I really love coconut shrimp, a lot. So we made some delicious coconut shrimp to go on top of some super filling polenta along with some chorizo. This makes an especially delicious dinner. I love the crunch and sweetness the coconut shrimp gives this dish. Yum! Ok, if this isn’t your thing, maybe try this recipe from awhile ago that was pretty popular – Shrimp and Grits. Hope everyone is having a good week!
Ingredients: crumbled coitja cheese Directions:
Coconut Shrimp and Chorizo Over Creamy Polenta
8 ounces Mexican chorizo, removed from casing
2 large eggs, beaten
1 cup shredded (sweetened) coconut
1/2 cup panko bread crumbs
1/2 cup all purpose flour
16 large shrimp, peeled and deveined with tails intact
salt and pepper to taste
oil for frying
3 cups milk
1 cup dry polenta
3 tablespoons unsalted butter
1/4 cup grated Parmesan
4 ounces mascarpone, softened
salt and pepper to taste
1. Place chorizo in skillet over medium heat and sauté, breaking chorizo up with a wooden spoon until crumbled. Drain and set aside.
2. coconut shrimp: In a shallow bowl combine eggs whisk together. In another shallow bowl combine shredded coconut and panko and toss together until completely combined.
3. Set an assembly line up with a bowl of flour, the beaten eggs, the coconut mixture, and a clean plate lined with wax paper.
4. Lightly season shrimp on each side with salt and pepper. Dredge each shrimp in the flour mixture, followed by the egg mixture, and finally into the coconut mixture until completely coated (making sure to shake any excess coating on the shrimp after each dredging).
5. Refrigerate the shrimp for 30 minutes while you preheat the oil.
6. Fill a tall sided saucepan or dutch oven with 2 inches of oil and heat to 350˚F.
7. Carefully add the shrimp into the hot oil, a few at a time and fry for 3 to 4 minutes, carefully flip each shrimp and continue to fry for an additional 1 to 2 minutes. Transfer fried shrimp onto baking sheet lined with a cooling rack and season with salt and pepper.
8. Fry remaining shrimp in batches and set aside.
9. Creamy polenta: Pour milk into a saucepan and place over medium-high heat.
10. Bring milk to a boil and begin whisking in the polenta.
11. Lower the heat to medium and simmer for about 20 minutes, constantly whisking, or until the mixture thickens. Remove the polenta from the heat and stir in the butter, grated Parmesan and mascarpone. Season with salt and pepper.
12. To assemble: Scoop polenta into serving bowls and top with a sprinkle of chorizo. Top each bowl with a few coconut shrimp and finish with a sprinkle of cotija and sliced chives. Serve immediately.
crumbled coitja cheese