Coconut Shrimp With Pineapple-Sweet Pepper Puree

• 25 cocktail shrimp
• 1 egg
• 12 cup half-and-half
• 13 cup flour
• 1 cup shredded sweetened coconut
• 12 cup vegetable oil
• 4 ounces crushed pineapple, in its own juices
• 1 small red sweet bell pepper
• 1 teaspoon mint leaf, chopped
• 1 teaspoon cilantro, chopped
• 1 teaspoon sugar
• 1 teaspoon cornstarch

1. For the Shrimp:.
2. In a small bowl beat egg and half-and-half together
3. In a separate bowl combine flour and coconut.
4. Coat shrimp in egg mixture, followed by pressing it into the coconut mixture until coated fully with shredded coconut.
5. In a small frying pan pour oil and heat.
6. Fry shrimp until golden brown, flipping after about 60 seconds.
7. For the Puree:.
8. Roast the pepper in a 400 degree F oven until the skin loosens and is blackened in areas.
9. Once cool enough to handle, peel skin, remove seeds and stem, and slice in half.
10. Reserve half the pepper for another use, and chop the remaining half finely.
11. In a saucepan using an immersion/stick blender, or in an upright blender, puree the pineapple, pepper, cilantro, mint, sugar, and cornstarch.
12. Heat over medium until hot, serve immediately.

cocktail shrimp, egg, flour, coconut, vegetable oil, pineapple, red sweet bell pepper, mint leaf, cilantro, sugar, cornstarch

Taken from www.food.com/recipe/coconut-shrimp-with-pineapple-sweet-pepper-pur-e-302266 (may not work)