Coconut Macadamia Shrimp with Warm Tropical Salsa

COCONUT MACADAMIA SHRIMP WITH WARM TROPICAL SALSA 
From Southern Living 2007 Cookoff Winner Party Starter category 
 
Prep: 20 min 
Fry: 2 min per batch 
The fresh, fruity flavor of the warm tropical salsa makes a spectacular 
pairing with the 
crusty shrimp. 
 
1 lb. unpeeled, uncooked fresh or frozen large shrimp 
1/2 cup all-purpose flour 
1/4 t coarsely ground black pepper 
1/4 t cayenne pepper 
1/4 t Cajun seasoning 
3/4 t salt, divided 
2 egg whites 
1 cup unsweetened frozen shredded coconut, thawed 
1 cup finely chopped macadamia nuts 
1/2 cup panko (Japanese breadcrumbs) 
6 cups vegetable oil 
Warm Tropical Salsa (recipe follows) 
 
1. If frozen, thaw shrimp. Peel, leaving tails on and devein. 
2. Stir together four, and next 3 ingredients, and 1/4 t salt in a medium 
shallow dish or 
pie plate. Whisk egg whites in a small bowl until foamy. Stir together 
coconut, macadamia 
nuts, and breadcrumbs in another shallow dish or pie plate. 
3. Dredge shrimp in flour mixture, dip in egg whites. Dredge in coconut 
mixture, pressing 
coconut mixture onto shrimp. Place shrimp on large baking sheet. 
4. Pour oil to a depth of 1 inch in a large 6-qt Dutch oven; heat oil over 
medium high heat to 
 
350�. Fry shrimp 5 or 6 at a time for 1-2 minutes until golden brown. 
Drain on a paper 
towel-lined baking sheet. Sprinkle hot shrimp with remaining salt. 
5. Place Warm Tropical Salsa in a serving bowl in center of serving dish. 
Arrange shrimp 
around salsa. Makes 6 servings. 
 
Warm Topical Salsa: 
Prep: 10 minutes 
Cook: 3 minutes 
 
3/4 cup orange marmelade 
1 T fresh lime juice 
1 T orange juice 
1 1/2 t horseradish 
1 1/2 t Dijon mustard 
1 cup finely diced fresh mango 
1/4 cup canned crushed pineapple, drained 
1 1/2 T finely chopped cilantro 
 
1. Stir together first 5 ingredients in a small saucepan; cook over 
medium-low heat 3 
minutes until thoroughly heated. Transfer mixture to a food processor and 
pulse 5-6 times 
until smooth. Return mixture to saucepan, stir in mango, pineapple and 
cilantro. Keep warm 
over low heat until ready to serve. Makes about 2 cups.
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes