Coconut Shrimp With Exotic Cream Filling |
|
 |
Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 6 |
|
A very Exotic flavorful creamy, cheesy mixture that is filled it into cold shrimp for a tasty appetizer. Watch out taste bud receptors! I used Crosse & Blackwell Chutney. This is a deconstructed coconut shrimp without the frying and served chilled. This makes a great summer “ Fourth Of July” appetizer or even elegant enough for a winter “New Years Eve” appetizer! But when ya taste it you may think you're eating dessert. It can be made ahead for ease of hostessing a party or preparing last minute. make this Crystallized Ginger , Ginger Syrup & Ginger Sugar Crystallized Ginger , Ginger Syrup & Ginger Sugar or buy your favorite brand. Ingredients:
1 lb jumbo shrimp, with tails veins removed, slit open butterfly-style, 24 shrimp 2 per person |
4 ounces pineapple pepper chutney |
4 ounces cream cheese |
1 teaspoon minced candied ginger |
1/2 cup toasted coconut, divided |
hot pepper sauce |
1/4 cup sliced scallions or 1/4 cup chives, divided |
Directions:
1. Boil shrimp in very well seasoned (Old Bay seasoning or salt and pepper) water for 4 minutes. Dip in ice cold water bath then remove shells but leave the tail.
2. Cut the butterfly deeper so you can overfill the cream cheese mixture.
3. In a small bowl of a food processor, pulse the cream cheese, chutney, ginger and pepper sauce to taste till combined add 1/2 the scallions and 1/2 the coconut and pulse just to combine.
4. Generously scoop the mixture into each of the shrimp.
5. Mix the remained of the scallions and the coconut. Then roll the filled part of the shrimp into the scallion/coconut mixture.
6. Chill for 1 hour. Arrange on a serving platter. Walla! All I have to say is your taste buds will be happy! ;).
|
|