Main Recipe

BACON WRAPPED COCONUT QUICHE AND COCONUT POPCORN SHRIMP

i made coconut flavored quiche adding fresh corn to enhance more sweet flavor and wrapped with bacon so that it has sweet salty taste which enhances your appetite. to make it tastier and more fun to eat, i made popcorn shrimp adding more coconut and top with spicy cocktail sauce.

Time: 42 minutes

Number Of Ingredients: 17

Ingredients: coconut milk,eggs,fresh corn kernels,parmesan cheese,bacon,large shrimp,all-purpose flour,egg,yellow cornmeal,panko breadcrumbs,coconut oil,unsweetened flaked coconut,tomato ketchup,worcestershire sauce,lemon juice,soy sauce,tabasco sauce

Steps:

  1. 1
  2. preheat oven to 350 degrees f
  3. grease bottom of a muffin baking pan with 6 cups with non-stick cooking spray
  4. put flour into a shallow plate
  5. beat 1 egg into a bowl
  6. put panko and cornmeal into another shallow plate and mix to combine
  7. 2
  8. pat shrimp dry with paper towels and season with salt and black pepper
  9. 3
  10. make filling
  11. in a blender , put coconut milk and corn
  12. puree until almost smooth
  13. transfer the mixture into another bowl
  14. add 2 eggs and parmesan cheese to the bowl and whisk to combine
  15. season with salt and black pepper
  16. 4
  17. cook bacon in a non-stick skillet over medium heat until lightly browned flipping once
  18. drain on paper towels
  19. 5
  20. place each bacon along sides of each muffin cup
  21. pour the filling into each cup evenly
  22. bake in the oven for 23-25 minutes or until center of the quiche is almost set
  23. 6
  24. in the meantime , make coconut popcorn shrimp
  25. peel , divined and remove tail from each shrimp and pat dry with paper towels
  26. dredge shrimp in flour , dip in the egg and coat with cornmeal mixture
  27. in a deep skillet , heat coconut oil to medium high
  28. work in batches
  29. deep fry shrimp until cooked through and golden brown
  30. drain on paper towels lined plate
  31. 7
  32. when the quiche is baked , remove the pan from the oven and put popcorn shrimp on each quiche , return the pan into the oven and bake in the oven for another 2 minutes
  33. let rest on a rack for 5 minutes
  34. 8
  35. in the meantime , make cocktail sauce
  36. in a small bowl , mix together ketchup , worcestershire sauce , lemon juice , soy sauce and tabasco
  37. 9
  38. to serve , remove each quiche from the pan and place on each serving plate
  39. drizzle the cocktail sauce over the popcorn shrimp
  40. sprinkle with coconut flakes over the top
    60-minutes-or-less    time-to-make    course    preparation    appetizers    lunch    dietary

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