COCONUT MACADAMIA SHRIMP WITH WARM TROPICAL SALSA From Southern Living 2007 Cookoff Winner Party Starter category

Prep: 20 min Fry: 2 min per batch The fresh, fruity flavor of the warm tropical salsa makes a spectacular pairing with the crusty shrimp.

1 lb. unpeeled, uncooked fresh or frozen large shrimp 1/2 cup all-purpose flour 1/4 t coarsely ground black pepper 1/4 t cayenne pepper 1/4 t Cajun seasoning 3/4 t salt, divided 2 egg whites 1 cup unsweetened frozen shredded coconut, thawed 1 cup finely chopped macadamia nuts 1/2 cup panko (Japanese breadcrumbs) 6 cups vegetable oil Warm Tropical Salsa (recipe follows)

1. If frozen, thaw shrimp. Peel, leaving tails on and devein. 2. Stir together four, and next 3 ingredients, and 1/4 t salt in a medium shallow dish or pie plate. Whisk egg whites in a small bowl until foamy. Stir together coconut, macadamia nuts, and breadcrumbs in another shallow dish or pie plate. 3. Dredge shrimp in flour mixture, dip in egg whites. Dredge in coconut mixture, pressing coconut mixture onto shrimp. Place shrimp on large baking sheet. 4. Pour oil to a depth of 1 inch in a large 6-qt Dutch oven; heat oil over medium high heat to

350�. Fry shrimp 5 or 6 at a time for 1-2 minutes until golden brown. Drain on a paper towel-lined baking sheet. Sprinkle hot shrimp with remaining salt. 5. Place Warm Tropical Salsa in a serving bowl in center of serving dish. Arrange shrimp around salsa. Makes 6 servings.

Warm Topical Salsa: Prep: 10 minutes Cook: 3 minutes

3/4 cup orange marmelade 1 T fresh lime juice 1 T orange juice 1 1/2 t horseradish 1 1/2 t Dijon mustard 1 cup finely diced fresh mango 1/4 cup canned crushed pineapple, drained 1 1/2 T finely chopped cilantro

1. Stir together first 5 ingredients in a small saucepan; cook over medium-low heat 3 minutes until thoroughly heated. Transfer mixture to a food processor and pulse 5-6 times until smooth. Return mixture to saucepan, stir in mango, pineapple and cilantro. Keep warm over low heat until ready to serve. Makes about 2 cups.

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