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Coconut Shrimp

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Coconut  Shrimp Coconut Shrimp
INGREDIENTS:
6 each 16-20 Gulf Shrimp peeled and deveined tail-on
1 Slice Fresh Pineapple

Topping:
1/2 C Shredded Coconut - lightly toasted
Garlic Chili Sauce
1 Red Bell Pepper - stemmed and deseeded
1 Poblano Pepper - stemmed and deseeded 
1 Jalapeño Pepper - stemmed
6 Cloves Garlic - peeled
1/4 C White Balsamic Vinegar or Apple Cider Vinegar
1/4 C Sugar
1/2 C Water
1t Kosher Salt

Slurry:
1T Cornstarch
2T Water

STEPS: (Sauce)
Take all sauce ingredients except for the slurry and blend in a blender or food processor.

Pour blended sauce into a medium sauce pot over medium heat and bring to slight boil.

Mix the cornstarch and water in a small bowl until cornstarch is incorporated. Mixture should look milky in color.

Using a whisk slowly whisk slurry into sauce until incorporated and sauce is clear.

Remove from heat and let cool at room temperature for about an hour. 

Sauce will thicken when cooled.

After cooling place in a plastic container and store in refrigerator until time of use.  Sauce will be good for up to 5 days if kept refrigerated.

STEPS: (Cooking instructions)
Heat medium size sauce pan over medium high heat.

Pour about 6-8 ozs of sauce into pan and bring to a slight boil.

Add shrimp and cook approximately 3-4 minutes, then turn and cook another 3-4 minutes until shrimp are cooked through.

Remove from heat.

Plating:
Cut pineapple slice into triangles and with tongs arrange shrimp in a straight line overlapping each shrimp.

Sprinkle toasted coconut over cooked shrimp and be generous.

Serve with a lime wedge and serve.

Bill's By the Beach
300 West Beach Blvd.
Gulf Shores, AL 36542
251-948-5227
Hours – Mon-Sun 7am – 10pm (Breakfast, Lunch, Dinner)
www.billsbythebeach.com
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