Ingredients:1 can coconut cream
1 lb. peeled and deveined shrimp
1/4 tsp ground cayenne
1/2 tsp salt
2 cups all purpose flour
3 Tbsps heavy cream
2 Tbsps sherry
1 Tbsp flour
2 Tbsps water
Preparation:
Reserve 1/4 cup of coconut cream.
Add cayenne and salt to the remaining coconut cream.
Dip shrimp in coconut mixture then flour. Repeat with all the shrimp.
Fry shrimp in hot coconut oil until golden brown. Drain.
Sherry Coconut Cream Sauce:
Heat 1/4 cup cream of coconut, heavy cream and sherry to boiling. Mix water and flour together and add to boiling mixture to thicken. Serve with fried shrimp.
