RED LOBSTER PARROT BAY COCONUT SHRIMP
Pina Colada Dipping Sauce
1/2 cup sour cream..........................................1/4 cup pina colada nonalcoholic drink mix (powdered)
1/4 cup crushed pineapple (canned) ............2 TB granulated sugar
Shrimp
6-8 cups canola oil (per deep fryer instructions)
12 large shrimp, peeled and deveined (about 1/2 pound)
1-1/2 cups all-purpose flour ……………….... 2 TB sugar
1/4 tsp salt …………………………………….......... 1 cup milk
2 TB coconut rum ………………………….......… 1/2 cup flaked coconut
1 cup Panko (Japanese-style bread crumbs)
***
Prepare pina colada dipping sauce first by combining all the ingredients. Cover and chill in fridge while you make the shrimp.
Heat oil to 350 in deep fryer (or cast-iron deep skillet).
Measure 3/4 cup flour into a medium bowl. ~
In another medium bowl mix together remaining 3/4 cup flour, sugar, and salt. Whisk milk and rum into flour mixture. Let this batter stand for five minutes. ~ While the batter rests, combine Panko and shredded coconut into a third medium bowl.
Butterfly cut each shrimp before you start the battering: (Use sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open). Leave 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 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. Serves 2-3