Cindy's Pampered Chef Kitchen

If you have ever thought about having a Pampered Chef party, this is the month to do it! Not only do you get 60% off hostess special, half price items, up to 30% discount you are going to receive DOUBLE hostess points. What does that mean, you ask? Let's say you have a $1000 party, normally you would receive $215 in FREE product...this month you would $430 in FREE product of your choice! Contact me to pick your date, give me a guest list and I will do the rest.

Red Lobster Parrot Bay Coconut Shrimp and Sauce

1 Cup plain bread crumbs
¼ Cup cornstarch (mix with coconut and bread crumbs)
1 Cup sweetened coconut flakes
½ Cup pina colada mix
1 Tablespoon powdered sugar
3 Tablespoons spiced rum
½ Cup cornstarch
Vegetable oil for frying
½ pound large shrimp (butterfly the shrimp)

Dipping Sauce

1 Cup pina colada mix
¼ Cup water
2 Tablespoon crushd pineapple (drained)
1 Tablespoon sweetened coconut flakes plus
1 Teaspoon sweetened coconut flakes
3 Tablespoons powdered sugar plus
1 Teaspoon powdered sugar
1 ½ Teaspoon cornstarch
3 Teaspoon cold water

Direction:

Mix bread crumbs, ¼ cup cornstarch , and coconut in a deep bowl and set aside.

Combine pina colada mix , powdered sugar and rum in a small mixing bowl and set aside. Place ½ cup cornstarch in a separate bowl.

Heat oil for frying. Oil is ready for frying shrimp when it reaches 375 degrees F. Coat shrimp first in cornstarch, then into the pina colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into pina colada mix, then again into coconut, and then the bread crumbs mixture.

Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.

Sauce:

Mix pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan.

Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes.

Mix cornstarch and water together, add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Shrimp.