Posted: 1/17/2013 7:15:43 AM
For an extra spice if you like the sweet and spicey combination, try adding a little hot sauce or red pepper flakes to the cream, add the shrimp and let sit in the refrigerator for an hour
Posted: 4/13/2012 6:17:34 PM
I usually find it in the "drink mixes" section of the grocery store where the bloody mary mixes and other non-alcoholic items are. Recipe sounds good and I'll probably do sauce on the side since I love dipping =D
Posted: 3/28/2012 2:18:51 PM
Where can I find Cream of Coconut???
Posted: 8/25/2011 2:24:10 AM
My daughter and I made this and we enjoyed them so very much! I was rather busy, so after drying the shrimp, I placed the shrimp in the cream of coconut in the refrigerator for about an hour. I think it might have made the cream of coconut stick to the shrimp and it certainly did not hurt! Absolutely wonderful! Presentation is excellent, too!
Posted: 8/10/2011 12:47:14 PM
I made these the other night and they were terrific. I used smaller shrimp amd wrapped 2 or 3 in each triangle of cresent. I liked the balance of more shrimp with the bread. I am passing the recipe along and will definately make again.
Posted: 6/21/2011 8:01:54 PM
Use jumbo shrimp and take off tails before baking!
Posted: 6/14/2011 3:56:07 PM
These are really good and pretty easy! I used uncooked shrimp and sauteed them first which worked just as well. They're very sweet because of the jelly.
Posted: 6/4/2011 9:26:43 PM
Made these today using the cooked tail-on 26 to 30 size shrimp. Lining a cookie sheet with foil and spray it with Pam makes for an easy clean up. I never used cream of coconut before, 1/4 c was plenty for 16 shrimp, (NOTE:store leftover cream in glass in frige) stir in a little white rum and marinate for 30 min. and put them on a rack to drain a little, this made them easier to wrap. I used a little Triple-sec in place of the orange zest in apricot jelly, pineapple jelly would be good too, or just plain orange marmalade. I used store brands for all products and everything was great!
Posted: 4/16/2011 11:50:05 AM
These are awesome, I've already made them several times. The shrimp/bread balance is better if you use jumbo shrimp rather than large. It's also easier to make and eat if you just take the tails off the shrimp before you bake them.