• 6/26 Nat'l Coconut Day 3

    From Dave Drum@1:2320/105 to All on Tue Jun 25 18:50:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Red Lobster Parrot Bay Coconut Shrimp
    Categories: Seafood, Breads, Booze
    Yield: 4 servings

    1/2 lb Large (U30) shrimp;
    - butterflied
    1 c Sweetened coconut flakes
    1 c Plain bread crumbs
    1/4 c Cornstarch; for mixing
    - w/coconut & bread crumbs
    1/2 c Pina colada mix
    3 tb Captain Morgan Spiced Rum
    1 tb Powdered sugar
    1/2 c Cornstarch

    In a deep bowl, combine the bread crumbs, 1/4 cup
    cornstarch, and the coconut and set aside.

    Combine the pina colada mix, the powdered sugar and the
    rum in a small mixing bowl and set aside. Place 1/2 cup
    cornstarch in a separate bowl.

    Heat oil for deep frying - oil should be @ 375oF/190oC
    for frying shrimp. Coat the shrimp twice as follows:

    FIRST COATING: Cornstarch, then in the pina colada mix,
    then dust in bread crumb/coconut mixture.

    SECOND COATING: Pina colada mix, and then the bread
    crumb/coconut mixture.

    Place the prepared shrimp carefully into the hot oil and
    fry until golden brown. Remove from the fryer and drain.

    Author: Stephanie Manley

    RECIPE FROM: https://copykat.com

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