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Low Fat Coconut Shrimp On Romaine Leaves


12 ozs shrimp, peeled, deveined, fresh or frozen
1/4 cup shredded coconut
1/2 cup unsweetened coconut milk
1/4 cup peanuts, dry roasted, chopped
1/4 cup brown sugar, packed
1 tablespoon fish sauce
3 tablespoon lime juice
1 tablespoon ginger root, finely shredded
1 small jalapeno pepper, finely chopped
1/4 tsp salt
30 small romaine leaves

To get small romaine leaves use just the hearts of two heads of romaine. Save the outer leaves for a salad. For shrimp filling, thaw shrimp if frozen. Bring 4 cups water and 1/2 teaspoon salt to boiling in a large sauce pan. Add shrimp and simmer 1-3 minutes or till opaque. Drain. Rinse under cold running water. Drain again. Coarsely chop shrimp. You should have about 1 1/2 cups. Cover and chill. Spread coconut in a shallow baking pan. Bake at 350F for 5-10 minutes or till golden brown, stirring once or twice. Remove from oven. Cool. For sauce, combine coconut milk, peanuts, brown sugar and fish sauce in a small sauce pan. Bring to boiling. Reduce heat and simmer, uncovered, over medium heat 8 minutes or until slightly thickened, stirring occasionally. Cool. Combine chopped shrimp, toasted coconut, lime juice, ginger root, jalapeno, pepper and salt in a bowl. Stir in sauce. Cover and chill up to 4 hours. Transfer shrimp mixture to a serving bowl. For each appetizer place a spoonful of shrimp filling on a romaine leaf. Roll up.

Makes about 30 servings.

Per serving (excluding unknown items): 271 Calories; 2g Fat (7% calories from fat); 1g Protein; 65g Carbohydrate; 2mg Cholesterol; 558mg Sodium





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.