Monday, June 3, 2013

Birthday Dinner? Dinners???

Original plan was for Crab Au Gratin, Salad and Apple Brown Betty...Salad with my Bleu Cheese Dressing is the only part of the Original Plan that has happened so far! :)

Friday night...the actual night was Baked Spaghetti & Next Best Thing to Robert Redford Pie...






Yesterday, still no Crab for the Au Gratin and desserts still on hand...so,



Filet Mignon, Salad and Corn on the Cob! YUMMY! According to Rick, "PERFECTION!"



Well, another day has passed and still no Crab Au Gratin! :)

Parrot Bay Coconut Shrimp w/Pina Colada Dipping Sauce

Serves: 4
Prep. Time: 0:35
1 1/2 cup corn starch - divided
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 1/2 cup liquid piña colada drink mix - divided
2 Tbls. powdered sugar
1/3 cup Parrot Bay Coconut rum
1 lb. raw jumbo shrimp - peeled, deveined, butterflied
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained
 
  

-Place 1 cup corn starch in a bowl; set aside.
-Combine bread crumbs, 1/2 cup corn starch, and coconut flakes in a separate bowl; set aside.
-Combine 1 cup pina colada drink mix, powdered sugar, and rum in a separate bowl; set aside.
-Coat shrimp in corn starch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture, and back into coconut mixture.


-Carefully drop each coated shrimp into 375 degree oil, fry until golden brown; drain on brown paper bags.
-To make sauce, combine 1/2 cup piña colada drink mix, sour cream, and pineapple.
-Dip fried shrimp in sauce.
BTW, Rick declared the Shrimp & Dipping Sauce was "WICKED!"

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