| 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
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”