Coconut-Lemonade Shrimp

 

Makes 4 servings

1 cup Minute Maid(r) Lemonade

1/2 teaspoon coriander, ground

8 each (about 1/2 pound) shrimp, size 16-20 count, cleaned and

de-veined

3/4 teaspoon salt

1/4 teaspoon black pepper, freshly ground

2 tablespoons all-purpose flour

1 each egg white, large, lightly beaten

1/3 cup coconut, sweetened, flaked

4 1/2 tablespoons olive oil

1 tablespoon thinly sliced shallot

1/2 teaspoon parsley, chopped

16 Romaine heart inner leaves, trimmed (about 5 ounces)

1 lemon, medium, skin and pit removed, cut to 1/8" slices

1 star fruit, medium, cut to 1/8" slices (optional)

 

Method:

1. Combine 1/2 cup lemonade and 1/4 teaspoon coriander for

marinade. Add shrimp and marinate for a minimum of 30 minutes.

2. Prepare vinaigrette by placing 1/2 cup lemonade, shallot,

and remaining coriander in a saucepan over medium-high heat.

Reduce to 1/4 cup, about 15 minutes. Cool.

Whisk 1 1/2 tablespoons of olive oil into the lemonade

reduction and season with salt. Chill.

3. Remove shrimp from marinade and drain. Discard marinade.

Season shrimp with salt and black pepper. Dredge in flour and

shake off excess. Dip in egg white and drain excess.

Press shrimp into coconut to coat on all sides.

4. Heat remaining olive oil in a non-stick skillet over medium

heat. Add shrimp and sauté on first side until golden brown,

about 3-5 minutes.

Carefully turn shrimp over and sauté until shrimp are cooked

through, about 3-5 minutes. Hold warm.

5. Add parsley to vinaigrette and whisk to blend. Place a small

bed of four romaine leaves on each serving plate. Top with lemon

slices and star fruit, if using. Drizzle with vinaigrette.

Add shrimp and serve.

http://www.thecoca-colacompany.com/heritage/recipes.html


Sugar Syl says:
Good friends are like stars ...
 you don't always see them, but you know they're always there.

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