Coconut-Crusted Jumbo Shrimp Cocktail

By ALICJA

This is an easy appetizer that turns slegant when served in a martini glass.The shrimp can be baked or fried.

Ingredients

• 12 jumbo shrimp,peeled and deveined
• 1/4 cup(50 ml) bread crumbs
• 2/3 (150 ml)flaked,dried coconut(not sweetened)
• 1 cup flour (200 ml)
• 2 eggs,lightly beaten
• 12 (6 inch/15 cm) skewers
• countertop fryer or large pot of oil heated to 350 F or vegetable oil for spraying and baking.
• Cocktail Sauce
• 1 cup tomato ketchup
• 1 ripe mango,peeled seeded,and roughly chopped
• 1 tbsp horseradish
• 1 tsp Worcestershire sauce
• 2 tbsp orange juice
• 1 smal onion,peeled and chopped
• 1/2 cup water

Details

Servings 6

Preparation

Step 1

Place all cocktail sauce ingredients in a food processor and puree for 2 min.or until smooth.Divide equally among 6 martini glasses.To prepare the shrimp,attach one to each skewer
by holding them as straight as possible in one hand and skewering all the way through,starting at the tail end.Leave each shrimp on the end of each skewer-imagine a Popsicle stick.Combine the bread crumbs and coconut in a flat pan.Roll each shrimp in the flour and shake off any excess.Dip in the egg and then dredge in the coconut/bread crumb mixture.Reserve on a try.
To cook,heat a fryer or deep pan with vegetable oil to 350 F and deep-fry the shrimp until golden brown,about 4 min.Alternatively,spray the shrimps with cooking oil and place them in a hot(450 F) oven and babe for 7-8 min.or until golden brown.Serve hot.
Place the shrimps in the martini glass with the shrimp end facing down for easy handling.