Jamaican
Ginger And Coconut Shrimp Recipe
|
Jamaican Ginger and Coconut Shrimp Recipe |
| |
|
INGREDIENTS |
|
1 lb. Shrimp |
|
1 cup Jamaican coconut |
|
½ cup plain bread crumbs |
|
¼ teaspoon salt |
|
Dash ground Jamaican red pepper (cayenne) |
|
1½ lb. shelled de-veined uncooked medium shrimp |
|
¼ cup Jamaican honey |
|
Jamaican cocktail sauce |
|
1 (12 oz.) jar seafood cocktail sauce |
|
1 tablespoon grated Jamaican gingerroot |
| |
|
PREPARATION |
|
1. Heat oven to 425 F. Line large cookie sheet with foil; lightly grease
foil. In food processor bowl with metal blade, combine Jamaican coconut,
bread crumbs, salt and ground red Jamaican pepper; process 10 seconds to
combine slightly. |
|
2. Place in pie pan or shallow dish. Pat shrimp dry with paper towels; place
in medium bowl. |
|
Heat Jamaican honey in small sauce pan over low heat just until melted. |
|
3. Pour over shrimp; toss to coat. Roll shrimp in Jamaican coconut mixture
to coat; place in single layer on greased foil-lined cookie sheet. |
|
4. Bake at 425 F. for 9 to 12 minutes or until shrimp turn pink and coconut
begins to brown. |
|
5. In small serving bowl, combine Jamaican cocktail sauce and Jamaican
gingerroot; mix well. Arrange shrimp on serving platter. Serve coconut
shrimp recipe with sauce |
Download Jamaican
Cooking Made Easy Third Edition
Jamaican Products & Promotions:
|
