Roxy
Starter
Coconut Shrimp With Cocktail Sauce:
Shrimp:
1 Cup Shredded Coconut
1/2 Cup Progresso Plain Bread Crumbs
1/4 Tsp. Salt
Dash Cayenne Pepper
1-1/2 lbs. Uncooked Medium Shrimp, Peeled And Deveined
1/4 Cup Honey
Sauce:
1-(12-oz.) Jar Cocktail Sauce
1/4 Tsp. Ground Ginger-(Opt.)
Heat oven to 425 degrees.
Line large cookie sheet with foil; lightly spray foil with cooking spray. In food processor, place coconut, bread crumbs, salt and Cayenne Pepper; process 10 seconds to mix slightly. Place in pie pan or shallow dish.
Wash shrimp in cold water and pat dry with paper towels; place in medium bowl. In 1-quart saucepan, heat honey over low heat just until melted. Pour over shrimp; toss to coat. Roll shrimp in coconut mixture to coat; place in single layer on cookie sheet.
Bake 9-12 minutes or until shrimp turn pink and coconut begins to brown.
In small serving bowl, mix sauce ingredients.
Arrange shrimp on serving platter; serve with sauce.
Shrimp:
1 Cup Shredded Coconut
1/2 Cup Progresso Plain Bread Crumbs
1/4 Tsp. Salt
Dash Cayenne Pepper
1-1/2 lbs. Uncooked Medium Shrimp, Peeled And Deveined
1/4 Cup Honey
Sauce:
1-(12-oz.) Jar Cocktail Sauce
1/4 Tsp. Ground Ginger-(Opt.)
Heat oven to 425 degrees.
Line large cookie sheet with foil; lightly spray foil with cooking spray. In food processor, place coconut, bread crumbs, salt and Cayenne Pepper; process 10 seconds to mix slightly. Place in pie pan or shallow dish.
Wash shrimp in cold water and pat dry with paper towels; place in medium bowl. In 1-quart saucepan, heat honey over low heat just until melted. Pour over shrimp; toss to coat. Roll shrimp in coconut mixture to coat; place in single layer on cookie sheet.
Bake 9-12 minutes or until shrimp turn pink and coconut begins to brown.
In small serving bowl, mix sauce ingredients.
Arrange shrimp on serving platter; serve with sauce.
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