Coconut Shrimp On Romaine Leaves

Recipe Ingredients

12 oz	340g	Shrimp - fresh or frozen,
		Peeled - deveined
1/4 cup	23g / 0.8oz	Shredded coconut
1/2 cup	118ml	Unsweetened coconut milk
1/4 cup	59ml	Peanuts - dry roasted,
		Unsalted - chopped
1/4 cup	40g / 1.4oz	Brown sugar - packed
1 tablespoon	15ml	Fish sauce
3 tablespoons	45ml	Lime juice
1 tablespoon	15ml	Ginger root - finely shredded
1 tablespoon	15ml	Jalapeno pepper - seeded, finely (small)
		Chopped
1/4 teaspoon	1.3ml	Salt
30 teaspoons	150ml	Romaine leaves (small)

Recipe Instructions

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 1-3 minutes or until 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 until 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.

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

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