Coconut Shrimp with Pina Colada Dipping Sauce

Coconut Shrimp with Pina Colada Dipping Sauce

Ingredients:
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.

Cuban Ropa Vieja Recipe

Growing up in Miami, I had the pleasure of learning all there is to know about delicious Cuban food.  But when I moved away to Atlanta (and then Massachusetts), I couldn't find any quality Cuban food anywhere.  Luckily I found this recipe along the way to give me just a taste of what I was missing.  Even now that I have returned to sunny Florida, I still make this as homemade ropa vieja just can't be beat.

Ingredients:
1 Tbl vegetable oil
2 lbs beef flank steak
1 cup beef broth
1 8oz can tomato sauce
1 small vidalia onion, sliced
1 green pepper, seeded and sliced into strips
2 cloves chopped garlic
1 6oz can tomato paste
1 tsp ground cumin
1 tsp chopped fresh cilantro
1 Tbl olive oil
1 Tbl apple cider vinegar
Mojo marinade (I use Badia brand, available in the ethnic aisle in your local grocery store)
Yellow rice
Black beans (see recipe below)

Marinate the steak overnight in the Mojo marinade.
Heat vegetable oil in a large skillet over medium-high heat.
Brown the steak on both sides (about 4 minutes per side).
Transfer steak to a crock pot.
Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil, and vinegar.
Stir until well blended.
Cover and slow cook on High for 4 hours or Low for 10 hours until beef shreds easily.
When ready to serve, shred meat and mix in with the sauce, and serve with rice and beans.

Black beans
Ingredients:
2 cans black beans
1 vidalia onion diced finely
1 green pepper diced finely
2 Tbl minced garlic
2 Tbl chopped black olives
1 tsp chopped fresh cilantro

Mix all ingredients together and place into a small crock pot and cook on Low for 1 hour.
Serve on top of yellow rice.