Coconut Shrimp with Pineapple Salsa

MOORE AND MOORE ONLINE

[ Banana Cream Pie ] [ Cherry Fluff ] [ Montana "Moose" Peanut Butter Pie ] [ Meatball Pasta ] [ Coconut Shrimp with Pineapple Salsa ] [ Crab Quiche ]

Pineapple Salsa ingredients:
1 1/2 cup canned or fresh crushed pineapple, drained
1 jalapeno pepper, seeded and finely chopped
1 red bell pepper, seeded and diced
2 tablespoons lime juice
salt to taste

Directions:
Combine pineapple, jalapeno pepper and red pepper in a bowl.  Season to taste with lime juice and salt.  Refrigerate until ready to serve.

Coconut shrimp ingredients:
12 jumbo shrimp, peeled and deveined
1 1/2 cups coconut
1/4 cup bread crumbs
3/4 cup flour
2 eggs, whipped
1/4 cup oil

Directions:
Heat oil in frying pan.
Combine coconut and bread crumbs in shallow dish.  Put flour and eggs in separate, shallow dishes.
Dip shrimp in flour, then egg mixture, then coconut and bread crumb mix, coating well.
Place shrimp in frying pan.  When shrimp begin to turn a golden color, about 5-6 minutes, remove and drain.
________________________________

For a Text File printable copy, click on the icon below:

Copyright © 2001 Moore and Moore Online. All rights reserved
Site last updated on Tuesday, November 15, 2005 at 04:56:05 AM .