Parrot Bay Coconut Shrimp (Red Lobster Copycat Recipe)

Shrimp is my absolute favorite food!  Coconut Shrimp is such a treat that is usually reserved for a special occasion, but I must admit, we go to Outback Steakhouse and have never had the meal at Red Lobster. Having said that, Red Lobster is one of my favorite restaurants and I have never had anything there that I did not like.

Now we can enjoy Coconut Shrimp more often in the comfort of our home!

And I must say that the Pina Colada Dipping Sauce sounds much better than the Orange Marmalade type of sauce that I have had at the other place.  We'll see . . .

Ingredients


Pina Colada Dipping Sauce

• 1/2 cup sour cream
• 1/4 cup pina colada nonalcoholic drink mix
• 1/4 cup crushed pineapple (canned)
• 2 tablespoons granulated sugar

Shrimp

• 6 -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 Parrot Bay coconut rum
• 1 cup panko Japanese-style bread crumbs
• 1/2 cup flaked coconut
• On the side . . . salsa

Directions

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.

Heat oil to 350 degrees.

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.

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.

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.

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.

Serve shrimp with pina colada dipping sauce on the side, along with a small dish of your favorite salsa.


Photo and Recipe Source:  Food.com
from their collection of Red Lobster Copycat Recipes

Chocolate Chip, Oats and Caramel Cookie Squares

Chocolate and caramel . . . such an awesome combination!

This recipe will satisfy any sweet tooth cravings for sure.

Perfect dessert to take to a party.

Ingredients

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1 cup quick-cooking oats

Dash salt, if desired

2/3 cup caramel ice cream topping

5 tablespoons Pillsbury BEST® all-purpose flour

1 teaspoon vanilla

3/4 cup Fisher® Chef's Naturals® Chopped Walnuts

1 cup Hershey's® semi-sweet baking chips (6 oz)

Directions

Heat oven to 350°F. 

In large bowl, break up cookie dough. 

Stir or knead in oats and salt. 

Reserve 1/2 cup dough for topping. 

In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.

Bake 10 to 12 minutes or until dough puffs and appears dry.

In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and baking chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.

Bake 20 to 25 minutes longer or until golden brown. 

Cool 10 minutes. 

Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. 

For bars, cut into 4 rows by 4 rows. Store tightly covered.

Recipe and Photo Source:  Pillsbury.com 

from

Bake-Off® Contest 37, 1996

Niela Frantellizzi

Boca Raton, Florida

I shared this recipe at these linky parties:

Olive Garden Alfredo Sauce

The first time I had Fettucine Alfredo was at the italian restaurant at Epcot Center.  It was instant love!  Prior to that awesome experience, it was my belief that the only sauce that went on pasta was a tomato sauce that cooked for hours and hours.  From that day on, Alfredo Sauce is my favorite thing to put on pasta and I can never have enough recipes to try and I rarely make it the same way.

On a lazy day, I use any brand of Alfredo Sauce in the jar, preferably roasted red pepper and doctor it up with a sofrito of whatever type of peppers I have on hand, green onion with all the stems or regular onion, parsley and lots of garlic.  I love adding steamed broccoli and fresh mushrooms to the sauce . . . try it sometime!

This copycat recipe that has been all over the internet is based on Olive Garden Restaurant's Alfredo Sauce which is so fast and easy, it probably takes less time than my doctored up sauce in a jar.  It is a basic recipe that can still handle the steamed broccoli and mushrooms. 

I've had the Fettucine Alfredo with Shrimp at Olive Garden and loved it!

Ingredients

• Pasta
• 1 stick of butter
• 1 clove of minced garlic
• 1 pint of heavy cream
• 1 cup of Parmesan cheese
• 2 tablespoons cream cheese
• salt and pepper

Instructions

Make pasta somewhere in this process.  I say this since I am very picky about my pasta being al dente, as are many other people in this world.  I always try to time the making of the pasta as the last thing to finish so it is just the way I want it . . . especially if you love angel hair pasta like I do . . . ready in 2 minutes!

In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes.

Add cream and cream cheese and cook until bubbly, followed by the Parmesan Cheese . . . mix until the cheese melts. 

Add salt and pepper to taste.

Mix some sauce with the pasta to keep it from sticking.

Skillet Chicken Nachos

I  love quick and easy one pot meals, especially when they show promise of versatility like this recipe from Betty Crocker.  It can be made with chicken, beef, pork or no meat at all.

Have you discovered the convenience of frozen chicken tenderloins?  They aren't usually very pricey and often go on sale.  You can take them from freezer to skillet as they thaw out before they are browned.  Perfect for this type of meal!  I have used them for years.  They also have boneless and skinless chicken breasts, but I prefer the tenderloins.  Try it sometime!

Ingredients

• 1 tablespoon olive or vegetable oil 
• 1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces 
• 1 package (1 oz) Old El Paso® taco seasoning mix 
• 1 can (8 oz) tomato sauce 
• 1 medium red bell pepper, chopped (1 cup) 
• 1 can (15 oz) Progresso® black beans, drained, rinsed 
• 1 can (7 oz) Green Giant® Niblets® whole kernel sweet corn, drained 
• 2 cups shredded Mexican cheese blend (8 oz) 
• 6 oz tortilla chips (about 42 chips) 
• 1/4 cup chopped fresh cilantro

Directions

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.

Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted. Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

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  For Skillet Beef Nachos:
• Substitute 1 1/4 lb ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.
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