COCONUT SHRIMP WONTONS
This dish from the charter yacht Pisces, a 47-foot Leopard catamaran,
won Third Prize at the November 2013 VICL Charter Yacht Show in St
Thomas, US Virgin Islands.
Ingredients (Makes 12)
- 6 phyllo dough squares
- 4 tbsp shredded coconut, sweetened or
- 3-4 tbsp panko breadcrumbs
- 3 minced garlic cloves
- 1/4 tsp garlic powder
- 4 tbsp butter
- 1 parsley bushel
- Freshly grated Parmesan cheese
- Pinch of salt and pepper to taste
Heat oven to 350 degrees.
Let's start off with talking about the phyllo dough squares. This is
the challenging part of the recipe, after you figure out how to work
with the dough, it's smooth sailing! Cut phyllo dough into four equal
quadrants that will hang a little over the edges of the muffin tins.
Layer smaller squares, brushing melted butter on each, until
you create a nest-like cup in the muffin tin. Bake for
approximately 5 minutes, or until they start to crisp up and look
golden brown. Pull out of the oven and set aside.
Now let's talk about the shrimp. I usually cook with thawed frozen
shrimp. Sauté the shrimp (about two handfuls) in 1 tablespoon of butter
and minced garlic. I'm a huge garlic fan so I usually add garlic powder
at this point too. As the shrimp cooks and starts to turn orange, add
the breadcrumbs and the shredded coconut (feel free to use a little bit
more of each). As the shrimp begin to curl and are almost done cooking,
add the chopped parsley to the sautéed mixture. A little bit of salt
and pepper will do the trick, then start filling your phyllo cups with
the shrimp mixture, top off with the shaved Parmesan cheese and a nice
spring of parsley. Voilà, life is good!
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