BACON WRAPPED COCONUT QUICHE AND COCONUT POPCORN SHRIMP

Bacon Wrapped Coconut Quiche and Coconut Popcorn Shrimp image

I made coconut flavored quiche adding fresh corn to enhance more sweet flavor and wrapped with bacon so that it has sweet salty taste which enhances your appetite. To make it tastier and more fun to eat, I made popcorn shrimp adding more coconut and top with spicy cocktail sauce.

Provided by Hidemi

Time 42m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup coconut milk
2 large eggs
1/2 cup fresh corn kernels, cooked
2 tablespoons parmesan cheese, grated
6 slices bacon
12 raw large shrimp
1/4-1/3 cup all-purpose flour (for coating shrimp)
1 large egg
2 tablespoons yellow cornmeal
2 tablespoons panko breadcrumbs
1/2 cup coconut oil
1 tablespoon unsweetened flaked coconut, toasted
3 tablespoons tomato ketchup
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon lemon juice
1 1/2 teaspoons soy sauce
3/4 teaspoon Tabasco sauce

Steps:

1. Preheat oven to 350 degrees F. Grease bottom of a muffin baking pan with 6 cups with non-stick cooking spray. Put flour into a shallow plate. Beat 1 egg into a bowl. Put panko and cornmeal into another shallow plate and mix to combine.
2. Pat shrimp dry with paper towels and season with salt and black pepper.
3. Make filling. In a blender, put coconut milk and corn. Puree until almost smooth (some small texture is still remained for texture).Transfer the mixture into another bowl. Add 2 eggs and Parmesan cheese to the bowl and whisk to combine. Season with salt and black pepper.
4. Cook bacon in a non-stick skillet over medium heat until lightly browned flipping once. Drain on paper towels.
5. Place each bacon along sides of each muffin cup. Pour the filling into each cup evenly. Bake in the oven for 23-25 minutes or until center of the quiche is almost set.
6. In the meantime, make coconut popcorn shrimp. Peel, divined and remove tail from each shrimp and pat dry with paper towels .Dredge shrimp in flour, dip in the egg and coat with cornmeal mixture. In a deep skillet, heat coconut oil to medium high. Work in batches. Deep fry shrimp until cooked through and golden brown (add more oil from second batch if necessary). Drain on paper towels lined plate.
7. When the quiche is baked, remove the pan from the oven and put popcorn shrimp on each quiche (2 shrimp for each), return the pan into the oven and bake in the oven for another 2 minutes. Let rest on a rack for 5 minutes.
8. In the meantime, make cocktail sauce. In a small bowl, mix together ketchup, Worcestershire sauce, lemon juice, soy sauce and Tabasco.
9. To serve, remove each quiche from the pan and place on each serving plate. Drizzle the cocktail sauce over the popcorn shrimp. Sprinkle with coconut flakes over the top.

Nutrition Facts : Calories 383, Fat 33.8, SaturatedFat 25.7, Cholesterol 117.5, Sodium 416.3, Carbohydrate 13.8, Fiber 0.8, Sugar 3, Protein 9.2