Here’s another Shrimp Wonton with a different twist.
I love coconut, I love shrimp and I love anything crunchy/crispy like fried wontons. That’s starting to sound a little like Bubba Gump and if I remember correctly, the first time I ever ordered Coconut Shrimp was at Bubba Gump’s restaurant in San Francisco. I did another Shrimp Wonton back in July 2015 but this has a little different twist on it.
Coconut and shrimp belong together just like jelly and peanut butter (although I don’t like jelly on peanut butter). Our Republic Grille here in The Woodlands serves an appetizer of coconut shrimp with a habanero marmalade that is crazy sweet/hot and delicious. I’m always on the lookout for new appetizers to try out on friends.
On our trip last year to Seattle we visited Chateau Ste Michelle winery one day and I discovered several of their wines that I had never tried (mostly because they were above the price I normally want to pay for wines.) The lady who was doing our tasting told me about the recipes on their site and when she mentioned coconut shrimp I knew I was going to had to pay the website a visit; and you may just find a few recipes you want to give a try.
Delicious coconut shrimp from Hawaiian feast night.
I’ve blogged a coconut shrimp recipe before but this is a little different and one of the recipes from our Hawaiian feast on Thanksgiving weekend.
My first recipe was coated in an almond meal which can be pretty expensive to buy. This recipe has some Cajun seasoning (I used Tony’s) and hot sauce which spices it up a bit.
For my course on feast night I did three coconut shrimp per plate and then a little puddle of the orange marmalade dipping sauce. I have made orange marmalade before so I knew that part of my course was going to be easy. In fact, I did the orange marmalade a week before. The recipe for the orange marmalade just called for one orange but I used four because I wanted some extra jars of marmalade in my pantry for this winter.
One thing about making the orange marmalade though is it will only be as good as your oranges. I used Texas oranges when I made mine and they had a lot of seeds to pick out and they were not as orange color on the inside as I would have liked them to be. Look for naval oranges and I don’t think you can go wrong. I have been wanting to try blood oranges for this recipe; the color would be beautiful for a sauce or on your toast, scones or morning bagel. OR, even easier, just buy a good orange marmalade.
I think this would be a nice little appetizer to do during the Christmas holidays.