Cristina Cooks "Baked Coconut Shrimp & Apricot Sauce
Prep: 25 min.
Bake: 10 min. "Taste of Home" recipe submitted by Debi Mitchell of Flower Mound, TX
• 1½ pounds uncooked large shrimp • 1½ cups flaked coconut • ½ cup panko (Japanese) bread crumbs • 4 egg whites • 3 dashes Louisiana-style hot sauce • ¼ teaspoon salt • ¼ teaspoon pepper • ½ cup all-purpose flour
• 1 cup apricot preserves • 1 teaspoon cider vinegar • ¼ teaspoon crushed red pepper flakes
- Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on.
- In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl.
- Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed.
- Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink.
- Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.
Bonus Recipe: Jalapeno Buttermilk Corn Bread
Prep: 15 min.
Bake: 20 min. Yield: 8 servings.
Ingredients: • 1 cup self-rising flour
• 1 cup yellow cornmeal • 1 cup buttermilk • ¼ cup egg substitute • 3 tablespoon canola oil, divided • 2 tablespoons honey • 1 tablespoon reduced-fat mayonnaise • ¼ cup fresh or frozen corn, thawed • 3 tablespoons shredded reduced-fat cheddar cheese • 3 tablespoons finely chopped sweet red pepper • ½ to 1 jalapeno pepper, seeded and finely chopped
- Preheat oven to 425°. In a large bowl, whisk flour and cornmeal. In another bowl, whisk buttermilk, egg substitute, 2 tablespoons oil, honey and mayonnaise. Pour remaining oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes.
- Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, cheese and peppers.
- Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1½ teaspoons baking powder and ½ teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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