As aired on March 15, 2013
Recipe courtesy of Chef Bill McArthur
COCONUT SHRIMP
12 LARGE PRAWNS BUTTERFLIED
1 CAN COCO LOPEZ
6 OZ MILK
1 EGG
1 CUP FLOUR
2 CUP UNSWEETENED COCONUT (TOASTED)
COMBINE COCO LOPEZ, MILK AND EGG
DREDGE SHRIMP IN FLOUR, LIQUID MIXTURE THEN COCONUT FLAKES
FRY IN MEDIUM HEAT FOR 2 MINUTES PER SIDE
JALAPENO JELLY
3 RED BELL PEPPER (CHOPPED & SEEDED)
3 JALAPENO PEPPERS (CHOPPED & SEEDED)
1 LB. SUGAR
1 QT. RED WINE VINEGAR
· COMBINE ALL INGREDIENTS, SIMMER FOR 45 MINUTES.
· BLEND ALL INGREDIENTS.
· REFRIGERATE.
Copyright 2013 Sinclair Broadcast Group)







