Coconut Fried Shrimp With Jalapeño Jelly

Recipe Ingredients

1 cup	93g / 3.3oz	Lightly-toasted shredded coconut
12 cups	2844ml	Raw shrimp - peeled, deveined, (large)
		And butterflied
1 cup	237ml	Milk
1		Egg
1 cup	62g / 2.2oz	Flour
		Vegetable oil - for frying
		Jalapeño Jelly
1/2 cup	99g / 3.5oz	Sugar
1		Jalapeño - seeded, and
		Finely diced
1/2		Red pepper - seeded, and
		Finely diced
1/2 cup	118ml	White vinegar
1/2 cup	118ml	Red wine vinegar
1		Thyme

Recipe Instructions

Mix together the milk and egg. Dredge each shrimp in flour, dip into the milk-egg mixture, and then cover with toasted coconut. Fry the shrimp in 350 degree vegetable oil for 2 to 3 minutes, turning once.

For the Jalapeno Jelly: In a small saucepan over medium-high heat, combine all ingredients and cook for 30 minutes. Refrigerate.

Serve the shrimp on a platter, with a bowl of jalapeño jelly for dipping.

This recipe yields ?? servings.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

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