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Creamy Shrimp in Coconut Cups

Coconut cups are filled with a mixture of red onion, green pepper, pineapple, shrimp and Roasted Pineapple & Habanero Dip for a great appetizer.

Ingredients

  • 3 cups Coconut, flaked, unsweetened
  • 3 Egg whites
  • 1/4 cup Sugar
  • 1/2 tsp. Salt
  • Cooking spray
  • 1 Tbsp. Butter
  • 1/4 cup Red onion, minced
  • 1/4 cup Green pepper, minced
  • 1/4 cup Pineapple, minced
  • 2 Tbsp. Flour
  • 3/4 cup Milk
  • 3 Tbsp. Robert Rothschild Farm Roasted Pineapple & Habanero Dip
  • 1 1/2 cups Shrimp, cooked, diced small
  • Salt and pepper to taste
  • Directions
    1. In a medium bowl, mix together the coconut, egg whites, sugar and salt. Grease mini muffin tins with cooking spray. Press about 2 tablespoons coconut mixture into each mini muffin tin and shape into a cup.
    2. Cover with foil and bake in 200 degrees F oven for about 15 minutes. Remove foil, turn heat to 375 degrees F and bake another 8 minutes. Remove from oven, carefully remove cups from tins and cool. Cups should be lightly browned on bottom of cup.
    3. Melt butter in a sauté pan and sauté onions, peppers and pineapple until tender. Whisk in flour to form roux. Slowly whisk in the milk to form béchamel sauce base. Cook for 2-3 minutes until thickened.
    4. Add Roasted Pineapple & Habanero Dip and cooked shrimp. Season with salt and pepper. Spoon creamy shrimp mixture into coconuts cups and serve warm. Yields 24 appetizers.

Products used in this recipe

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