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Chef Jeff’s Coconut Shrimp
Yield: 4 – 6 servings
- Oil, canola or olive 1 Tablespoon
- Shrimp, medium, raw, peeled, de-veined 2 pounds
- Oil, canola or olive 3 Tablespoons
- Coconut, shredded, sweetened or unsweetened ½ Cup
- Panko Bread Crumbs 1 Cup
- Piña Colada Mix, non-alcohol ½ Cup
1. Preheat your oven to 375° F.
2. Heat a large skillet very hot. Add the 1 Tablespoon of oil.
3. Add the shrimp to the hot oil and quickly sauté them for about a minute over high heat – just enough to sear the shrimp and remove any excess moisture. Place the seared shrimp on a small baking sheet with a low edge (like a jelly roll pan) and allow them to cool to stop the cooking
process.
4. Wipe out the large skillet and return to the heat. Add the 3 Tablespoons of oil. Add the shredded coconut and panko crumbs and lightly toast them in the olive oil, being careful not to burn them.
5. Lightly drizzle or spoon the piña colada mix over the shrimp.
6. Distribute the toasted coconut and panko crumbs over the shrimp.
7. Bake in a 375° F oven for about 10-12 minutes to heat the shrimp until done but not overcooked.
8. Serve immediately as an appetizer or entrée with appropriate side dishes.
Chef Jeff’s Ham & Cheese Croquettes
Yield: About 20 or 40 cakes
Single Batch/Double Batch
- Ham, medium chopped or ground 1 pound/2 pounds
- Cheese, shredded ½ pound/1 pound
- Mayonnaise ¾ Cup/1½ Cups
- Onion, green, fine dice ½ Cup/1 Cup
- Eggs, large, fresh 3/6
- Mustard, ground 1 Tablespoon/2 Tablespoons
- Garlic, granulated or powder 1 teaspoon/2 teaspoons
- Pepper, black, coarse ground 1 teaspoon/2 teaspoons
- Breadcrumbs, plain white 1 Cup/2 Cups
- Panko crumbs, white About 2 Cups/About 4 Cups
- Pan Spray or oil As needed/As needed
1. Preheat your skillet or griddle to 350º F.
2. In a medium mixing bowl, thoroughly combine the ham, cheese, mayonnaise, green onion, eggs, mustard, garlic, and black pepper. Add the breadcrumbs to bind the croquette mixture.
3. Using a #16 scoop, portion the mixture onto panko crumbs. Gently flatten each croquette and turn over to coat the top with panko crumbs as well. Place each croquette directly onto the preheated skillet or griddle. Cook the croquettes until the egg sets up and the bottom begins to brown. Flip over and repeat the procedure on the other side. Typically, the first side takes twice as long as the second side.
4. Serve immediately with a variety of sauces as an appetizer or accompaniment.
