Red Lobster Parrot Bay Jumbo Coconut Shrimp Recipe

The first time someone introduced me to Red Lobster Parrot Bay Jumbo Coconut Shrimp I was baffled. How come no one told me earlier about this?! The Red Lobster Parrot Bay Jumbo Coconut Shrimp is now one of the favourite dishes at Red Lobster.

Well now you can make your own Red Lobster Parrot Bay Jumbo Coconut Shrimp at home! Serve it to your friends and they will all beg you for the recipe. Make your own for a fraction of the price and no one will even guess that it’s not take out!

For your Red Lobster Parrot Bay Jumbo Coconut Shrimp recipe you will need the following ingredients:

• 12 large jumbo shrimp peeled and cleaned with the tail intact
• 6 to 8 cups canola or vegetable oil
• 1 1/2 cups all-purpose flour
• 2 tbs granulated sugar
• 1/4 tsp of salt
• 1 cup of milk
• 2 tbs Captain Morgan’s Parrot Bay coconut rum
• 1 cup of panko (Japanese breadcrumbs asked used to make tempura in Japanese cuisine)
• 1/2 cup shredded coconut

Pina Colada Dipping Sauce Ingredients

• 1/2 cup sour cream
• 1/4 cup pina colada mix
• 1/4 cup cubed canned pineapple
• 2 tbs granulated sugar

Let’s start with the pina colada dipping sauce first. Combine all the ingredients in a medium bowl, cover and place in the fridge.

Heat your oil to 350 degrees in a deep fryer or a large heavy skillet.

In your first bowl, place 3/4 cups of flour into a medium bowl.

In your second bowl, mix together the remaining 3/4 cup flour, sugar, and salt. Stir in the milk and rum into the mixture and let the batter stand for five minutes.

In your third bowl, combine the panko, Japanese breadcrumbs, and shredded coconut.

Butterfly cut each peeled shrimp before you start the battering and leave the tail intact. Dip each jumbo shrimp once into the first (flour mixture), second (wet mixture) and then third bowl (panko/coconut mixture).

Place the shrimp aside on a plate until all of them are battered.

Fry the jumbo shrimp by placing them one at a time into the hot oil for 2 to 3 minutes or until the shrimp turns golden brown. You can place the shrimp on a plate with a paper towel to absorb some of the excess oil.

Serve shrimp with pina colada dipping sauce. If you are throwing a large party, adjust the Red Lobster Parrot Bay Jumbo Coconut Shrimp recipe accordingly and multiply the needed ingredients.

Do you want to learn more secret recipes from places such as Applebees, Starbucks, T.G.I. Fridays, Outback Steakhouse, The Cheesecake Factory, The Olive Garden, PF Chang, Red Lobster, Chili’s and much much more?

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Warm Breakfasts to Soothe the Winter Blues

Breakfast is well known as the most important meal of the day. That being said, you may not have that thought in mind when you stumble from bed on a cold winter’s morning. It can sometimes be tough to resist the lazy impulse to simply pop some bread in the toaster and settle for buttered toast, rather than cook up something hardy and filling. For mornings like this, you need something warm that doesn’t require a great deal of preparation (especially important for the non-early bird types!). This article has some great breakfast recipes that are tasty whether you prepare them fresh in the morning or the day before.

Fruit Scones

2 cups All-Purpose Flour
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/3 cup Sugar
1 Egg
8 tablespoons Crisco (or frozen butter)
1/2 cup Raisins, Sultanas, Dates, Cherries—whatever you like
1/2 cup Sour Cream

In a bowl, mix together the dry ingredients (flour, baking powder and soda, salt, sugar). When this is mixed, grate the frozen butter or drop small clumps of Crisco into the mixture. Start working it in with your fingers until the mix resembles coarse meal. Add raisins/fruit. In another bowl, whisk the sour cream and egg together. Add sour cream mixture to the “meal” and blend with a fork—this will make the mixture clump up. Using your fingers as a cup, scoop a bit of the mixture and knead it against the bowl until the moisture spreads through the dough ball. On a floured surface, mold the mass into the desired shape (round, triangular, rectangular, etc.). Do the same with the rest of the mixture, placing the scones on a cookie sheet lined with parchment paper. Leave about an inch of room between scones. Bake at 400 degrees F for about 15 minutes. Let them cool slightly before serving, or place in an air-tight container to be enjoyed the following morning.

Biscuits and Sausage Gravy

1 can of ready-to-bake Biscuits
1 cup Maple-Flavored Ground Sausage
White Pepper Gravy (as thick or thin as you usually make it)

This one is super-easy! Pre-heat the oven to the temperature directed on the biscuits package and put the biscuits in the oven. In a skillet, fully cook the sausage meat, adding salt and pepper if desired. Drain the excess grease from the meat. Make the white pepper gravy per the instructions on the package (make any necessary adjustments to obtain your preferred thickness). Add the sausage to the gravy. When the biscuits are done, serve open-faced with a nice ladle-full of gravy. Enjoy!

Fruit Oatmeal a La Crock Pot

2 cups Raw Oats
2 cups Chopped Apple
1/2 cup Chopped Pecans
1/2 cup Almonds (slivered works best)
1 tablespoon Cinnamon (ground)
1 teaspoon Allspice
1 cup Milk
3 cups Water
2 teaspoons Butter

Mix all of the ingredients in the slow cooker and set it on “low” heat. Let it cook for a minimum of eight hours—overnight is best!

All of these recipes can easily be prepared the day before and are ready to eat (re-heated or not) in the morning. So you see you don’t have to settle for toast when you can have something toasty warm and long-lasting to jump start your energy. You may even find that a nice morning meal can work wonders in helping you brave the wintry season!

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