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Thursday, January 9, 2014

Coconut Shrimp with Pineapple Curry Dip


Shrimp is probably the most popular seafood out there. I have a couple of friends who hate seafood (I know, what's up with that???) and they still have at least tried shrimp. As Forrest Gump's friend Bubba said it's the fruit of the sea and you can cook it a million different ways. One of my favourite ways to cook shrimp is to coat it in coconut flakes. I just love the flavour of coconut and shrimp together. It makes me think of somewhere tropical and warm:) 


This recipe is pretty easy to make and can be baked or fried. This time, I baked it because, well I was being kinda lazy...lol! The dip is something I came up with using ingredients I had in hand. If you're not feeling ambitious about making the dip from scratch, you can always serve with bottled sauces. 




COCONUT SHRIMP

Ingredients:

1 lb raw pacific shrimp, peeled & deveined
1 cup unsweetened, raw coconut flakes
1 egg
1/4 tsp seasoning salt
1/4 tsp paprika
black pepper to taste

Directions:

Pre-heat oven to 350°F.

Season the shrimp with the salt, paprika, & black pepper. Crack the egg into a bowl and whisk until well beaten. Pour coconut flakes into a bowl.

Individually, dip the shrimp in the egg wash then into the coconut flakes to coat. Arrange into a baking rack. Repeat until all the shrimp is ready. 

Bake for 20 minutes. 




PINEAPPLE CURRY DIP

Ingredients:

1 tbsp olive oil
1 small onion, diced
1 tbsp fish sauce
1 tsp red curry paste
200 g pineapple, chopped
3/4 cup coconut milk
1 tbsp cream
salt & pepper to taste

Directions:

In a small sauce pan, sauté the onion in olive oil on medium heat. Add fish sauce & curry paste. Stir until well combined. Add pineapple, coconut milk, & cream. 

Using a hand blender, blend until sauce is smooth. Let sauce simmer on low for about 15 minutes. Add salt & pepper to taste. 

Serve & enjoy!

Serves 6



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