| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Seafood | Appetizers, Better home | 1 | Servings | |
INGREDIENTS
| 12 | oz | Shrimp; fresh or frozen, peeled, deveined |
| 1/4 | c | Shredded coconut |
| 1/2 | c | Unsweetened coconut milk |
| 1/4 | c | Peanuts; dry roasted, unsalted, chopped |
| 1/4 | c | Brown sugar; packed |
| 1 | tb | Fish sauce |
| 3 | tb | Lime juice |
| 1 | tb | Ginger root; finely shredded |
| 1 | sm | Jalapeno pepper; seeded, finely chopped |
| 1/4 | ts | Salt |
| 30 | sm | Romaine leaves |
INSTRUCTIONS
To get small romaine leaves use just the hearts of two heads of romaine. Save the outer leaves for a salad. For shrimp filling, thaw shrimp if frozen. Bring 4 cups water and 1/2 teaspoon salt to boiling in a large sauce pan. Add shrimp and simmer 1-3 minutes or till 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 at 350F for 5-10 minutes or till golden brown, stirring once or twice. Remove from oven. Cool. For sauce, combine coconut milk, peanuts, brown sugar and fish sauce in a small sauce pan. Bring to boiling. Reduce heat and simmer, uncovered, over medium heat 8 minutes or until slightly thickened, stirring occasionally. Cool. Combine chopped shrimp, toasted coconut, lime juice, ginger root, jalapeno, pepper and salt in a bowl. 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 servings. Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 27. Posted to MC-Recipe Digest V1 #865 by Peg Baldassari <Baldassari@compuserve.com> on Oct 25, 1997
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