Coconut Shrimp With Exotic Cream Filling

Total Time: 24 mins Preparation Time: 20 mins Cook Time: 4 mins

Ingredients

• 1 lb jumbo shrimp, with tails veins removed, slit open butterfly-style, 24 shrimp 2 per person
• 4 ounces pineapple pepper chutney
• 4 ounces cream cheese
• 1 teaspoon minced candied ginger
• 1/2 cup toasted coconut, divided
• hot pepper sauce
• 1/4 cup sliced scallions or 1/4 cup chives, divided

Recipe

• 1 boil shrimp in very well seasoned (old bay seasoning or salt and pepper) water for 4 minutes. dip in ice cold water bath then remove shells but leave the tail.
• 2 cut the butterfly deeper so you can overfill the cream cheese mixture.
• 3 in a small bowl of a food processor, pulse the cream cheese, chutney, ginger and pepper sauce to taste till combined add ½ the scallions and ½ the coconut and pulse just to combine.
• 4 generously scoop the mixture into each of the shrimp.
• 5 mix the remained of the scallions and the coconut. then roll the filled part of the shrimp into the scallion/coconut mixture.
• 6 chill for 1 hour. arrange on a serving platter. walla! all i have to say is your taste buds will be happy! ;).