Parrot Bay Coconut Shirmp

Seafood is one of my all time favorite meals and Red Lobster is one of my favorite restaurants. I’ve been going to Red Lobster since I was probably 5 or 6 years old. It was one of my grandparents favorite placed to take me and I couldn’t get enough of it. Well I’ve grown up and still love Red Lobster but all of my favorite meals are breaded and thus off limits to me now. BUT you can make some of your favorite Red Lobster dishes at home which is less expensive and with gluten-free ingredients better for you!

One of my favorite appetizers (besides the free biscuits) is the parrot bay coconut shrimp. Delicious crispy shrimp paired with the sweet dipping sauce, just perfect. This recipe will transport you to a seaside paradise any time you make it.

Parrot Bay Coconut Shrimp

Ingredients

• 6-8 cup canola oil
• 12 large shrimp, about ½ pound, peeled and deveined
• 1 cup gluten free panko Japanese-style bread crumbs
• ½ cup flaked coconut
• 1½ cups all-purpose gluten free flour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 1 cup coconut milk
• 2 tablespoons Captain Morgan Parrot Bay Rum

1. Heat your oil to 350 degree in deep fryer or a heavy skillet.
   You will need 3 medium bowls for battering your shrimp.
2. In the first bowl add ¾ cup of gluten free flour.
3. In the second bowl combine ¾ cup gluten free flour, salt and sugar, rum and coconut milk. Let this stand 5 minutes.
4. In the third bowl combine the gluten free bread crumbs and coconut.
5. Butterfly cut each peeled shrimp before you start the battering and leave the tail intact.
6. Batter the shrimp, dipping each one in flour, wet batter and then coat with panko coconut mixture.
7. Place the shrimp on a plate until all of them are battered.
8. Deep-Fry the shrimp in the hot oil for 2-3 minutes or until golden Drain on rack or paper towel.
9. Serve shrimp with piña colada dipping sauce or your favorite shrimp cocktail sauce (or both!)

Piña Colada Dipping Sauce

Ingredients

• ½ cup sour cream
• ¼ cup creme of coconut or Piña Colada non-alcoholic drink mix
• ¼ cup crushed pineapple, drained
• 2 tablespoons granulated sugar

1. Combine sour cream, creme of coconut or Pina Colada nonalcoholic drink mix, sugar and pineapple together.
2. Cover and let chill.
3. You can make this dip first so it will have time to chill. Or choose to serve it a room temperature.

All you need now is a Malibu Bay Breeze and you’re all set to be transported to paradise. Well here you go!

Malibu Bay Breeze

Ingredients

• 1 1/2 oz Malibu coconut rum (You can also use Captain Morgan Parrot Bay coconut rum)
• 2 oz cranberry juice
• 2 oz pineapple juice

1. Blend ingredients and serve over ice

You’re all set to sail away!

ENJOY!

 

La la la YUM! 25 Days of Yum! – Cocktail Hour

Hosting a holiday party? Looking for a delicious cocktail and tasty appetizer to get the party started? Look no further. I have two great recipes that are sure to make your guests smile and asking for the recipe.

Cocktail Time! Creating a drink that is sure to get your guests buzzing is important when hosting any kind of gathering. Paring with a variety of appetizers for your guests to enjoy will definitely make you the hostess with the most-est!

Captain’s Nest

Ingredients

• 1 oz. Captain Morgan Original Spiced Rum
• 2 oz. pineapple juice
• 2 oz. orange juice
• 0.25 oz. amaretto
• Lime wedge

Preparation:

1. In an iced filled shaker combine all the ingredients.
2. Shake well.
3. Strain into an ice filled glass.
4. Garnish with lime wedge.

Serving Facts: Captain Morgan Original Spiced Rum contains 0.35 oz. of alcohol per 1 oz. serving.

We all know appetizers are key to a party. People love to eat and chat and having a great assortment of skewers and finger foods make for easy pre-dinner dining. In 2007, the New York Times published an article entitled 101 Simple Appetizers in 20 Minutes or Less, with so many delicious and easy appetizers that make chips and salsa cringe in the background.

This delicious skewer appetizer is a step up from the traditional shrimp cocktail (which you can never go wrong with on an appetizer table)

Shrimp Mojo de Ajo

Ingredients

• 24 unpeeled, large raw shrimp
• 1/2 cup Mojo de Ajo (recipe below)
• 24 (6-inch) wooden skewers

Garnishes: lime wedges, fresh cilantro sprigs, coarse sea salt

1. Peel shrimp, leaving tails on, if desired. Combine shrimp and Mojo de Ajo, tossing to coat. Let stand 30 minutes.
2. Meanwhile, soak wooden skewers in water 30 minutes.
3. Remove shrimp from Mojo de Ajo, discarding marinade. Thread 1 shrimp onto each skewer.
4. Grill over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Garnish, if desired.

Mojo de Ajo Recipe

• 3/4 cup olive oil
• 2 tablespoons sweet paprika
• 3/4 cup bottled minced garlic
• 5 tablespoons fresh lime juice
• 1 1/2 teaspoons salt

1. Cook garlic in hot oil in same saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until golden. Let stand 5 minutes.
2. Stir in sweet paprika, lime juice, and salt. Store in an airtight container in refrigerator up to 5 days. Allow mixture to come to room temperature before using.

So set up the appetizer table and stock up the bar because your next holiday bash is going to be the finest of them all!

ENJOY!

Related articles

• Holiday Appetizer: Rosemary Shrimp Skewers (livefortheseason.com)
• Cranberry Ginger Fizz Cocktail!!! Yum on a dime! (bloomingoutoffocus.com)