Coconut Shrimp On Romaine Leaves
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Coconut Shrimp On Romaine Leaves
  Coconut    Shrimp    Appetizers  
Last updated 6/12/2012 1:17:08 AM. Recipe ID 47359. Report a problem with this recipe.
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      Title: Coconut shrimp on romaine leaves
 Categories: Appetizers, Better home
      Yield: 1 Servings
 
     12 oz Shrimp; fresh or frozen,
           -peeled, deveined
    1/4 c  Shredded coconut
    1/2 c  Unsweetened coconut milk
    1/4 c  Peanuts; dry roasted,
           -unsalted, chopped
    1/4 c  Brown sugar; packed
      1 tb Fish sauce
      3 tb Lime juice
      1 tb Ginger root; finely shredded
      1 sm Jalapeno pepper; seeded,
           -finely chopped
    1/4 ts Salt
     30 sm 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.
  




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Recipe ID 47359 (Apr 03, 2005)

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