PIñA COLADA SHRIMP

Piña colada shrimp image

Provided by Lynnda Cloutier

Number Of Ingredients 8

canola oil
3/4 c coconut milk
6 Tbsp pineapple preserves
3 Tbsp cornstarch
1 tsp worcestershire sauce
1 c each unsweetened, shredded coconut and panko bread crumbs
1 lb large shrimp, peeled and deveined, tails left on
1/4 c cornstarch

Steps:

1. heat 1 inch oil in a large sauté pan over medium-high to 360°.
2. Whisk together coconut milk, preserves, 3 tablespoons cornstarch, and Worcestershire in a bowl. Combine coconut and Panko in another bowl.
3. Toss shrimp with 1/4 cup cornstarch; shake off excess. Dip shrimp into coconut milk mixture, then dredge in Panko mixture. Drop shrimp, one at a time into hot oil and Fry in batches until golden, about three minutes. Transfer shrimp to a paper towel lined plate.
4. pineapple rum dipping sauce: 1 cup pineapple preserves. 1/4 cup coconut milk 2 tablespoons fresh lime juice 2 tablespoons dark rum, optional 1/2 teaspoon red pepper flakes salt to taste melt pineapple preserves in a small skillet over medium low heat. Whisk in coconut milk, lime juice, rum, and pepper flakes; let sauce cook one minute. Remove sauce from heat and season with salt.