Coconut and Apricot Shrimp (Spain)
- 16 extra-large shrimp, peeled and deveined
- 1/2 cup butter, softened
- 2 dried apricots, finely chopped
- 1 tablespoon coconut milk
Sauce for the Shrimp
- Juice of 4 blood oranges or 1 1/2 cups regular orange juice
- 3 tablespoons balsamic vinegar
- 3 tablespoons brown sugar
- 1/4 cup coconut milk
- 1/2 cup coconut milk
- Melted butter drained from the cooked shrimp
- 1/4 cup additional butter
- 1/4 cup apricot jam
- Shrimp: Clean, devein and butterfly shrimp. Set the shrimp to the side keeping
- Mix softened butter, chopped apricots and coconut milk in a small bowl.
- Fill the center of the butterflied shrimp with the butter mixture.
- Bake in a dish sprayed
with cooking spray at 400 degrees F until the shrimp have become opaque in color
and the tops have browned. This should take about 12 minutes. Watch carefully so
the butter does not burn.
- Sauce for the Shrimp: Add orange juice, balsamic vinegar, brown sugar and the
1/4 cup coconut milk to a saucepan. Reduce this mixture to about one-third the original
amount. The mixture will become similar to pancake syrup in consistency.
- Remove from heat.
- Before serving the reduction sauce, add the 1/2 cup coconut milk, melted
butter, additional butter and apricot jam.
- Remove the hot shrimp from the serving dish, spoon the reduction sauce over the
shrimp and serve.