Tropical Summer Entertaining

Spring is here and Summer is just around the corner. Now is the time to prepare all those delicious dishes that are too cold and fresh for the winter but are perfect for warm summer nights. During this time I really enjoy adding a touch of fruit to my meals. Whether is a mango salad or pineapple dipping sauce, fruit will be sure to bring a bit of excitement and freshness to your summer menu. Here is one of my favorite fruit inspired dishes. Not only does the pineapple dipping sauce add a zing of freshness, the subtlety of the coconut pairs nicely, creating a perfect tropical balance.

If you like this recipe you will love my Tropical Summer Entertaining class on June 30th. Just visit Amandacooks.com to register.

Coconut Shrimp with Pineapple Dipping Sauce

Serves 12

Ingredients

• 1 cup flour
• 3/4 tsp. salt
• 1 tsp. cayenne
• 3 to 4 egg whites, lightly beaten
• 2 1/4 cups unsweetened coconut
• 1 1/3 pounds large shrimp, peeled, de-veined, butter-flied
• 2 cups canola oil, for frying
• Dipping sauce:
• 1 cup canned pineapple
• 3 scallions, white part only, thinly sliced
• 1/4 cup apricot preserves
• 1/4 cup cilantro leaves
• 2 Tb. lime juice
• 1/2 jalapeno, chopped
• Salt

Procedure

1. Combine the flour, salt and cayenne on a flat baking sheet. Place the egg whites and coconut on two separate baking sheets. Dredge the shrimp in the flour mixture, then the whites, then in the coconut. Press the coconut onto the shrimp. Chill for at least an hour.

2. Heat the oven to 200. In a medium saucepan heat the oil until moderately hot but not smoking. Working in batches, fry the shrimp until golden about 2 minutes. Drain on paper towels. Transfer to a baking sheet and keep warm in the oven.

3. In a processor combine the pineapple, scallions, apricot preserves, cilantro, lime juice, jalapeno and salt to taste. Process until blended and taste, adjust seasoning.

4. Serve the shrimp on a platter with the sauce in the middle in a serving dish.