Coconut Shrimp on Romaine Leaves

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Coconut Shrimp on Romaine Leaves

Ingredients

  • 12 ounces shrimp, peeled, deveined, fresh or frozen
  • 1/4 cup shredded coconut
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup peanuts, dry roasted chopped
  • 1/4 cup brown sugar packed
  • 1 Tbsp fish sauce
  • 3 Tbsp lime juice
  • 1 Tbsp ginger root finely shredded
  • 1 jalapeno pepper finely chopped
  • 1/4 tsp salt
  • 30 romaine leaves

Instructions

To get small romaine leaves use just the hearts of two heads of romaine. Save the outer leaves for a salad. Thaw shrimp if frozen. Bring 4 cups water and 1/2 teaspoon salt to boiling in a large sauce pan. Add shrimp and simmer 1-3 minutes or till opaque. Drain. Rinse under cold running water. Drain again. Coarsely chop shrimp. You should have about 1 1/2 cups. Cover and chill. Spread coconut in a shallow baking pan. Bake at 350F for 5-10 minutes or till golden brown, stirring once or twice. Remove from oven. Cool. Combine coconut milk, peanuts, brown sugar and fish sauce in a small sauce pan. Bring to boiling. Reduce heat and simmer, uncovered, over medium heat 8 minutes or until slightly thickened, stirring occasionally. Cool. Combine chopped shrimp, toasted coconut, lime juice, ginger root, jalapeno, pepper and salt in a bowl. Stir in sauce. Cover and chill up to 4 hours. Transfer shrimp mixture to a serving bowl. For each appetizer place a spoonful of shrimp filling on a romaine leaf. Roll up. Makes about 30 servings.

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