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