Coconut Shrimp are one of my favorite appetizers when I'm out at an Asian restaurant. This recipe for Beer Battered Coconut Shrimp is delicious. It offers the great coconut flavor of a coconut shrimp with the great, crunchy coating of a beer batter.
You can create any type of dipping sauce that you like. The marmalade dipping sauce below offers a very nice sweet, tart, and spicy flavor profile. It is really refreshing! Garnish with fresh cilantro if that is a flavor you enjoy!
- 1 pound peeled (tails on) and deveined fresh shrimp (preferably jumbo sized)
- 1 cup pancake mix (plain)
- 1 cup beer (a lighter beer is better)
- 2 tablespoon coconut milk
- 1/4 cup all purpose flour
- 1 cup coconut flakes (and more on hand just in case!)
- Light cooking oil (like canola oil)
- Rinse the shrimp well and butterfly them
- Combine pancake mix, beer and coconut milk and mix well with a whisk to remove lumps. Dredge the shrimp in flour, then beer batter, then coat with the coconut. NOTE: have this done before heating oil as they need constant attention or they will burn
- Heat the oil in sauce pan (2-3 inches deep) over medium to almost med-high (about 350 degrees F). Fry the shrimp 5 to 6 at a time, until golden brown on all edges. Drain on paper towel and serve with sauce.
For Marmalade Dipping Sauce
- 1 cup rough cut orange marmalade
- 5 Teaspoons minced, fresh ginger
- 1 Tablespoon minced garlic
- 1/3 cup fresh lemon juice
- 1/2 – 3/4 Teaspoon red pepper flakes
This recipe for Super Rich Mac and Cheese is completely indulgent. Mac and Cheese is a comfort food and can be served as a stand-alone or as a side dish. I like serving this super rich mac and cheese with a simple garden salad.
Add a twist by adding 4 ounces of diced pancetta. If you decide to add pancetta, dice the pancetta and brown it in a bit of oil. Sprinkle the pancetta on top of the mac and cheese just prior to baking.
- 1 tablespoon salt plus 2 tablespoons salt for macaroni water
- 1 pound large elbow macaroni
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 cup heavy cream or half and half
- 1 tablespoon freshly ground black pepper
- 1 pound white Cheddar, shredded
- 4 ounces Romano, shredded
- 4 ounces Asiago, shredded
- 2 cups panko bread crumbs
- Preheat oven to 325 degrees.
- Bring a large pot filled with water and 2 tablespoons of salt to a boil. Cook macaroni according to box directions. Drain. Set aside.
- In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until completely dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream or half and half, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until all cheeses are fully melted, stirring to prevent sticking.
- Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni in a 13 by 9 inch, greased baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown.
Tuna Casserole is has many faces. Everyone has had a tuna casserole at some point and most of us have a favorite recipe for a tuna casserole.
This recipe for tuna casserole is one of my favorites. It is like a super creamy mac and cheese with tuna. Tuna is always something on my pantry shelf as are these condensed soups. In fact, I always have some kind of pasta in the pantry as well so it this is recipe that I often make when I don't feel like running to the store or fussing much.
- 2 cups uncooked small macaroni or penne pasta
- 2 cans (5 oz) albacore tuna, drained
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 can (14.5 oz) green peas
- 1- 1/4 cup milk
- 2 cups shredded cheddar cheese
- 1/2 can (6 oz) french fried onion rings (optional)
- Cook macaroni according to package directions.
- While macaroni is cooking, mix the rest of the ingredients (except onion rings) in a sauce pan over medium heat until cheese is melted.
- Drain macaroni and combine with the sauce. Pour into a buttered casserole dish.
- Bake covered at 350 degrees F for 25 minutes.
- Remove from the oven and place onion rings on top. Return to the oven and bake uncovered for 10 minutes until the casserole is bubbly and onion rings are toasted.
- Let stand for about 15 minutes before serving.