Paula Deens Coconut Shrimp With Orange Marmalade Dipping Sauce Recipes

Steps:

• In a large bowl, combine coconut and bread crumbs and season with salt and pepper.
• Place flour, eggs, and bread crumb mixture into 3 separate bowls.
• Dredge the shrimp in flour and shake off excess.
• Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess.
• Finally, coat the shrimp thoroughly with the bread crumb mixture.
• Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry.
• In a large Dutch oven, heat several inches of oil to 350 degrees F.
• Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying.
• Drain on paper towels.
• For the Dipping Sauce:
• Heat the marmalade in a small saucepan over low heat and thin with rum as desired.

Steps:

• Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

Steps:

• Sauce #1 ~ Marmalade Dipping Sauce:.
• Combine ingredients in a small saucepan over medium-low heat for 10 minutes, stirring occasionally.
• Sauce #2 ~ Pineapple Salsa:.
• Combine ingredients and serve.
• Sauce #3 ~ Apricot Preserves Dipping Sauce:.
• Combine ingredients and serve.
• Sauce #4 ~ Rum Dipping Sauce (from Paula Deen):.
• Combine ingredients and serve.

Steps:

• DIP: Place all ingredients into a food processor and pulse until smooth and place mixture in a small serving bowl; set aside.
• SHRIMP: Melt enough shortening or oil to equal 2-inches in a deep frying pan or use and electric deep fryer heated to 365°F.
• In a shallow dish, combine flour, cornstarch, jerk seasoning, and paprika. Pour coconut milk in a second bowl. In a third shallow dish, combine the crushed shredded wheat and coconut. Layout cooling racks and place waxed paper underneath to catch drippings.
• Hold each shrimp by the tail, coat with flour mixture, dip into coconut milk then into crushed shredded wheat mixture. Place shrimp on rack and repeat process until all shrimp are done.
• Fry 6-8 shrimp are at a time for 1-2 minutes or until golden brown. Drain on paper towels.
• NOTE: Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp in the oven at 375°F.