Coconut Shrimp De Jonghe
Coconut Shrimp De Jonghe recipe
Yield
12 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
coconut
flaked |
*
|
| ¼ | cup |
bread crumbs
dry |
|
| ⅓ | cup |
peanut oil
|
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| 1 | tablespoon |
garlic
minced |
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
paprika
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 2 | pounds |
shrimp
uncooked |
|
| ½ | cup |
sherry
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
coconut
flaked |
*
|
| 59 | ml |
bread crumbs
dry |
|
| 79 | ml |
peanut oil
|
|
| 45 | ml |
parsley leaves
chopped |
|
| 15 | ml |
garlic
minced |
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
paprika
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 907.2 | g |
shrimp
uncooked |
|
| 118 | ml |
sherry
|
*
|
Directions
Combine oil, coconut, bread crumbs, chopped parsley, paprika, cayenne pepper, salt and minced garlic.
Reserve ¼ cup of mixture for topping.
Toss shelled and deveined shrimp lightly in remaining mixture until shrimp is well coated.
Turn into lightly oiled casserole.
Pour sherry over shrimp and sprinkle with reserved mixture.
Bake, uncovered, in moderate oven 375℉ (190℃) F until shrimp is tender, about 40 minutes.
