Parrot Bay Coconut Shrimp
Source of Recipe
Red Lobster
Fans of this dish say the best part is the pina colada dipping
sauce. And it's true, that sauce is so good you could eat it with a
spoon. But the coconut shrimp is pretty awesome too, even on its own.
Red Lobster's secret formula includes Captain Morgan's Parrot Bay
rum, which sweetens up the batter as well as adding a great coconut
flavor (plus you can whip up a nice cocktail with it while you're
cooking, if that's your thing). Panko breadcrumbs -- which lend a
nice crunch to the batter -- can be found in the aisle of your market
where all the Asian foods are parked. This secret recipe makes two
times the size of a serving you get at the Lobster, so there should
be enough for everyone. The real thing comes with salsa on the side
in addition to the pina colada sauce, but you may not even want to
include it.
Pina Colada Dipping Sauce
1/2 cup sour cream
1/4 cup pina colada mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar
Shrimp
6 to 8 cups canola oil (as required by fryer)
12 large shrimp, peeled and deveined (about 1/2 pound)
1 1/2 cups 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 breadcrumbs
1/2 cup shredded coconut
On the side
Salsa
1. 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.
2. Heat oil to 350 degrees.
3. Measure 3/4 cup of flour into a medium bowl. In another medium
bowl mix together the remaining 3/4 cup flour, sugar, and salt. Stir
milk and rum into flour mixture. Let this batter stand for five
minutes. While the batter rests, combine panko breadcrumbs and
shredded coconut into a third medium bowl.
4. 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.
5. 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.
6. 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 towels to drain.
7. Serve shrimp with pina colada dipping sauce on the side, along
with a small dish or your favorite salsa.
Serves 3 to 4 as an appetizer.
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