Coconut Fried Shrimp With Jalapeno Jelly

1 C. lightly toasted shredded coconut
12 large raw shrimp, peeled, deveined and butterflied
1 C. milk
1 egg
1 C. flour
Vegetable oil for frying

Mix together the milk and egg. Dredge each shrimp in flour, dip into the
milk-egg mixture, and then cover with toasted coconut. Fry the shrimp in
350-degree vegetable oil for 2-3 minutes, turning once.
Jalapeno Jelly:
1/2 C. sugar
1 jalapeno, seeded, and finely diced
1/2 red pepper, seeded and finely diced
1/2 C. white vinegar
1/2 C. red wine vinegar
Pinch of Thyme

In a small saucepan over medium-high heat, combine all ingredients and cook for
30-minutes. Refrigerate.

Serve the shrimp on a platter, with a bowl of jalapeno jelly for dipping.

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