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Receta Coconut Shrimp On Romaine Leaves

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Ingredientes

Cost per recipe $72.29 view details

Direcciones

  1. To get small romaine leaves use just the hearts of two heads of romaine.
  2. Save the outer leaves for a salad.
  3. For shrimp filling, thaw shrimp if frzn. Bring 4 c. water and 1/2 tsp. salt to boiling in a large sauce pan. Add in shrimp and simmer 1-3 min or possibly until opaque. Drain. Rinse under cool running water. Drain again.
  4. Coarsely chop shrimp. You should have about 1 1/2 c.. Cover and chill.
  5. Spread coconut in a shallow baking pan. Bake at 350F for 5-10 min or possibly until golden, stirring once or possibly twice. Remove from oven. Cold. For sauce, combine coconut lowfat milk, peanuts, brown sugar and fish sauce in a small sauce pan. Bring to boiling. Reduce heat and simmer, uncovered, over medium heat 8 min or possibly till slightly thickened, stirring occasionally. Cold.
  6. Combine minced shrimp, toasted coconut, lime juice, ginger root, jalapeno, pepper and salt in a bowl. Stir in sauce. Cover and refrigerateup to 4 hrs.
  7. Transfer shrimp mix to a serving bowl. For each appetizer place a spoonful of shrimp filling on a romaine leaf. Roll up.
  8. Makes about 30servings.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2943g
Calories 1332  
Calories from Fat 374 28%
Total Fat 42.84g 54%
Saturated Fat 14.54g 58%
Trans Fat 0.0g  
Cholesterol 517mg 172%
Sodium 2806mg 117%
Potassium 7155mg 204%
Total Carbs 152.46g 41%
Dietary Fiber 57.2g 191%
Sugars 87.32g 58%
Protein 111.29g 178%
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