Coconut Shrimp With Exotic Cream Filling
photo by Rita1652
- Ready In:
- 24mins
- Ingredients:
- 7
- Yields:
-
24 jumbo shrimp
- Serves:
- 12
ingredients
- 1 lb jumbo shrimp, with tails veins removed, slit open butterfly-style, 24 shrimp 2 per person
- 4 ounces pineapple pepper chutney
- 4 ounces cream cheese
- 1 teaspoon minced candied ginger
- 1⁄2 cup toasted coconut, divided
- hot pepper sauce
- 1⁄4 cup sliced scallions or 1/4 cup chives, divided
directions
- Boil shrimp in very well seasoned (Old Bay seasoning or salt and pepper) water for 4 minutes. Dip in ice cold water bath then remove shells but leave the tail.
- Cut the butterfly deeper so you can overfill the cream cheese mixture.
- In a small bowl of a food processor, pulse the cream cheese, chutney, ginger and pepper sauce to taste till combined add ½ the scallions and ½ the coconut and pulse just to combine.
- Generously scoop the mixture into each of the shrimp.
- Mix the remained of the scallions and the coconut. Then roll the filled part of the shrimp into the scallion/coconut mixture.
- Chill for 1 hour. Arrange on a serving platter. Walla! All I have to say is your taste buds will be happy! ;).
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey