Coconut Grilled Shrimp Gumbo. If using a charcoal grill, let the starter fluid cook off before applying any food. Coconut Shrimp at Mrs Fish Seafood Grill "Well the fish and chips were decent. The chips are not the English style French fries but actual potato chips.
Bring the pot to a boil and reduce to a simmer. Stir in the crab meat and adjust the seasoning as necessary. Crack black pepper into empty soup bowls, then divide the cilantro and scallions among the bowls. You can have Coconut Grilled Shrimp Gumbo using 15 ingredients and 6 steps. Here is how you cook that.
Ingredients of Coconut Grilled Shrimp Gumbo
- Prepare 18 of small thin skin stew potatoes.
- You need 12 of corn on the cob (short/shucked).
- Prepare 4 cups of baby carrots.
- Prepare 3 of sweet bell peppers (green, yellow and red cut into wedges).
- It's 2 cups of broccoli (chunked).
- It's 2 of red or green apples (wedged).
- Prepare 2 lbs of large butterfly shrimp.
- You need 1 cup of butter (salted).
- Prepare of Sweet Coconut Sauce (optional).
- Prepare 2 cups of powdered sugar.
- It's 2 Tbsp of butter (softened).
- It's 6 Tbsp of malibu coconut flavored rum.
- You need of For Spicey Sweet Coconut Sauce (add ingredients from below).
- Prepare 1/2 tsp of Cayenne pepper.
- You need 1 tsp of crushed red pepper.
Over a medium-high heat, melt ½ cup of cooking fat. Whisk in the coconut and almond flour, and stir until you get a nice dark caramel color. Add the shrimp to the mixture, cook for a few minutes, and then set aside. In a big soup pot over a medium high, heat up the coconut oil.
Coconut Grilled Shrimp Gumbo instructions
- 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!.
When grilling poured some of the extra marinade onto the shrimp the grill almost toasted the coconut which was great. Then served up the last bit of the extra marinade as a dipping sauce was excellent! Ingredients: coconut oil or animal fat, onion, celery, okra, chicken broth, shrimp, water, garlic, salt. This dish is based on traditional Cajun gumbo, with the rich flavor, firm shrimp and earthy okra, which is also known as Lady's Fingers in some countries. Top salad with prepared Calypso Coconut Shrimp, drizzle with dressing and sprinkle with toasted almonds.