Coconut Shrimp With Exotic Cream Filling

1. 1

   Boil shrimp in very well seasoned (Old Bay seasoning or salt and pepper) water for 4 minutes. Dip in ice cold water bath then remove shells but leave the tail.

2. 2

   Cut the butterfly deeper so you can overfill the cream cheese mixture.

3. 3

   In a small bowl of a food processor, pulse the cream cheese, chutney, ginger and pepper sauce to taste till combined add 1/2 the scallions and 1/2 the coconut and pulse just to combine.

4. 4

   Generously scoop the mixture into each of the shrimp.

5. 5

   Mix the remained of the scallions and the coconut. Then roll the filled part of the shrimp into the scallion/coconut mixture.

6. 6

   Chill for 1 hour. Arrange on a serving platter. Walla! All I have to say is your taste buds will be happy! ;).

* Per serving · 4 servings · Values may vary.

No additional tips available.