These truths I hold to be self evident:
- There are lots of food blogs out there.
- It’s impossible to follow every one.
- Clearly, I’m missing out on some good stuff.
- That’s not a good thing.
Thankfully, the blogs I read help me to find some of that good stuff that’s on other sites. So I’m giving Alice @ Savory Sweet Life a big BAH thanks for her post of Jaden’s Coconut Shrimp. Otherwise, this gem would have gone unnoticed by me. And as #4 states, that is not a good thing.
I am entering this recipe in the Get Grillin’ Event run by Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans. This week’s theme is appetizers. Check out all the entries and submit one of your own!
Jaden’s Coconut Shrimp
- 1/4 cup shredded coconut
- 1 tablespoon canola oil
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons butter
- 4 scallions, chopped
- 1 tablespoon garlic, minced
- 3 tablespoons cognac
- kosher salt
- 3/4 teaspoon sugar (if using sweetened coconut, omit)
BAH Tip: If using smaller shrimp, work in batches so that they do not steam. You want them to cook quickly in the pan so it’s important that you only have a single layer of shrimp in the pan at a time.
Pat shrimp dry with paper towels and set aside.
Place a large frying pan over medium heat and add the coconut. Stir occasionally and toast until golden brown. Transfer coconut to a plate.
Return empty frying pan to stove and set over high heat. The pan is ready when a bead of water sizzles on contact and evaporates. Add oil and shrimp to the pan. Cook for one minute then turn and cook for one minute on the other side. Remove shrimp from the pan, leaving as much oil in it as possible.
Reduce heat to medium and add butter to the pan. Once it has melted and starts foaming, add the green onion and garlic. Cook until fragrant, approximately 30 seconds. Remove frying pan from the stove and add the cognac, a pinch of salt, and sugar (if using). Return pan to the stove and stir to combine. Return shrimp to the pan and let the sauce thicken slightly and coat the shrimp.
Remove from heat, add the toasted coconut, and gently toss to combine.
Serve as an appetizer or add rice for an entree.