Stoke-onut Shrimp
"You put the fire in the coconut"

Ingredients:
1 cup peeled shrimp
2 TBSP Coconut Oil
1 cup ground corn flakes or bread crumbs
1/2 cup ground dried coconut flakes
El Gringo Picante™ Asesino Maracuyá
1 egg

Directions:
Mix corn flakes or bread crumbs together with ground coconut flakes in a ziplock bag and shake until thoroughly mixed.
In a bowl, beat an egg and add 10 drops of El Gringo Picante™ Asesino Maracuyá sauce.
Mix well.
Sprinkle a layer of breading mixture onto a plate.
Cover each shrimp with egg, then cover with breading mixture.
Add the breading mixture to the plate only as needed, leaving what you don't use in the ziplock bag for later use.
Heat coconut oil in a frying pan on medium heat.

Cook for about 3-4 minutes, turn shrimp over and cook for an additional 2-3 minutes.

Serve them however you like; on this particular occasion these were used deliciously with stir fry,in which I used the remainder of the egg mixture for extra texture and deliciousness...



1/28/16