Recipe - Coconut Shrimp On Romaine Leaves

12 ounce Shrimp; fresh or frozen,
peeled, deveined
One fourth cup Shredded coconut
One half cup Unsweetened coconut milk
One fourth cup Peanuts; dry roasted,
unsalted, chopped
One fourth cup Brown sugar; packed
1 tablespoon Fish sauce
3 tablespoon Lime juice
1 tablespoon Ginger root; finely shredded
1 small Jalapeno pepper; seeded,
finely chopped
One fourth teaspoon Salt
30 small Romaine leaves

To get small romaine leaves use just the hearts of two heads of romaine.
Save the outer leaves for a salad.

For shrimp filling, thaw shrimp if frozen. Bring 4 cups water and 1/2
teaspoon salt to boiling in a large sauce pan. Add shrimp and simmer 13
minutes or till opaque. Drain. Rinse under cold running water. Drain again.
Coarsely chop shrimp. You should have about 1 One half cups. Cover and chill.
Spread coconut in a shallow baking pan. Bake at 350F for 510 minutes or
till golden brown, stirring once or twice. Remove from oven. Cool. For
sauce, 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.

Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 27.

Posted to MCRecipe Digest V1 #865 by Peg Baldassari
Baldassari@compuserve.com on Oct 25, 1997