Zutaten für Bacon Wrapped Coconut Quiche And Coconut Popcorn Shrimp
- 1 can (13.5 oz) full-fat coconut milk
- 2 large eggs
- 1 cup fresh corn kernels
- 1/4 cup grated Parmesan cheese
- 6 slices bacon
- 1 pound large shrimp
- 1/2 cup all-purpose flour
- 1 large egg
- 1/4 cup yellow cornmeal
- 1/2 cup panko bread crumbs
- 1 cup coconut oil
- 2 tablespoons unsweetened flaked coconut
- 1/4 cup tomato ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon lemon juice
- 1/2 teaspoon soy sauce
- 1 dash Tabasco sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- non-stick cooking spray, as needed
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Zubereitung von Bacon Wrapped Coconut Quiche And Coconut Popcorn Shrimp
- Preheat oven to 350°F (175°C).
- Grease a 6-cup muffin baking pan with non-stick cooking spray.
- Prepare the shrimp: Pat 1 pound of shrimp dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Make the quiche filling: In a blender, combine 1 can (13.5 oz) full-fat coconut milk and 1 cup of fresh corn kernels. Puree until almost smooth.
- Transfer the mixture to a bowl. Add 2 large eggs, 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk to combine.
- Cook the bacon: Cook 6 slices of bacon in a non-stick skillet over medium heat until lightly browned, flipping once. Drain on paper towels.
- Assemble the quiche: Place a piece of cooked bacon along the sides of each muffin cup. Pour the filling evenly into each cup.
- Bake the quiche: Bake for 23-25 minutes, or until the center is almost set.
- Prepare the coconut popcorn shrimp: Dredge the shrimp in 1/2 cup all-purpose flour, then dip in 1 large egg beaten in a bowl, and finally coat in a mixture of 1/2 cup panko bread crumbs and 1/4 cup cornmeal.
- Deep fry the shrimp: Heat 1 cup coconut oil in a deep skillet over medium-high heat. Deep fry the shrimp in batches until cooked through and golden brown (about 2-3 minutes per batch). Drain on paper towels.
- Combine quiche and shrimp: Once the quiche is baked, remove from the oven. Top each quiche with 3-4 pieces of popcorn shrimp. Return to the oven for 2 minutes.
- Make the cocktail sauce: In a small bowl, whisk together 1/4 cup ketchup, 1 teaspoon Worcestershire sauce, 1/2 teaspoon lemon juice, 1/2 teaspoon soy sauce, and a few drops of Tabasco sauce.
- Let the quiche rest for 5 minutes before removing from the pan.
- Serve: Place each quiche on a serving plate. Drizzle the cocktail sauce over the popcorn shrimp and sprinkle with shredded coconut flakes.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
11g
Fat
128g
Carbs
4g
