KONA COFFEE BBQ SHRIMP AND COCONUT GRITS
ASSEMBLY: 1) Place a scoop of grits in a small shallow bowl and top with shrimp mixture. 2) Garnish with green onions.
Provided by Food Network
Time 1h20m
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- ASSEMBLY:
- 1) Place a scoop of grits in a small shallow bowl and top with shrimp mixture.
- 2) Garnish with green onions.
- 1) For bacon - Chop bacon into 1/4? strips and fry until almost crispy in a large stock pot.
- 2) Add diced red & green bell pepper, diced onion, and minced garlic and cook until softened about 8-10 minutes.
- 3) Stir in Cajun seasoning and paprika and cook until fragrant - about 2 minutes.
- 4) Add Kona BBQ sauce and chicken stock and cook until flavors come together - about 5 minutes.
- 5) Stir in shrimp and cook until bright pink about 7-8 minutes. Remove from heat and stir in pineapple chunks and lemon juice.
- 6) For Grits - Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
- 7) Stir in 1 cup of grits and cook according to package directions.
- 8) When grits are finished cooking, remove from heat and stir in cream, coconut, smoked Gouda, and butter.
- 9) Add salt and pepper to taste.
- Yield: 8 servings
- Coconut Grits:
- Water 2 cups
- Chicken Stock 3 cups
- Shredded Unsweetened Coconut 1/2 cup
- Heavy Cream 1/2 cup
- Quick Grits 1 cup
- Butter 4 tablespoons
- Shredded Smoked Gouda 1 cup
- Salt and Black Pepper To taste
- 1) For Grits - Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
- 2) Stir in 1 cup of grits and cook according to package directions.
- 3) When grits are finished cooking, remove from heat and stir in cream, coconut, smoked gouda, and butter.
- 4) Add salt and pepper to taste.
- Yield: 8 servings
- Yield: 6-8 servings
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Active Time: 10 minutes
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HAWAIIAN COCONUT SHRIMP
Inspired by a trip to Hawaii, these delicious, crispy golden shrimp have a nutty flavor, with a slight hint of coconut. The Honey Mustard Sauce is their perfect complement OR serve with Chinese Sweet and Sour Sauce, Recipe #54625. Great for appetizers (use medium size shrimp) or a meal!
Provided by BeachGirl
Categories Coconut
Time 42m
Yield 10-12 appetizers, 4 serving(s)
Number Of Ingredients 11
Steps:
- SAUCE: mix together all ingredients and set aside.
- SHRIMP: Peel and devein shrimp, leaving the tails on.
- Rinse and drain.
- In Bowl 1, place 1/4 cup all-purpose flour.
- In Bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
- In Bowl 3, place flaked coconut.
- Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
- Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
- At this point you can cover and refrigerate for several hours if you like, making it a quick-cook dinner later that day or the next day.
- In hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
- Drain on paper towels.
- Repeat process until all shrimp are cooked.
- Serve with Honey Mustard Sauce.
- Note: Spicy cocktail (tomato-based) sauce is not good with these shrimp.
Nutrition Facts : Calories 418.4, Fat 9.6, SaturatedFat 5.3, Cholesterol 224.8, Sodium 1550.5, Carbohydrate 55.5, Fiber 2.7, Sugar 28.1, Protein 28.1
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