½ pound large shrimp (butterfly the shrimp), tails are optional
1 cup sweetened coconut flakes
1 cup plain Panko
¼ cup cornstarch (for mixing with coconut and bread crumbs)
½ cup pina colada mix
1 tbsp powdered sugar
½ cup cornstarch
Instructions
Mix Panko, ¼ cup cornstarch,
and coconut in a deep bowl and set aside. Combine pina colada mix,
powdered sugar and rum in a small mixing bowl and set aside. Place ½
cup cornstarch in a separate bowl. Heat oil for deep frying. Oil is
ready for frying shrimp with it reaches 375°. Coat shrimp first in pina colada mix, then
in cornstarch, then in the pina colada mix, then dust shrimp in bread
crumbs/coconut mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown;
remove from fryer and drain.
For the Pina Colada Dipping Sauce
1 cup pina colada mix
¼ cup water
2 tbsp crushed pineapple, drained
1 tbsp + 1 teaspoon sweetened coconut flakes
3 tbsp + 1 teaspoon powdered sugar
1½ tsp cornstarch
3 tsp cold water
Mix together pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan. Heat on medium-low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. Mix cornstarch and cold water together; add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.
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