Category Archives: Seafood

Appetizers, Main Dish, Seafood

Coconut Shrimp 2

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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 coconut rum
1 cup panko Japanese-style bread crumbs
1/2 cup flaked coconut 
On the side:
salsa
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 bread crumbs 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 or your favorite salsa.
Appetizers, Main Dish, Seafood

Coconut Shrimp

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Coconut Shrimp

1 cup beer , flat
1 cup self-rising flour
2 cups coconut flakes, (1 – 7oz. package)
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
dash paprika
For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium sized bowl.  Mix well and refrigerate, covered for at least one hour.
Prepare marmalade sauce, refrigerate.
Prepare the shrimp by de-veining and peeling off the shell back to the tail.  Leave the last segment of the shell plus the tail fins as a handle. When batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees.  Use enough oil to completely cover the shrimp.  Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering.  Sprinkle each shrimp lightly with paprika before the next step.  Dip one shrimp at a time into the batter, coating generously.  Drop battered shrimp into the coconut and roll around so it is well coated. Fry four shrimp at a time for 2-3 minutes or until the shrimp become golden brown.  You may have to flip the shrimp over halfway through cooking time.  Drain on paper towels briefly before serving.

Serve with marmalade sauce.

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Coconut Shrimp

Coconut Shrimp

Ingredients

1 cup beer , flat

1 cup self-rising flour

2 cups coconut flakes, (1 - 7oz. package)

2 tablespoons sugar

1/2 teaspoon salt

12 jumbo shrimp

dash paprika

MARMALADE DIPPING SAUCE

Instructions

For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium sized bowl. Mix well and refrigerate, covered for at least one hour.

Prepare marmalade sauce, refrigerate.

Prepare the shrimp by de-veining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail fins as a handle. When batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees. Use enough oil to completely cover the shrimp. Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step. Dip one shrimp at a time into the batter, coating generously. Drop battered shrimp into the coconut and roll around so it is well coated. Fry four shrimp at a time for 2-3 minutes or until the shrimp become golden brown. You may have to flip the shrimp over halfway through cooking time. Drain on paper towels briefly before serving.

http://cookingwith.sharonspringfield.com/blog/coconut-shrimp/

 

Main Dish, Mexican, Seafood

Chi Chi’s Seafood Enchilada

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6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons lobster base
3 1/2 cups 2% low-fat milk
1 cup white wine or cooking sherry
8 ounces Monterey jack cheese, shredded
1 (4 ounce) can baby shrimp
2 (8 ounce) packages imitation crabmeat, flake style
10 (6 inch) flour tortilla, old mission restaurant style
paprika
FOR THE SAUCE:
Melt butter in a 2 quart saucepan over medium heat.  Add flour. cook and stir for 5 minutes, add 1/2 tsp white pepper.  Stir in 2 tablespoons lobster base and cook for an additional minute.  Add milk & wine.  Add 2 oz. of the cheese, continue to cook until thickened.      
FOR THE CRAB MIX:
Lightly chop the flaked imitation crab.  Combine with shrimp in a medium size bowl.  Add 1.5 cups of cold sauce.  Mix well.      
FOR THE ENCHILADAS:
Lay out the tortillas on a flat surface.  Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll.  Place flap side down onto a plate or in your baking dish.  Ladle warm sauce over the enchiladas.  Top with remaining Monterey jack cheese.
Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.  Watch and do not allow to burn (brown spots).  Sprinkle with paprika.
 5  Servings
Asian, Main Dish, Pasta, Seafood

Camp Stove Pad Thai

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Asian cuisine involves fast, fresh cooking techniques that can produce bold flavors—perfect for camping. Our dinner menu includes an appetizer of easy grilled satay and a simple Pad Thai, both of which are largely made ahead of time.
3 tablespoons vegetable oil
1/3 cup minced shallots
2 teaspoons minced garlic
1/4 cup tamarind concentrate
1/4 cup packed brown sugar
2 tablespoons Asian fish sauce
2 teaspoons chili powder
2 teaspoons lime juice
1 cup shredded carrots
1 cup rinsed bean sprouts
1/4 cup chopped cilantro
1/4 cup chopped green onions
1/2 cup chopped roasted peanuts
1 package (14 oz.) dried rice noodles
1 lime
1 pound frozen cooked shelled shrimp or 1 pound firm tofu
AT HOME:
Buy pad Thai sauce, or make your own. Pour vegetable oil in an 8- to 10-inch frying pan over medium heat. When hot, add shallots and garlic and stir until limp, 3 to 4 minutes. Stir in tamarind concentrate (or substitute 1 tablespoon dark molasses and increase lime juice to 1/4 cup), brown sugar, Asian fish sauce, chili powder, and lime juice; cook 1 minute. Let cool; chill airtight up to 1 week.
Seal carrots, bean sprouts, cilantro, green onions, and peanuts in separate plastic bags; chill vegetables and cilantro.
Purchase rice noodles, lime, and shrimp (pack frozen) or tofu (cut into 1-in. chunks; seal in a bag and chill).
Pack a large pan; a pasta insert or a strainer; a medium pan for sauce; and tongs for combining noodles and sauce.
IN CAMP:
Halve and slice lime.  In a large pan over high heat, bring 3 quarts of water to a boil. Add noodles and cook until barely tender to bite, 3 to 4 minutes. Drain noodles and rinse well in cool water. Return noodles to pan.
In a medium pan over high heat, heat sauce and shrimp or tofu. Add to noodles with carrots, sprouts, cilantro, green onions, and peanuts; mix to coat. Accompany with lime slices.