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  Corn starch; for mixing
          - with coconut & bread crumbs
   1/2 c  Pina colada mix
     3 tb Captain Morgan Spiced Rum
     1 tb Powdered sugar
   1/2 c  Corn starch

 In a deep bowl, combine the bread crumbs, 1/4 cup
 corn starch, 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
 corn starch in a separate bowl.

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

 FIRST COATING: Corn starch, 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.

 Recipe by Stephanie Manley

 RECIPE FROM: https://copykat.com

 Uncle Dirty Dave's Archives

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.