Pages

▼

Sunday, March 7, 2010

Garlic Popcorn Coconut Rum SHRIMP appetizer

 

I made these with the little popcorn shrimp.  They made a wonderful little addition to a meal, or to serve as an appetizer.  It can easily be adapted to the large shrimp if you want to make a main course of it.  These indeed tasted wonderful just popping them in your mouth.

One note, shrimp cook FAST.  Do not put a heavy coating of breading on them.  By the time the breading is cooked, the shrimp have become very rubbery over done. 

Here's what I did...

1 pound of popcorn Shrimp
1 large Egg, beaten
1/4 cup Coconut Rum
2 cloves Garlic Minced tiny
1 tsp Salt
1/2 cup Breadcrumbs
1 cup shredded coconut
Canola Oil for frying

3 bowls prior to the oil...

Bowl one, combine garlic, salt, breadcrumbs and coconut

Bowl two, combine egg and rum

Bowl three, Coconut
  • Rinse the shrimp under cold water and pat dry.
  • Dredge in bowl one.
  • Dip in the egg and rum.
  •  Roll in the coconut
  • Drop in the frying oil for 3 minutes
  • Repeat everything because these are so good, you will want more!
  • Oh, and take a look at my "sister" site, "A KANSAS FOODIE in the VIRGIN ISLANDS", where today I posted a Banana Coconut Daiquiri drink recipe that would go GREAT with these!
at

14 comments:

  1. ErinMarch 7, 2010 at 7:07 AM

    Oooh,these look great!

    ReplyDelete
  2. Lea AnnMarch 7, 2010 at 7:48 AM

    I love shrimp and I'd be in Heaven down there. This looks really good Dave

    ReplyDelete
  3. JoanneMarch 7, 2010 at 8:10 AM

    I love coconut. In any aspect, way, shape or form. For breakfast, lunch or dinner. These look excellent.

    In response to your comment...and wow I might start crying saying this...I'm not going to be able to run boston. The injury that I got in November still hasn't gone away but physical therapy has definitely been helping. Luckily, I can defer my entry until next year so you'll just have to stay tuned until then. Plus I hope there will be another marathon this summer or fall. If I get better in the next month or so I will train for San Diego's Rock and Roll Marathon in june...but I will keep you posted.

    ReplyDelete
  4. Mom's Cafe Home CookingMarch 7, 2010 at 8:54 AM

    Oh my, those look delicious. My husband is going to love these! Thanks for another great recipe.

    ReplyDelete
  5. BobMarch 7, 2010 at 9:06 AM

    I'm not a big shrimp fan, but I would definitely try these. They look wicked good.

    ReplyDelete
  6. buffalodickMarch 7, 2010 at 9:32 AM

    You move four times in two weeks, and still manage to cook like this! I've said before, you got more energy than a mongoose on crack!

    ReplyDelete
  7. tamilynMarch 7, 2010 at 9:51 AM

    I'm so gonna starve if I come down there :(

    Looks good, but, yeah, the shrimp-just can't do it. I'll bring my peanut butter on our new boat! (haha)

    ReplyDelete
  8. CatherineMarch 7, 2010 at 10:24 AM

    This looks and sounds so yummy and delicious Dave!

    ReplyDelete
  9. Kathryn MagendieMarch 7, 2010 at 11:00 AM

    Hope you enjoyed your Surprise Party! *smiling*

    GMR made bourbon-glazed shrimp last night - SOOO good.....

    ReplyDelete
  10. Joie de vivreMarch 7, 2010 at 1:31 PM

    Did any of the coconut rum spontaneously combust in the oil? I would think that would be a potential problem. They look AMAZING however.

    ReplyDelete
  11. KathleenMarch 7, 2010 at 5:50 PM

    Oh wow! I wish I had about a pound of these right now!

    ReplyDelete
  12. LaurieMarch 7, 2010 at 8:23 PM

    Love a little coconut with my shrimp! Looks excellent.

    ReplyDelete
  13. Ju (The Little Teochew)March 7, 2010 at 10:42 PM

    Am glad you're now an islander like me, Dave. We have one more thing in common. LOL. Love what you did with the shrimps.

    ReplyDelete
  14. Katy ~March 9, 2010 at 6:28 PM

    The addition of the coconut rum is inspired. Love it!

    ReplyDelete