Bacon Wrapped Coconut Quiche And Coconut Popcorn Shrimp Recipe

Ingredients for Bacon Wrapped Coconut Quiche And Coconut Popcorn Shrimp

• 1 can (13.5 oz) full-fat coconut milk
• 2 large eggs
• Fresh Corn Kernels
• 1/4 cup grated Parmesan cheese
• 6 slices bacon
• Large Shrimp
• All Purpose Flour
• Egg
• Yellow Cornmeal
• Panko Breadcrumbs
• 1 cup coconut oil
• Unsweetened Flaked Coconut
• Tomato Ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon lemon juice
• 1/2 teaspoon soy sauce
• Tabasco Sauce

How to Make Bacon Wrapped Coconut Quiche And Coconut Popcorn Shrimp

1. Preheat oven to 350°F (175°C).
2. Grease a 6-cup muffin baking pan with non-stick cooking spray.
3. Prepare the shrimp: Pat 1 pound of shrimp dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. 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.
5. 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.
6. 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.
7. Assemble the quiche: Place a piece of cooked bacon along the sides of each muffin cup. Pour the filling evenly into each cup.
8. Bake the quiche: Bake for 23-25 minutes, or until the center is almost set.
9. 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.
10. 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.
11. 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.
12. 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.
13. Let the quiche rest for 5 minutes before removing from the pan.
14. Serve: Place each quiche on a serving plate. Drizzle the cocktail sauce over the popcorn shrimp and sprinkle with shredded coconut flakes.