This is a print preview of "Coconut Shrimp On Romaine Leaves" recipe.

Coconut Shrimp On Romaine Leaves Recipe
by Global Cookbook

Coconut Shrimp On Romaine Leaves
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  Servings: 1

Ingredients

  • 12 ounce Shrimp, fresh or possibly frzn, peeled, deveined
  • 1/4 c. Shredded coconut
  • 1/2 c. Unsweetened coconut lowfat milk
  • 1/4 c. Peanuts, dry roasted, unsalted, minced
  • 1/4 c. Brown sugar, packed
  • 1 Tbsp. Fish sauce
  • 3 Tbsp. Lime juice
  • 1 Tbsp. Ginger root, finely shredded
  • 1 sm Jalapeno pepper, seeded, finely minced
  • 1/4 tsp Salt
  • 30 sm Romaine leaves

Directions

  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.