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Coconut Shrimp On Romaine Leaves

Yield: 1 Servings

Ingredients and directions for this recipe

12 oz 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 tb Fish sauce
3 tb Lime juice
1 tb Ginger root; finely shredded
1 sm Jalapeno pepper; seeded,
-finely chopped
1/4 ts Salt
30 sm 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.

See also:
Previous recipe Coconut Shrimp B1
Next recipe Coconut Shrimp Surprise

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