Oz
09-04-2009, 01:53 AM
Pina Colada Dipping Sauce
1/2 cup sour cream
1/4 cup pina colada mix (liquid)
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar
Shrimp
6 to 10 cups canola oil (amount required by fryer)
12 large shrimp peeled and deveined (about 1/2 pound)
11 /2cups all purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons Captain Morgan's Parrot Bay coconut rum
1 cup panko (Japanese bread crumbs)
1/2 cup shredded coconut
Salsa, on the side
Prepare pina colada dipping sauce first by combining all the
ingredients. Cover this and let it chill out in the fridge while
you make the shrimp.
Heat oil to 350 degrees.
Measure ? cup of flour into a medium bowl. In another medium
bowl mix together the remaining ? cup flour, sugar and salt.
Stir milk and rum into flour mixture. Let this batter stand for 5
minutes. While the batter rests, combine panko bread crumbs
and shredded coconut into a third medium bowl.
Butterfly cut each shrimp before you start the battering: Use
a sharp knife to slice through the top of the shrimp (where the
vein was) so that you can spread the shrimp open. Leave the
tail intact.
To batter the shrimp, dip each one in the flour, then the wet
batter, then coat each shrimp with the panko/coconut mixture.
Arrange the shrimp on a plate until all of them are battered.
Fry the shrimp by dropping six at a time into the hot oil for 2
to 3 minutes or until the shrimp are golden brown. Remove shrimp
to a rack or paper towel to drain.
Serve shrimp with pina colada dipping sauce on the side, along
with a small dish of your favorite salsa, if you like.
1/2 cup sour cream
1/4 cup pina colada mix (liquid)
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar
Shrimp
6 to 10 cups canola oil (amount required by fryer)
12 large shrimp peeled and deveined (about 1/2 pound)
11 /2cups all purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons Captain Morgan's Parrot Bay coconut rum
1 cup panko (Japanese bread crumbs)
1/2 cup shredded coconut
Salsa, on the side
Prepare pina colada dipping sauce first by combining all the
ingredients. Cover this and let it chill out in the fridge while
you make the shrimp.
Heat oil to 350 degrees.
Measure ? cup of flour into a medium bowl. In another medium
bowl mix together the remaining ? cup flour, sugar and salt.
Stir milk and rum into flour mixture. Let this batter stand for 5
minutes. While the batter rests, combine panko bread crumbs
and shredded coconut into a third medium bowl.
Butterfly cut each shrimp before you start the battering: Use
a sharp knife to slice through the top of the shrimp (where the
vein was) so that you can spread the shrimp open. Leave the
tail intact.
To batter the shrimp, dip each one in the flour, then the wet
batter, then coat each shrimp with the panko/coconut mixture.
Arrange the shrimp on a plate until all of them are battered.
Fry the shrimp by dropping six at a time into the hot oil for 2
to 3 minutes or until the shrimp are golden brown. Remove shrimp
to a rack or paper towel to drain.
Serve shrimp with pina colada dipping sauce on the side, along
with a small dish of your favorite salsa, if you like.