Wednesday, February 27, 2013

Baked Coconut Shrimp by Cupcake Provocateur

Check out these fantastic recipes from my friend Cynthia of Cupcake Provocateur. Add in some veggies and you've got yourself a full meal! Yum! 

• 15-25 medium raw shrimp cleaned and deveined (tails on optional)
• 2 cups dry shredded coconut
• 3 eggs
• 3-5 tablespoons milk
• 1/2 cup plain breadcrumbs 
• 1/2 cup cornmeal 
• 1/4 cup flour
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1/2 tsp. garlic powder
• 1 tablespoon brown sugar
• 1/2 tsp cayenne powder (chipolte Chile powder if you can find or a few 
dashes of chipotle hot sauce in the egg mixture instead)

1. Preheat oven to 425 degrees. and prep 2 baking sheets with parchment paper
2. combine all dry ingredients in a bowl
3. beat eggs milk and chipotle hot sauce (if you omitted the Cayenne in the bread crumb mixture)
4. dip shrimp in egg mixture
5. dip shrimp in dry mixture
6. dip again in egg mixture
7. place shrimp on top of coconut and spoon over coconut on top of shrimp and firmly press till a coating of coconut covers the entire shrimp (make sure the coconut is packed on well to prevent it from falling off after being baked)
Place baking sheets on upper and middle racks in oven. Bake for 15 minutes turning over shrimp half way through. Shrimp are done when the coconut is slightly toasted

Orange Marmalade Sauce

• 1/2 cup orange marmalade
• 1/2 teaspoon horseradish
• 1/2 teaspoon honey dijon mustard
• 1/2 teaspoon honey or light agave nectar
1. combine ingredients in a sauce pan, mix till blended
2. heat sauce till warm and serve
This sauce is great over your favorite stir-fry dish and makes a great 
dipping sauce for coconut shrimp.

Sweet Coconut Rice

2 cups instant white or brown rice
1 14oz can unsweetened coconut milk
2 oz. water
1 tablespoon brown sugar
1/4 teaspoon chipotle chili (or a few dashes of chipotle hot sauce)
dash of nutmeg

1. boil coconut milk and water 
2. add sugar and spices
3. take off heat and add rice, cover and let sit for 5-7 minutes
4. fluff with fork