COCONUT SHRIMP WITH EXOTIC CREAM FILLING
A very Exotic flavorful creamy, cheesy mixture that is filled it into cold shrimp for a tasty appetizer. Watch out taste bud receptors! I used Crosse & Blackwell Chutney. This is a deconstructed coconut shrimp without the frying and served chilled. This makes a great summer " Fourth Of July" appetizer or even elegant enough for a winter "New Years Eve" appetizer! But when ya taste it you may think you're eating dessert. It can be made ahead for ease of hostessing a party or preparing last minute. make this Crystallized Ginger , Ginger Syrup & Ginger Sugar Recipe #102933 or buy your favorite brand.
Provided by Rita1652
Categories Cheese
Time 24m
Yield 24 jumbo shrimp, 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil shrimp in very well seasoned (Old Bay seasoning or salt and pepper) water for 4 minutes. Dip in ice cold water bath then remove shells but leave the tail.
- Cut the butterfly deeper so you can overfill the cream cheese mixture.
- In a small bowl of a food processor, pulse the cream cheese, chutney, ginger and pepper sauce to taste till combined add ½ the scallions and ½ the coconut and pulse just to combine.
- Generously scoop the mixture into each of the shrimp.
- Mix the remained of the scallions and the coconut. Then roll the filled part of the shrimp into the scallion/coconut mixture.
- Chill for 1 hour. Arrange on a serving platter. Walla! All I have to say is your taste buds will be happy! ;).
Nutrition Facts : Calories 97.1, Fat 6.2, SaturatedFat 4.2, Cholesterol 67.9, Sodium 85.6, Carbohydrate 1.6, Fiber 0.6, Sugar 0.3, Protein 8.7
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