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Coconut Shrimp/Jalapeno Jelly

Source of Recipe

Posted by Linda Roth


List of Ingredients

3 C. shredded coconut
12 (16-20 or 26-30) shrimp, peeled and deveined
1 C. flour
2 eggs, beaten
Vegetable oil


Recipe

Lightly toast the coconut on a cookie sheet in a 350�F oven for 8 to 10 minutes.

Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp and then fry in 350�F vegetable oil until golden brown.

Serve with Jalape�o Jelly.

Jalape�o Jelly:
1 C. red wine vinegar
1 C. water
1 C. granulated sugar
2 green jalape�o peppers, seeded and minced
1 small red bell pepper, minced
1 pkg. liquid pectin

Place all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to a boil again. Remove from heat and cool.

The Jalape�o Jelly can be stored in an airtight container in the refrigerator for 7 to 14 days.