the first one ever given to me, many years ago - Betty Crocker's Cookbook :)

You will need:

1/4 cup all purpose flour2 tbsp packed brown sugar1/4 tsp saltdash of crushed red pepper (or more in my case = see other posts about the husband's affection to CRP1 lg egg1 tbsp lime juice1 cup shredded coconut1 lb, or whatever amount you would like, of uncooked peeled deveined medium shrimp, which is about 40 - you can also whatever size of shrimp you'd like 2 tbsp butter of Pam butter sprayFor the apricot sauce you will need:

3/4 cup apricot preserves1 tbsp lime juice1/2 tsp ground mustardFirst, you'll want to make the apricot sauce as you'll want to chill it before serving.



Three ingredients, I love it!!  Mix all ingredients in a 1-quart saucepan.  Cook over low heat, stirring occasionally, until preserves are melted and no longer clumpy.  Refrigerate until you are ready to serve.



Now the fun part - and I say fun because if you have kids they could definitely help you with this...I also say because it gets quite messy!

Heat oven to 425.  If you have a broiler pan, you'll want to spray the rack in the broiler pan with cooking spray.  If you're like me and you do not have a broiler pan, just spray a baking sheet with the cooking spray.  What I do is I preheat the oven to 425, then when I'm ready to start cooking the coconut shrimp, I change the setting to broiler and let it cook on that setting until the coconut starts to brown.  Then, I turn it back to 425 and cook until the shrimp are pink and firm.

Mix flour, brown sugar, salt, and CRP in a shallow bowl.  Whisk egg and lime juice in another shallow bowl, and then place coconut on a plate or in a third shallow bowl.



Coat each shrimp with the flour mixture, then dip it into the egg mixture, and then coat well with the coconut.  Place on the rack in your broiler pan, drizzle or spray with butter, and bake 7-8 minutes or until shrimp are pink and firm.  OR, if you're like Cheycancook, you will place the shrimp on your butter-sprayed baking sheet, spray the tops of them with the butter spray, and cook on the broiler setting about 4 minutes, again until the coconut starts to brown, and then switch the oven setting back to bake at 425 and continue to bake another 4-6 minutes, again until the shrimp are pink and firm.




 

Don't be scared by how brown the coconut gets - it's not burnt, nor does it taste burnt in anyway.  It tastes delicious!  Also, don't be scared at how messy your fingers will get :)





Including the time to de-shell the shrimp if you've bought them still shelled and with the tails like I did, prep time is about 20-30 minutes, and bake time is right around or under 10 minutes.  Definitely worth the time and effort!  I even sometimes make this as a meal for the husband and I, but use the Jumbo Shrimp instead.  I served these with the chilled apricot sauce and they were gone in a flash!  I only had 2 (there were 4 of us eating them)!  Just a note, everytime I make these there is always a ton of leftover apricot sauce, not because it's not delicious, just because it makes so much.  I would definitely recommend either only making the sauce with a 1/2 cup preserves, or chill it in two separate dishes, so that way you can serve the shrimp with one, and if you run out, you have a backup; and if you don't run out, save it for another time or dish:)  As Melissa at http://sunlight-simplicity.blogspot.com/ recommended, I bet this sauce would be great on turkey tips!

 

 

I hope you'll come back tonight for a Roast Beef dinner recipe and a fun dessert recipe I came across on another great blog this week (to be posted later).  Enjoy the rest of your Sunday!  Is it as cold where you are as it is here?  Is the football as disappointing in your area as it is here right now??

Talk to you later:)




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