Recipe courtesy of Brent Applewhite from Refuel Café in New Orleans. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.
Makes 10 Servings
20 large Louisiana shrimp (16-20 count)
2 14-ounce cans cream of coconut, in all
4 ounces Malibu rum, in all
salt and pepper, to taste
10 4-inch knotted bamboo skewers
1/4 cup toasted shredded coconut
1/4 cup pineapple juice
4 tablespoons chopped fresh cilantro
Soak skewers in water for 30 minutes. Peel and devein shrimp. Sprinkle with salt and pepper. Mix 1 can cream of coconut and 3 ounces rum and combine with shrimp to marinate. Refrigerate for at least 2 hours. Place 2 shrimp on each skewer and grill until shrimp are opaque and firm. Plate shrimp and dust lightly with toasted coconut. Mix remaining can cream of coconut, pineapple juice, rum, and cilantro and serve as a dipping sauce for shrimp. Garnish with cilantro sprigs.Pair with:
A Van Gogh Coconut Vodka Collins fits very well with this dish.
This recipe is part of our new partnership with Louisiana Cookin' magazine. If you subscribe to Louisiana Cookin' with the promotion code wwoz09, they will donate $5 of your subscription fee to WWOZ.