Coconut Cornmeal Shrimp with Jalapeno Peach Jam
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
For The Jam:
3 cups peaches, skin removed, chopped
2 tbs fresh lemon juice
1/4 cup sugar
1 jalapeno, stem and seeds removed, diced
1 tsp cornstarch
For The Shrimp:
1 can coconut milk
2 lbs raw shrimp, shell and tail removed
1 cup Masa Harina
1/2 cup shredded coconut
1/2 tsp salt
1/2 tsp pepper
pinch cayenne pepper
1/4 cup oil
Instructions:
Add the raw shrimp and coconut milk to a bowl. Chill in the fridge for about 45 minutes while you make the jam.
In a pot over medium high heat, add all of the jam ingredients. Stirring occasionally, allow to simmer (not boil) until thick, and the peaches have broken down, about 45 minutes. Smash peached with a potato masher until a jam like consistency is reached. Remove from heat and set aside.
In a bowl, combine the masa, coconut, salt, pepper and pinch cayenne. One at a time, remove the shrimp from the coconut milk and allow to drain a bit before adding to the cornmeal mixture. Coat the shrimp well in the corn meal mixture.
Heat oil in a large skillet over medium high heat. Add the shrimp and cook until golden brown, about 3 minutes per side.
Remove from heat. You can either top the shrimp with the jam or serve the jam as a dipping sauce.
From domesticfits.com