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Taste of The Baja

High Quality Mexican Gourmet Preserves

Sundae Coconut Shrimp

INGREDIENTS:

  • 20 raw shrimp (shelled )
  • 200 g flour
  • 3 cups ( 230 g ) fresh ground coconut
  • 1 cup bread crumbs preferably granulated
  • 4 eggs
  • Malibu coconut liqueur
  • 1 cup coconut cream
  • 1 teaspoon pepper
  • 3 tablespoons salt
  • 8 cups ( 2 liters) of oil for frying
  • Mashed potatoes cooked to order
  • 4 sun-dried tomatoes finely chopped
  • 4 basil leaves cut into ¨chiffonada¨*
  • 3 leaves of lettuce
  • 2 slices of kiwi
  • 5 cubes of 1 cm jicama
  • 5 cubes of 1 cm mango
  • olive oil
  • 4 oz of sauce Sundae

PROCESS:

  • Clean, devein and butterfly the shrimp, leaving the tail.

 

  • Place the shrimp in a bowl, season, add the malibu liqueur and coconut cream. Marinate in the refrigerator for 2 hours.

 

  • Mix breadcrumbs with ground coconut.

 

  • Remove the marinated shrimp, beat eggs. Dip shrimp in flour, then beaten egg and finally the grated coconut and bread.

 

  • Place oil in a deep pan and heat the oil. Fry the shrimp until golden brown.

 

  • Add the cut tomato and basil to hot mashed potatoes. Place the  mashed potatoes in the center on a plate, put on one side the lettuce leaves , along with mango cubes, thin slices of Jicama and slices of kiwi. Season the ¨salad¨ with oil.

 

  • 9. Place shrimp on mashed potatoes and pour the warm sauce CSB ¨Sundae¨  over the shrimp .

 

*¨Chiffonada¨ is a Spanish culinary term and process to finely chop large leaves.  Need 5-6 basil leaves of various sizes with the largest on the bottom and the smallest on top.  Roll in a tight roll and starting at the top cut in fine strips with a very sharp knife.

Mermeladas de La Baja California Sur S. de RL. de C.V.

Manuel Encinas s/n, Colonia El Manglito, La Paz Baja California Sur, México, C.P.23060

+52 1 612 348 3852