Coconut Shrimp on Romaine Leaves

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Coconut Shrimp on Romaine Leaves Ingredients

12 oz Shrimp; fresh or frozen,	3 tb Lime juice
1/4 c Shredded coconut	1 tb Ginger root; finely shredded
1/2 c Unsweetened coconut milk	1 sm Jalapeno pepper; seeded,
1/4 c Peanuts; dry roasted,	1/4 ts Salt
1/4 c Brown sugar; packed	30 sm Romaine leaves
1 tb Fish sauce

Instructions for Coconut Shrimp on Romaine Leaves

To get small romaine leaves use just the hearts of two heads of romaine. Save the outer leaves for a salad. For shrimp filling, thaw shrimp if frozen. Bring 4 cups water and 1/2 teaspoon salt to boiling in a large sauce pan. Add shrimp and simmer 1-3 minutes or till opaque. Drain. Rinse under cold running water. Drain again. Coarsely chop shrimp. You should have about 1 1/2 cups. Cover and chill. Spread coconut in a shallow baking pan. Bake at 350F for 5-10 minutes or till golden brown, stirring once or twice. Remove from oven. Cool. For sauce, combine coconut milk, peanuts, brown sugar and fish sauce in a small sauce pan. Bring to boiling. Reduce heat and simmer, uncovered, over medium heat 8 minutes or until slightly thickened, stirring occasionally. Cool. Combine chopped shrimp, toasted coconut, lime juice, ginger root, jalapeno, pepper and salt in a bowl. Stir in sauce. Cover and chill up to 4 hours. Transfer shrimp mixture to a serving bowl. For each appetizer place a spoonful of shrimp filling on a romaine leaf. Roll up. Makes about 30 servings. Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 27. Posted to MC-Recipe Digest V1 #865 by Peg Baldassari on Oct 25, 1997

Main Ingredient: ShrimpCuisine: Uncategorized

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