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Ingredientes
- 1 c. lightly-toasted shredded coconut
- 12 lrg raw shrimp peeled, deveined, and butterflied
- 1 c. lowfat milk
- 1 x egg
- 1 c. flour Vegetable oil for frying
- 1/2 c. sugar
- 1 x jalapeno seeded, and finely diced
- 1/2 x red pepper seeded, and finely diced
- 1/2 c. white vinegar
- 1/2 c. red wine vinegar
- 1 pch thyme
Direcciones
- Mix together the lowfat milk and egg. Dredge each shrimp in flour, dip into the lowfat milk-egg mix, and then cover with toasted coconut. Fry the shrimp in 350 degree vegetable oil for 2 to 3 min, turning once.
- For the Jalapeno Jelly: In a small saucepan over medium-high heat, combine all ingredients and cook for 30 min. Chill.
- Serve the shrimp on a platter, with a bowl of jalapeno jelly for dipping.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 898g | |
| Calories 1164 | |
| Calories from Fat 86 | 7% |
| Total Fat 9.66g | 12% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 326mg | 109% |
| Sodium 314mg | 13% |
| Potassium 983mg | 28% |
| Total Carbs 213.95g | 57% |
| Dietary Fiber 4.9g | 16% |
| Sugars 116.25g | 78% |
| Protein 44.46g | 71% |
