Paula Deens Coconut Shrimp With Orange Marmalade Dipping Sauce Recipes

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PAULA DEEN'S COCONUT SHRIMP WITH ORANGE MARMALADE DIPPING SAUCE



Paula Deen's Coconut Shrimp With Orange Marmalade Dipping Sauce image

Make and share this Paula Deen's Coconut Shrimp With Orange Marmalade Dipping Sauce recipe from Food.com.

Provided by Punky Julster

Categories     Coconut

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups sweetened flaked coconut
2 cups breadcrumbs
kosher salt
fresh ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
vegetable oil, for frying
1/2 cup orange marmalade
1 -2 tablespoon dark rum

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.

Nutrition Facts : Calories 877.2, Fat 25.1, SaturatedFat 17, Cholesterol 231.4, Sodium 815.5, Carbohydrate 135.9, Fiber 6.5, Sugar 47.8, Protein 26.3

ORANGE DIPPING SAUCE FOR COCONUT SHRIMP



Orange Dipping Sauce for Coconut Shrimp image

This is the perfect dipping sauce for coconut shrimp, similar to what is served in many restaurant chains. It would also be great with chicken strips. Add more or or less hot sauce according to taste.

Provided by Valerie Brunmeier

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 10

Number Of Ingredients 4

½ cup orange marmalade
¼ cup honey
¼ cup Dijon mustard
4 drops hot pepper sauce (such as Tabasco®), or to taste

Steps:

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

Nutrition Facts : Calories 71.4 calories, Carbohydrate 18.8 g, Fiber 0.1 g, Protein 0.1 g, Sodium 168.6 mg, Sugar 16.6 g

COCONUT SHRIMP WITH ORANGE MARMALADE



Coconut Shrimp with Orange Marmalade image

Classic fried coconut shrimp with a sweet and savory dipping sauce.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 8

2 dozen peeled and de-veined large shrimp
4 large beaten eggs
2 cups all purpose flour
2 cups breadcrumbs
2 cups (or grated) shredded sweetened coconut
1/2 cup orange marmalade
1 to 2 tablespoons dark rum
for frying oil

Steps:

  • In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs and breadcrumb 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 oil to 350 °F. Fry the shrimp in batches until golden brown and cooked through. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.
  • Make a dipping sauce by heating the marmalade over low heat. Thin with rum as desired.

COCONUT FRIED SHRIMP WITH DIPPING SAUCE - BOBBY DEEN



Coconut Fried Shrimp With Dipping Sauce - Bobby Deen image

This is courtesy of Bobby Deen and the food network. If you love coconut shrimp, you will love this recipe!! The coconut actually sticks to the shrimp and the sauce is great! Very how much red pepper flakes to taste and enjoy.

Provided by Everything Sweet

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
peanut oil (for frying)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water
2 cups shredded sweetened coconut
1/2 cup breadcrumbs
1 lb shrimp, peeled and deveined

Steps:

  • Dipping Sauce:.
  • Add all the sipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
  • In a large, heavy pot, heat 2-inches of the peanut oil to 325degrees f. Or use a deep fryer.
  • Meanwhile in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
  • In a wide shallow bowl, toss the coconut and bread crumbs together.
  • Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the cocnut adhere.
  • Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
  • Serve the shrimp with the dipping sauce.

Nutrition Facts : Calories 537.8, Fat 14.7, SaturatedFat 11.6, Cholesterol 239, Sodium 1943.3, Carbohydrate 72.1, Fiber 5.5, Sugar 40.5, Protein 30.7

COCONUT SHRIMP WITH ORANGE MARMALADE SAUCE



Coconut Shrimp With Orange Marmalade Sauce image

Make and share this Coconut Shrimp With Orange Marmalade Sauce recipe from Food.com.

Provided by carolinafan

Categories     Coconut

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon jamaican jerk spice
1/2 teaspoon paprika
1 cup unsweetened coconut milk
1 3/4 cups unsweetened shredded wheat cereal, crushed
1/2 cup shredded coconut
24 large tail-on shelled shrimp (about 1-1/2 pounds)
Crisco shortening, for deep frying
1/2 cup smucker's orange marmalade
1 tablespoon lime juice
2 teaspoons canola oil
1/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon hot pepper sauce (or to taste)

Steps:

  • Combine flour, cornstarch, jerk seasoning and paprika in a shallow bowl.
  • Pour coconut milk into a second bowl.
  • Combine the shredded wheat and shredded coconut in third bowl.
  • Lay out cooling racks and place waxed paper underneath them to catch drippings.
  • Working in assembly line fashion, hold each shrimp by the tail, coat with the flour mixture, dip into the coconut milk and coat with the crushed wheat/coconut mixture. Place shrimp on a rack and repeat process until all shrimp are coated.
  • Melt enough Crisco shortening to equal 2 inches in a deep frying pan, or use an electric deep fryer half filled with shortening; heat to 350. (365 for electric fryer).
  • Fry 6 or 8 shrimp at a time, for 1 to 2 minutes or until golden and crispy. Bring oil back to 350 (365 for electric fryer) before frying each batch.
  • As each batch finishes, drain shrimp on a paper towel before transferring to a serving platter.
  • Serve hot or warm with orange marmalade sauce.
  • Orange Marmalade Sauce:.
  • Place all ingredients into a food processor and pulse until almost smooth. Place mixture in a small serving bowl and set aside.

Nutrition Facts : Calories 205.1, Fat 9.5, SaturatedFat 7.3, Cholesterol 32.2, Sodium 144.3, Carbohydrate 26.8, Fiber 0.7, Sugar 14.6, Protein 5.1

PAULA DEEN'S CHEESY SHRIMP ON GRITS TOAST



Paula Deen's Cheesy Shrimp on Grits Toast image

This looked so good to me when I watched Paula make it the other day on her show. I haven't tried it yet, but plan to soon.

Provided by Lvs2Cook

Categories     Grains

Time 1h20m

Yield 48 appetizers

Number Of Ingredients 11

3 (14 ounce) cans chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated parmesan cheese
1/2 teaspoon salt
2 tablespoons butter, melted
8 ounces cream cheese, softened
1 tablespoon half-and-half
1/2 cup grated Italian cheese blend
1 teaspoon chopped fresh parsley leaves
1/2 lb shrimp, cooked, peeled, and deveined and chopped
1/2 cup grated cheddar cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in Parmesan cheese and salt. Remove from heat.
  • Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter (Paula used a clean tomato paste can as a cookie cutter).
  • Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 15 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.).
  • In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar. Broil 5 minutes, or until lightly browned and heated through.

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