Shrimp and Coconut Citrus Dip

Standard

Ingredients:Image

Coconut Citrus Dip

1 can Coconut Milk

Zest Orange and Lime

1/8 cup Sugar, white

Court Boullion

1 gallon Water

2 Tblsp. Salt

2 each Bay Leaves

2 Tbslp. Toasted Fennel Seeds

6 each Peppercorns

1 each Jalapeno, sliced and deseeded

1 each onion

Cornstarch Slurry:

1 Tblsp. Cornstarch

About 2 Tblsp. Water

Note: The slurry should have more water than starch and should be thin like milk.

33-45 count Shrimp, deveined

Directions:

Shrimp:

  1. Peel shrimp and save the shells for the court boullion
  2. Start the water and add all of the flavorings into the pot.
  3. Once the water has come to a boil bring to a simmer and add your shrimp. Depending on the size of the shrimp check them between 3-5 minutes. They should be tender.
  4. Strain and then chill the shrimp in a ice bath until cool and place in the fridge.

Coconut Dipping Sauce:                 

  1. Zest an orange and a lime into the milk and then add your sugar. Heat the milk until the sugar has dissolved and citrus zest has infused in the milk
  2. Add a little slurry at a time until the consistency of the sauce has thickened. Don’t add all of it at once.
  3. Chill in a ice bath and then refrigerate.

Yields: 33-45 shrimp pieces and 1 cup of dipping sauce

Image

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