4C Recipe of the Month

4C Coconut
Panko Shrimp with
Hot Raspberry
Dipping Sauce

Featured Recipe

4C Coconut Panko Shrimp with Hot Raspberry Dipping Sauce
using 4C Japanese Style Panko*

Yield: 4 Servings
1 cup flour, salt and pepper to taste
1 pound large shrimp (Size 21-25)
2 eggs
1 cup milk
1 cup 4C Japanese Style Panko Breadcrumbs*
1 cup shredded coconut
1 cup raspberry jam
1/4 to 1/2 cup hot pepper sauce

Peel, devein and wash shrimp. Set aside.

In a shallow dish, mix flour with salt & pepper. In a separate dish, blend eggs with milk. In a third dish, blend 4C Japanese Style Panko Breadcrumbs* with coconut. Dredge shrimp in flour, then dip in egg mixture, then into 4C Panko*/coconut mixture, placing on plate when coated. Repeat with all shrimp.

Heat oil in a large skillet or deep fryer. Cook shrimp, several at a time until golden brown on each side. Drain well on paper towels.

To prepare sauce, mix raspberry jam with desired amount of hot pepper sauce and heat for 2 minutes. Pour into individual serving bowls or spoon onto plate when ready to serve.

* [You can replace the Japanese Style Panko with the 4C Gluten Free Plain Crumbs]

Over the years 4C Foods has put together recipes using our family of 4C products. We've now taken this opportunity to put our most requested recipes on the web for you and your family to enjoy. Keep visiting for our featured "seasonal" recipes, "new" ideas and "tips in the kitchen." Enjoy!

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