Shrimp Breaded in Coconut with Pineapple Chutney

Ingredients:
• 1 pineapple cup, cut in medium cubes, for chutney
• 2 tablespoons ginger, grated, for chutney
• 1 garlic spoon, finely chopped, for chutney
• 1/2 cup brown sugar, for chutney
• 1 cup white vinegar, for chutney
• 1/2 teaspoon cinnamon powder, for chutney
• 1 piece habanero chile, finely chopped
• 1/2 kilos large shrimp cleaned, without shell
• 1 pinch salt
• 1 pinch of pepper
• 1 cup flour, for bread
• 1 cup egg, smoothie
• 1 coconut cup, grated
• 1 cup oil, for frying

For chutney, heat a pot over medium heat add the pineapple, ginger, garlic, brown sugar, white vinegar, cinnamon powder and habanero pepper. Cook for 20 minutes and crush the fruit with the masher so that it melts little by little and has the consistency of a sauce. Remove from fire and reserve.

Season the shrimp and top the flour first, then with the help of your slotted spoon submerge the egg, drain the excess and finally cover with the grated coconut. Reservation

Heat a pan over medium heat with the oil and fry, turning the shrimp over with the slotted turner, remove the shrimp. Remove the excess with absorbent paper. Reservation.

Serve the chutney with the ladle in a small bowl and serve the shrimp. Enjoy