COCONUT SHRIMP WITH JALAPENO JELLY
3 C. shredded coconut
12 (16-20 or 26-30) shrimp, peeled and deveined
1 C. flour
2 eggs, beaten
Lightly toast the coconut on a cookie sheet in a 350=BAF oven for
8 to 10 minutes.
Butterfly each shrimp by splitting lengthwise down the center,
cutting three-fourths of the way through. Dredge the shrimp in
flour and then dip in egg. Press the shredded coconut into the
shrimp and then fry in 350F vegetable oil until golden brown.
Serve with Jalapeno Jelly…
1 C. red wine vinegar
1 C. water
1 C. granulated sugar
2 green jalapen peppers, seeded and minced
1 small red bell pepper, minced
1 pkg. liquid pectin
Place all ingredients, except pectin, in a saucepan and bring to a
boil. Add the pectin and bring to a boil again. Remove from heat
The Jalapeno Jelly can be stored in an airtight container in the
refrigerator for 7 to 14 days.