Coconut Shrimp on Romaine Leaves
Recipe from Better Homes and Gardens
This shrimp appetizer has the ingredients of traditional Thai cuisine--coconut milk, fish sauce, lime juice, and peanuts.
Yield: 30 appetizer servings
Prep Time: 25 mins
see savings12 ouncesfresh or frozen peeled and deveined shrimp
see savings1/4 cupshredded coconut
see savings1/2 cupunsweetened coconut milk
see savings1/4 cupunsalted, dry-roasted peanuts, chopped
see savings1/4 cuppacked brown sugar
see savings1 tablespoonfish sauce
see savings3 tablespoonsfresh lime juice
see savings1 tablespoonfinely shredded fresh ginger
see savings1small jalapeno pepper, seeded and finely chopped
see savings1/4 teaspoonsalt
see savings30small romaine leaves
Spread coconut in a shallow baking pan. Bake in a 350 degree F. oven for 5 to 10 minutes or until golden brown, stirring once or twice. Remove from oven. Cool.
For sauce, in a small saucepan combine coconut milk, peanuts, brown sugar, and fish sauce. Bring to boiling. Reduce heat and simmer, uncovered, over medium heat about 8 minutes or until slightly thickened, stirring occasionally. Cool.
In a bowl combine chopped shrimp, toasted coconut, lime juice, ginger, jalapeno pepper, and salt. 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 appetizer servings.
Per Serving: cal. (kcal) 37, Fat, total (g) 2, chol. (mg) 17, sat. fat (g) 1, carb. (g) 2.2, fiber (g) 0, pro. (g) 3, vit. A (RE) 41.21, vit. C (mg) 2.36, sodium (mg) 93, calcium (mg) 10.1, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet