Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, coconut grilled shrimp gumbo. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
All Reviews for Spicy Coconut and Lime Grilled Shrimp. You saved Spicy Coconut and Lime Grilled Shrimp to your Favorites. Move to coconut bowl and roll shrimp around in coconut to cover completely.
Coconut Grilled Shrimp Gumbo is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Coconut Grilled Shrimp Gumbo is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook coconut grilled shrimp gumbo using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Coconut Grilled Shrimp Gumbo:
- Make ready 18 small thin skin stew potatoes
- Make ready 12 corn on the cob (short/shucked)
- Get 4 cups baby carrots
- Prepare 3 sweet bell peppers (green, yellow and red cut into wedges)
- Get 2 cups broccoli (chunked)
- Prepare 2 red or green apples (wedged)
- Make ready 2 lbs large butterfly shrimp
- Get 1 cup butter (salted)
- Take Sweet Coconut Sauce (optional)
- Take 2 cups powdered sugar
- Take 2 Tbsp butter (softened)
- Make ready 6 Tbsp malibu coconut flavored rum
- Take For Spicey Sweet Coconut Sauce (add ingredients from below)
- Get 1/2 tsp Cayenne pepper
- Get 1 tsp crushed red pepper
In this recipe for puli jingha, the chef Raghavan Iyer marries shrimp and coconut milk spiked with sambhar masala, a spice blend common in. Coconut shrimp is a shrimp dish prepared using shrimp and coconut as primary ingredients. It can be prepared as a crunchy dish with the shrimp coated and deep fried, pan-fried or baked, and as a sautéed dish using coconut milk and other ingredients. It can be prepared and served on skewers.
Instructions to make Coconut Grilled Shrimp Gumbo:
- Prepare grill (gas or charcoal) and heat it up. If using a charcoal grill, let the starter fluid cook off before applying any food. Restrict the air flow to allow for a slower cook time. 400° with no flame is ideal
- In a aluminum cooking pan (9x15) place the butter inside the pan and all other ingredients. Add your favorite Seasoning(s)
- Let grill until all vegetables are tender and had a chance to incorporate that smoky flavor (about a hour and a half.) Stir at every thirty minute mark and maintain as much heat as you can on the grill without adding more charcoal. (gas grills do not apply)
- While Gumbo is grilling. In a medium bowl add powdered sugar, softened butter and Malibu Coconut flavored Rum and mix together until smooth. Set aside. The sweet sauce is a optional choice for the individual taste and should not be added to the main dish unless you want that sweet Coconut flaver. Some folks may like it with only the Seasoning of the individuals choice.
- (OPTIONAL) If you want your Sweet Coconut Sauce Spicey, add Cayenne and Crushed Red Pepper to the mixture.
- You are ready to serve your outstanding Sweet Shrimp Gumbo in various combinations to please all your guests.. Enjoy!
Disclosure: I was sent the OXO products used in this post at no charge. Gumbo is a true melting pot dish. Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. It is a top notch comfort stew centered around a roux and the Holy Trinity of onions, celery and bell peppers. A seafood gumbo is thickened with okra and packed with shrimp to make a low-country classic stew.
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