Bacon Wrapped Coconut Quiche And Coconut Popcorn Shrimp Recipes

BACON WRAPPED COCONUT QUICHE AND COCONUT POPCORN SHRIMP

Steps:

• 1. Preheat oven to 350 degrees F. Grease bottom of a muffin baking pan with 6 cups with non-stick cooking spray. Put flour into a shallow plate. Beat 1 egg into a bowl. Put panko and cornmeal into another shallow plate and mix to combine.
• 2. Pat shrimp dry with paper towels and season with salt and black pepper.
• 3. Make filling. In a blender, put coconut milk and corn. Puree until almost smooth (some small texture is still remained for texture).Transfer the mixture into another bowl. Add 2 eggs and Parmesan cheese to the bowl and whisk to combine. Season with salt and black pepper.
• 4. Cook bacon in a non-stick skillet over medium heat until lightly browned flipping once. Drain on paper towels.
• 5. Place each bacon along sides of each muffin cup. Pour the filling into each cup evenly. Bake in the oven for 23-25 minutes or until center of the quiche is almost set.
• 6. In the meantime, make coconut popcorn shrimp. Peel, divined and remove tail from each shrimp and pat dry with paper towels .Dredge shrimp in flour, dip in the egg and coat with cornmeal mixture. In a deep skillet, heat coconut oil to medium high. Work in batches. Deep fry shrimp until cooked through and golden brown (add more oil from second batch if necessary). Drain on paper towels lined plate.
• 7. When the quiche is baked, remove the pan from the oven and put popcorn shrimp on each quiche (2 shrimp for each), return the pan into the oven and bake in the oven for another 2 minutes. Let rest on a rack for 5 minutes.
• 8. In the meantime, make cocktail sauce. In a small bowl, mix together ketchup, Worcestershire sauce, lemon juice, soy sauce and Tabasco.
• 9. To serve, remove each quiche from the pan and place on each serving plate. Drizzle the cocktail sauce over the popcorn shrimp. Sprinkle with coconut flakes over the top.

BACON WRAPPED SHRIMP

Steps:

• Preheat the broiler. In a bowl, stir together the chopped orange, chile, scallions, cilantro, olive oil, and salt and pepper.
• Wrap each shrimp in a section of bacon and secure with a toothpick. Put the shrimp on a baking sheet and broil, turning once, until the bacon is crisp and the shrimp is cooked through, 2 to 3 minutes each side. To serve, lay a lettuce leaf on the cutting board. Remove the toothpick from 1 of the cooked shrimp and center the shrimp on the lettuce leaf. Spoon a little of the citrus sauce on top, wrap it all up in the lettuce like a burrito, and put it seam-side down on a plate. Keep going in the same way to wrap all of the shrimp. Serve hot.

HAM-WRAPPED COCONUT SHRIMP

Steps:

• Preheat oven to 425°F. Prepare shrimp according to package instructions. Cut tails off shrimp and cut shrimp in half, crosswise.Cut each slice of ham into 3 long strips. If using bacon, cut each slice in half, crosswise. Place a water chestnut slice in center of each strip of meat. Top each chestnut slice with piece of shrimp, smear of peanut butter, drizzle of Sriracha, and pineapple slice. Fold one side of meat over filling, roll and place (seam-side down) on baking sheet lined with parchment paper. Bake for 5 minutes, then broil for 2-4 minutes, until bites are slightly brown on top. Place toothpick in each bite and drizzle with orange marmalade sauce.

BACON-WRAPPED SHRIMP

Steps:

• Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
• Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.

POPEYE'S POPCORN SHRIMP AND CHICKEN

Steps:

• Heat oil in a deep fryer or in a deep cast iron skillet on the stove to 350 degrees F. Use a digital thermometer to check the temperature.
• Combine the flour, salt, peppers, paprika and cajun seasoning, if using,in a bowl. In another bowl, break eggs and beat until well blended.
• Dip each piece of shrimp/chicken into eggs; then coat generously with the flour mixture. Drop each piece into the hot oil and fry for 15 to 25 minutes or until the shrimp/chicken is a dark golden brown. Drain shrimp/chicken on paper towels and serve warm.

FRIED FRESH CORN WITH BACON GREASE

Steps:

• This takes a while to prepare as corn must be cleaned of husk and silk.
• Then slice corn off the cob.
• Cook 2 strips of bacon. retain 2 tablespoons of bacon grease, add corn and 1/2 cup of water, and 2 tablespoons of unsalted butter and cook till liquid is mostly gone.
• Season with salt and pepper as desired.
• Top with crumbled bacon and stir.
• Can add onions or peppers to enhance flavors.

BACON WRAPPED SHRIMP

Steps:

• Cut complete bacon package in half.
• Wrap each shrimp with 1/2 bacon slice, secure with tooth pick.
• Dip each bacon wrapped shrimp into bbq sauce, covering both sides.
• Bake at 400 degrees for 20 minutes, flipping after 10 minutes.

CURRY-COCONUT SHRIMP

Steps:

• Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
• Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
• Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
• In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.