Shrimp-Coconut with Jalapeno Jelly (Serves 2)

Coconut Shrimp ingredients: 3 cups shredded coconut 12 16-20 or 26-30 shrimp, peeled and deveined 1 cup flour 2 eggs, beaten canola oil Coconut Shrimp method: Lightly toast the coconut on a cookie sheet in a 350-degree oven for 8-10 minutes. Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp and then fry in 350-degree canola oil until golden brown. Serve with Jalapeno Jelly Jalapeno Jelly ingredients: 1 cup red wine vinegar 1 cup water 1 cup sugar 2 green jalapeno peppers, seeded and minced 1 small red bell pepper, minced 1 package liquid pectin Jalapeno Jelly method: Place all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to a boil again. Remove from heat and cool. The Jalapeno Jelly can be stored in an airtight container in the refrigerator for 7-14 days. ««« Back to Recipe Search page