Sizzling Coconut Shrimp Cakes

Sizzling Coconut Shrimp Cakes

Servings 16

1 cup sweetened flaked coconut lightly toasted
8 ounces peeled, deveined cooked shrimp finely chopped
1 tablespoon peeled and finely chopped fresh gingerroot
1/4 cup thinly sliced green onions with tops
1/4 cup finely chopped red bell pepper
1/4 cup grated carrot
1 lemon
1/4 cup mayonnaise
1 egg
2 teaspoons rice vinegar
2 cloves garlic pressed
1/3 cup unseasoned dry bread crumbs
1/4 teaspoon ground cayenne pepper
Chinese Mustard or Thai Curry Sauce, prepared sweet and sour sauce, hoisin sauce or plum sauce (optional)

1. Preheat oven to 375 degrees F. Place coconut in Pampered Chef Small Bar Pan; microwave on HIGH 3-4 minutes or until lightly toasted, stirring after each 20-second interval. Set aside; cool completely.

2. Finely chop shrimp and gingerroot using Pampered Chef Food Chopper. Thinly slice green onions and finely dice bell pepper using Pampered Chef Utility Knife. Grate carrot using Pampered Chef Rotary Grater. Juice lemon to measure 1 tablespoon juice. In Pampered Chef Classic Batter Bowl, combine shrimp, gingerroot, green onions, bell pepper, carrot, lemon juice, mayonnaise, egg, rice vinegar and garlic pressed with Pampered Chef Garlic Press; mix well using Pampered Chef Small Mix 'N Scraper. Combine bread crumbs and cayenne pepper. Add to shrimp mixture; mix well.

3. Sprinkle half of the coconut evenly onto Pampered Chef Cutting Board, forming an 8-inch square. Using Pampered Chef Adjustable Measuring Spoon, form 16 equal mounds of shrimp cake mixture and place onto coconut layer. Sprinkle shrimp cakes with remaining coconut. Flatten cakes slightly with Pampered Chef Mini-Serving Spatula and carefully place onto Pampered Chef Large Round Stone with Handles.

4. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Remove shrimp cakes to serving platter and serve with assortment of sauces, if desired.

Coconut Shrimp

Coconut Shrimp

Servings 36

1 lime
2 teaspoons finely chopped fresh jalapeno pepper
1/2 cup pineapple or peach preserves
1 pound uncooked shell-on large shrimp (about 21-25 count) peeled and deveined
2 egg whites
2 tablespoons cornstarch
1 1/2 cups sweetened flaked coconut

1. Juice lime using Pampered Chef Juicer to measure 1 tablespoon juice. Remove seeds and finely chop jalapeno pepper using Pampered Chef Food Chopper. In Pampered Chef (1-cup) Prep Bowl, combine juice, jalapeno pepper and preserves; mix well. Cover; refrigerate until ready to serve.

2. Preheat oven to 400 degrees F. Line Pampered Chef Rectangle Stone with Parchment Paper. Peel and devein shrimp, leaving tails on. In Pampered Chef Small Batter Bowl, beat egg whites on high speed of electric mixer until soft peaks form. (Tips of peaks will curl down when beaters are lifted.)

3. Place cornstarch and coconut on two separate plates. Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg whites then in coconut to coat. Arrange in a single layer on baking stone. Bake 16-17 minutes or until edges of coconut are deep golden brown, turning once after 8 minutes. Serve with sauce.