An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side.
Baked Coconut Shrimp 1 Tablespoon lime juice 2 teaspoons finely chopped fresh jalapeno pepper 1/2 cup pineapple preserves 1 pound uncooked large shrimp peeled and deveined 2 egg whites 2 Tablespoons cornstarch 2 cups sweetened flaked coconut Directions 1Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve. 2Preheat oven to 400 degrees and line a cookie sheet with parchment paper.