Coconut Shrimp With Pineapple-sweet Pepper Purée

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 25 cocktail shrimp
• 1 egg
• 1/2 cup half-and-half
• 1/3 cup flour
• 1 cup shredded sweetened coconut
• 1/2 cup vegetable oil
• 4 ounces crushed pineapple, in its own juices
• 1 small red sweet bell pepper
• 1 teaspoon mint leaf, chopped
• 1 teaspoon cilantro, chopped
• 1 teaspoon sugar
• 1 teaspoon cornstarch

Recipe

• 1 for the shrimp:.
• 2 in a small bowl beat egg and half-and-half together
• 3 in a separate bowl combine flour and coconut.
• 4 coat shrimp in egg mixture, followed by pressing it into the coconut mixture until coated fully with shredded coconut.
• 5 in a small frying pan pour oil and heat.
• 6 fry shrimp until golden brown, flipping after about 60 seconds.
• 7 for the purée:.
• 8 roast the pepper in a 400 degree f oven until the skin loosens and is blackened in areas.
• 9 once cool enough to handle, peel skin, remove seeds and stem, and slice in half.
• 10 reserve half the pepper for another use, and chop the remaining half finely.
• 11 in a saucepan using an immersion/stick blender, or in an upright blender, purée the pineapple, pepper, cilantro, mint, sugar, and cornstarch.
• 12 heat over medium until hot, serve immediately.