Cream of Coconut Recipes
Coconut Shrimp De Lopez 
(Makes 4 servings)
 
 1 pound large raw shrimp, peeled and deveined 
   with tails on (about 20) 
½ cup Coco Lopez® Cream of Coconut 
 3 tablespoons cornstarch 
 1 tablespoon ReaLemon® brand 
 1 teaspoon Worcestershire sauce Additional cornstarch 
2/3 cup flaked coconut 
 ½ cup fresh bread crumbs (1 slice) Vegetable oil 

In medium bowl, combine cream of coconut, 3 tablespoons cornstarch, ReaLemon® brand and Worcestershire; mix until smooth. Coat shrimp with additional cornstarch. Dip into cream of coconut batter; drain on wire rack. Coat with flaked coconut then bread crumbs. Place on baking sheet. Cover; refrigerate 1 hour or overnight. Into deep hot oil (375°), drop shrimp, one at a time; fry a few shrimp at a time until golden brown. Drain on paper towels. Serve with dipping sauces. Refrigerate leftovers. 

Tip: Recipe can be doubled. If using medium shrimp, use 1 2/3 cups flaked coconut and 1 cup fresh bread crumbs.

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