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Pampered Chef: Coconut Shrimp Cakes

  1. BethCooks4U

    BethCooks4U Legend Member Gold Member

    Anyone know if we could substitute something for the coconut? I hate coconut! How about shredded potatoes?

    Aug 4, 2005
  2. luvs2sellit

    luvs2sellit Advanced Member

    Maybe try it first. I am not a big fan of coconut myself but I love the coconut fried shrimp at outback. If it is anything like that you might like it. I haven't even looked at that recipe but if you pan fry it the coconut changes and becomes more of a crispy texture.
    Aug 4, 2005
  3. BethCooks4U

    BethCooks4U Legend Member Gold Member

    Really!... maybe I will like it then. :p
    Aug 4, 2005
  4. ladybug

    ladybug Member

    Second the motion!

    I hate coconut, but I love coconut shrimp...like she said, once it's fried it is crispy and sweet...absolutely delicious... I haven't tried the PC version, but trust me the coating tastes nothing like coconut!!
    Aug 7, 2005
  5. The Coconut Shrimp Cakes are yummy

    I have just made these tonight, and I too hate coconut. But the cakes are yummy. They even have aliitle bit of a kick.
    Aug 7, 2005
  6. rwesterpchef

    rwesterpchef Advanced Member

    Help - Crisis Moment!!

    I have agreed to make the Sizzling Coconut Shrimp Cakes from the New SB Fall/Winter, for tonight's cluster meeting. I CANNOT FIND MY SB BOOK!!! :eek: Can someone post or email to me. I will even call you & jot over the phone if you want to just email me your number or something.
    Aug 15, 2005
  7. Chef Kearns

    Chef Kearns Legacy Member Gold Member

    Check website


    PC has uploaded the fall season's best onto Consultant's Corner. Just go to the Recipe Section and there is a choice for Season's Best.

    Good luck!
    Aug 15, 2005
  8. rwesterpchef

    rwesterpchef Advanced Member

    Looked for it this morning & didn't see. I'll double check now & let you know.

    UPDATE: Nope. Lists it, but can't view it. Anyone else!?!?
    Last edited: Aug 15, 2005
    Aug 15, 2005
  9. Marg

    Marg Advanced Member

    The Pampered Chef ®
    Sizzling Coconut Shrimp Cakes

    1 cup (250 mL) sweetened flaked coconut, lightly toasted 8 oz (250 g) peeled, deveined, cooked shrimp, finely chopped 2 tsp (10 mL) peeled fresh gingerroot, finely grated 1/4 cup (50 mL) thinly sliced green onions 1/4 cup (50 mL) finely diced red pepper 1/4 cup (50 mL) grated carrot 1 lemon 1/4 cup (50 mL) mayonnaise 1 egg 2 tsp (10 mL) rice vinegar 2 cloves garlic, pressed 1/3 cup (75 mL) fine dry bread crumbs 1/4 tsp (1 mL) cayenne pepper Chinese Mustard Sauce or Thai Curry Sauce (see Misc. Information), or sweet and sour sauce, hoisin sauce or plum sauce (optional)
    1. Preheat oven to 375°F/190°C. Place coconut in Small Oval Baker, microwave on HIGH 2-3 minutes or until lightly toasted, stirring after each 20 second interval. Set aside; cool completely.
    2. Finely chop shrimp and gingerroot using Food Chopper. Thinly slice green onions and finely dice red pepper using Utility Knife. Grate carrot using Deluxe Cheese Grater. Juice lemon to measure 1 tbsp/15 mL juice. In Classic Batter Bowl, combine shrimp, gingerroot, green onions, red pepper, carrot, lemon juice, mayonnaise, egg, rice vinegar and garlic pressed with Garlic Press; mix well using Small Mix 'N Scraper®. Combine bread crumbs and cayenne pepper. Add to shrimp mixture; mix well.
    3. Sprinkle half of the coconut evenly onto Cutting Board, forming an 8 inch/20 cm square. Using Adjustable Measuring Spoon, form 16 equal mounds of shrimp cake mixture and place onto coconut layer. Sprinkle shrimp cakes with remaining coconut. Flatten cakes slightly with Mini-Serving Spatula and carerfully place onto Large Round Stone.
    4. Bake 18-20 minutes or until coconut is golden brown. Remove shrimp cakes to serving platter and serve with assortment of sauces, if desired.
    Yield: 16 shrimp cakes

    Per serving: (2 shrimp cakes) Calories 130, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 25 mg, Sodium 120 mg, Carbohydrate 10 g, Fibre less than 1 g, Protein 7 g

    Cook's Tip: 1 pkg (340 g) imitation crabmeat can be substituted for the shrimp, if desired. If desired, shrimp cakes can be cooked on the stovetop in the Family (12-inch/30 cm) Skillet. Heat skillet over medium-low heat until hot. Spray skillet with Pantry Basil Oil using Kitchen Spritzer. Cook shrimp cakes 10-14 minutes or until coconut is golden brown, turning once.

    Thai red curry paste is characteristic of Asian cuisine. This ingredient is available in Asian markets or in the ethnic food section of many grocery stores.

    To easily juice lemon, use the Citrus Press.

    Tool Tip: Chinese Mustard Sauce: In small bowl, combine ½ cup/125 mL mayonnaise, ¼ cup/50 mL extra hot Chinese-style mustard and ¼ cup/50 mL thinly sliced green onions. Nutrients per serving (1 tbsp/15 mL sauce): Calories 80, Total Fat 7 g, Saturated Fat 0.5 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 2 g, Fibre 0 g, Protein 0 g Thai Curry Sauce: In small bowl, combine ½ cup/125 mL mayonnaise, 2 tbsp/30 mL snipped fresh cilantro, 2 tsp/10 mL lime juice and ½ tsp/2 mL Thai red curry paste. Nutrients per serving (1 tbsp/15 mL sauce): Calories 100, Total Fat 10 g, Saturated Fat 0.5 g, Cholesterol 5 mg, Sodium 125 mg, Carbohydrate 3 g, Fibre 0 g, Protein 0 g
    Aug 15, 2005
  10. rwesterpchef

    rwesterpchef Advanced Member

    Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! :)
    Aug 15, 2005
  11. Marg

    Marg Advanced Member

    No problem, hon! :D
    Aug 15, 2005
  12. ladybug

    ladybug Member

    Must retract and more...

    I made the Coconut Shrimp Cakes this afternoon and it is not like the fried coconut shrimp that I have eaten. So although I wrote that the coconut is not "coconutty" (just made up that word), I thought it was...

    When they make coconut shrimp, it is deep fried, so I guess that is why the coconut takes on a sweet & crispy flavor and texture. This did not happen when it was baked... So Beth, I am sorry 'cause you just may think it is actually too coconut tasting...

    I also made the Potstickers.. I LOVED them.. even my 11 year old loved it!!

    The sauce is great. I couldn't find the red jalepeno jelly and bought the green one instead... DELICIOUS... can definitely be substituted....

    ONE THING...

    We had the Potstickers at our cluster meeting and the jalepeno jelly was not microwaved... I microwaved it when I made it and then added the vinegar and soy sauce... totally different flavor!!! When it wasn't microwaved, the flavors didn't blend... you could taste the vinegar, soy and jelly all separate...

    Moral to the story.... the coconut tastes like coconut (to me) and WARM the jelly first (as per the directions) don't skip that step!!!
    Aug 17, 2005
  13. cbord

    cbord Member

    Seafood Allergies

    Since I have an allergy to idoine; shrimp, crab and crawfish are items I can't touch, cook, small cooking or eat. There are so many people allergy yo shellfish like me that I tell my hostess I can't have it at any of the shows I do. Most hostess are happy because the cost of seafood can be expenisive. I have fallen in love with the imatation crab meat, its made from fish. I was wondering if anyone mafe the coconut shrimp with imatation crab meat. The pouches of imatation cran meat are great becaue they can be stored on pantry shelf. I have made crab cakes in the past with it. Our family's favorite, shrimp mold. has now become imitation crab meat mold.

    Aug 23, 2005
  14. ChefSandyK

    ChefSandyK Member

    Made these tonight...

    but left out the red pepper (I'm not a red pepper fan). I have to say, these are YUMMY! I think the Chinese mustard sauce is what adds the extra touch...

    Sep 6, 2005
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