Coconut Shrimp on Romaine Leaves

This shrimp appetizer has the ingredients of traditional Thai cuisine--coconut milk, fish sauce, lime juice, and peanuts.

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  • 12 ounces fresh or frozen peeled and deveined shrimp
  • 1/4 cup shredded coconut
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup unsalted, dry-roasted peanuts, chopped
  • 1/4 cup packed brown sugar
  • 1 tablespoon fish sauce
  • 3 tablespoons fresh lime juice
  • 1 tablespoon finely shredded fresh ginger
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1/4 teaspoon salt
  • 30 small romaine leaves
For shrimp filling, thaw shrimp, if frozen. In a large saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add shrimp and simmer 1 to 3 minutes or until 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 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.

nutrition information

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
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