There are about a half-dozen drafts on my dashboard- most of them from before Christmas. Since it's nearly March... I suppose I better finish them off and get them posted. It looks like we're off to a rough start for 2015.
Without further ado (and excuses), lets get to this deliciousness.
Shrimp. Pineapple Salsa. Appetizer or main dish this recipe looks a lot fancier than it is.
INGREDIENTS
1 Tablespoon lime juice
2 teaspoons finely
chopped fresh jalapeno pepper
1/2 cup pineapple
preserves (or 1/2 cup fresh pineapple, diced)
1 pound uncooked large
shrimp peeled and deveined
2 egg whites
2 Tablespoons cornstarch
2 cups sweetened flaked
coconut
DIRECTIONS
Combine lime juice, jalapeno
pepper, and pineapple preserves in a small bowl and mix well. Cover and
refrigerate until ready to serve.
Preheat oven to 400 degrees
and line a cookie sheet with parchment paper.
In a small bowl beat egg
whites with a hand mixer until soft peaks form.
Place cornstarch and coconut
on two separate plates. Hold shrimp by the tail and dip and coat the
shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally
in the coconut coating well.
Place shrimp on the cookie
sheet and bake for 15-17 minutes or until coconut is a golden brown. Make
sure to turn it once halfway through (around 8 minutes into cooking time)
to make sure both sides brown.
Serve with pineapple dipping
sauce.
VERDICT
Delicious. It looks fancy and will impress guests- and only you will know how easy it was to whip up!
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