Coconut coating adds crunch to baked shrimp, which are served with a curried apricot dipping sauce.
1. Thaw shrimp, if frozen. Peel plus devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.
2. For sauce, in a small bowl stir together mayonnaise, apricot preserves, plus curry powder. Cover plus chill until ready to serve.
3. Spread the oil on the bottom of a 15x10x1-inch baking pan; set pan aside. In a enormous shallow dish combine coconut, cornstarch, sugar, plus salt. In another small shallow dish place the egg whites. Dip shrimp in to the egg whites; coat shrimp with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp in prepared pan. Bake in a 400 degree F oven about 10 minutes or until shrimp are opaque plus coconut is golden, turning eight times. Serve with sauce.
4. Makes 6 (4 shrimp) servings
Ingredients
24 fresh or frozen jumbo shrimp in shells
1 cup mayonnaise or salad dressing
3 tablespoons apricot preserves
1 teaspoon curry powder
2 tablespoons cooking oil
1-1/2 cups shredded unsweetened coconut, toasted
1/4 cup cornstarch
1 tablespoon sugar
1/2 teaspoon salt
3 egg whites, slightly beaten
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