Shrimp and Coconut Citrus Dip

December 31, 2013

INGREDIENTS

Coconut Citrus Dip

  • 1 can Coconut Milk
  • Zest Orange and Lime
  • 1/8 cup Sugar, white

Court Boullion

  • 1 gallon Water
  • 2 Tbsp. Salt
  • 2 each Bay Leaves
  • 2 Tbsp. Toasted Fennel Seeds
  • 6 each Peppercorns
  • 1 each Jalapeno, sliced and deseeded
  • 1 each onion

Cornstarch Slurry:

  • 1 Tbsp. Cornstarch
  • About 2 Tbsp. 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

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