Thursday, July 14, 2011

Coconut Shrimp with Pina Colada Dipping Sauce

Coconut Shrimp with Pina Colada Dipping Sauce

1/2 lb large shrimp, deveined and butterflied
1 cup sweetened coconut flakes
1 cup plain bread crumbs
3/4 cup cornstarch
1/2 cup Pina Colada mix
3 tbs spiced rum (I use Captain Morgan)
1 tbl powdered sugar
Vegetable oil (for frying)

Dipping Sauce Ingredients:
1 cup Pina Colada mix
1/4 cup water
2 tbl crushed pineapple drained
2 tbl + 1 tsp sweetened coconut flakes
3 tbl + 1 tsp powdered sugar
1 1/2 tsp cornstarch
3 tsp cold water

Make the sauce first by mixing the 1 cup Pina Colada mix, 1/4 cup water, pineapple, 2 tbl +1 tsp coconut, and 3 tbl +1 tsp powdered sugar in a small saucepan.
Heat on medium low until the sauce begins to simmer, stirring frequently.
Let mixture simmer slowly for 10 minutes.
In a separate bowl, mix 1 1/2 tsp cornstarch and 3 tsp cold water together until cornstarch is dissolved.  
Add liquid cornstarch to mixture slowly and let simmer 3-5 minutes, stirring frequently.
Remove from heat and allow to come to room temperature while the shrimp is prepared and cooked.
Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl.
In a separate bowl, combine Pina Colada mix, powdered sugar, and rum.
In another bowl, place 1/2 cup cornstarch.
Heat oil for deep frying (either in a deep fryer, or enough in a deep pan to cover the shrimp as they cook).  Oil is ready to fry shrimp when it reaches 375*.
Coat shrimp in cornstarch first, then in the Pina Colada mix,and finally dust with the bread crumb mix.
Second coat with the Pina Colada mix and then the bread crumb dustings again.
Place prepared shrimp into the hot oil and fry until golden brown.
Remove from the fryer and drain on a paper towel to help remove some of the oil.
Serve hot with the room temperature dipping sauce.

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