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Receta Coconut Fried Shrimp With Jalapeno Jelly
by Global Cookbook

Coconut Fried Shrimp With Jalapeno Jelly
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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

  1. 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.
  2. For the Jalapeno Jelly: In a small saucepan over medium-high heat, combine all ingredients and cook for 30 min. Chill.
  3. Serve the shrimp on a platter, with a bowl of jalapeno jelly for dipping.