Subj : 6/26 Nat'l Coconut Day 3
To : All
From : Dave Drum
Date : Tue Jun 25 2024 06:50 pm
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
Uncle Dirty Dave's Archives
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