Bacon Wrapped Coconut Quiche And Coconut Popcorn Shrimp
I made coconut flavored quiche adding fresh corn to enhance more sweet flavor and wrapped with bacon so that it has sweet salty taste which enhances your appetite. To make it tastier and more fun to eat, i made popcorn shrimp adding more coconut and top with spicy cocktail sauce.
Steps
1.
Preheat oven to 350 degrees f.
Grease bottom of a muffin baking pan with 6 cups with non-stick cooking spray.
Put flour into a shallow plate.
Beat 1 egg into a bowl.
Put panko and cornmeal into another shallow plate and mix to combine.
2.
Pat shrimp dry with paper towels and season with salt and black pepper.
3.
Make filling.
In a blender , put coconut milk and corn.
Puree until almost smooth.
Transfer the mixture into another bowl.
Add 2 eggs and parmesan cheese to the bowl and whisk to combine.
Season with salt and black pepper.
4.
Cook bacon in a non-stick skillet over medium heat until lightly browned flipping once.
Drain on paper towels.
5.
Place each bacon along sides of each muffin cup.
Pour the filling into each cup evenly.
Bake in the oven for 23-25 minutes or until center of the quiche is almost set.
6.
In the meantime , make coconut popcorn shrimp.
Peel , divined and remove tail from each shrimp and pat dry with paper towels.
Dredge shrimp in fl.
Ingredients
coconut milk, eggs, fresh corn kernels, parmesan cheese, bacon, large shrimp, all-purpose flour, egg, yellow cornmeal, panko breadcrumbs, coconut oil, unsweetened flaked coconut, tomato ketchup, worcestershire sauce, lemon juice, soy sauce, tabasco sauce