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Monday, December 27, 2010

Coconut Shrimp with Pina Colada Dipping Sauce

This is a take on Red Lobster's coconut shrimp, and I LOVE this dipping sauce. So good! These would be perfect for a party or just dinner one night.

Coconut Shrimp
4 to 6 cups canola or vegetable oil (for frying)
24 jumbo shrimp, peeled and deveined with tails on
1 1/2 cups all-purpose flour, divided
2 Tbl sugar
1/4 tsp salt
1 cup milk
2 Tbl pina colada mix
1 cup panko Japanese breadcrumbs
1 cup shredded coconut

Directions
Heat oil to 350 degrees in a deep fryer or large heavy skillet
Measure 3/4 cup of flour into a medium bowl
In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt
Stir in milk and pina colada mix
Let batter stand for five minutes
In a third medium bowl mix panko breadcrumbs and shredded coconut
Dip each shrimp once in the flour, then wet batter, and then coat with panko/coconut
Place all shrimp on a plate until all of them are battered
Fry shrimp by dropping one at a time into the hot oil for 2 to 3 minutes or golden brown
Only fry about six at a time depending on your pan size (cooking too many will bring down the oil temp)
Remove shrimp to paper towels to drain
Sprinkle with a little extra salt if desired
Serve shrimp with dipping sauce

Pina Colada Dipping Sauce
1/2 cup sour cream
1/4 cup pina colada mix
1/4 cup crushed pineapple
2 Tbl granulated sugar

Tuesday, June 29, 2010

Sausage Cheese Balls

These are pretty old school.  I remember eating them when I was growing up.  I think they have stuck around because they are simple to make and taste good.  I like to serve them with a sweet honey mustard for dipping.



Sausage Cheese Balls
1 lb roll sausage
2 1/2 cups shredded sharp cheese
2 cups biscuit mix
1/2 cup water
1 tsp baking powder

Directions
Heat oven to 350
Combine ingredients in large bowl until blended
Shape into 1 inch balls (I use a cookie scoop)
Place on a lightly greased cookie sheet
Bake about 20-25 minutes or until golden brown

Sweet Honey Mustard
1/4 cup mayonnaise
1 Tbl spicy mustard
2 Tbl honey
1 tsp sweet pickle juice