Welcome to my Kitchen!

As often as possible you will find new recipes, that I have found on the internet, from others and some that are family favorites. Most are easy and use common ingredients found in most kitchens. Not all pictures are taken by me, but I do add my own pictures as soon as I can after I have made the recipe and remember to take the picture. Pull up a chair, help yourself to some coffee and make yourself at home. Please leave a comment, I appreciate feedback. Thank you.

Wednesday, October 8, 2014

Coconut shrimp or chicken with Dipping sauce

Baked coconut shrimp or chicken

2/3 cup  BAKER'S ANGEL FLAKE Coconut, toasted
1 pkg.  SHAKE 'N BAKE Chicken Coating Mix

1  egg
2 Tbsp.  water
1 lb.  uncooked extra-large shrimp, peeled with tails left on, deveined

HEAT oven to 400°F.

COMBINE first 2 ingredients in pie plate; set aside. Whisk egg and water in separate pie plate until blended.

DIP shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure.
BAKE 10 to 12 min. or until shrimp are done.


**COCONUT CHICKEN FINGERS,  Prepare as directed, substituting boneless skinless chicken breasts, cut into 1/2-inch-wide strips, for the shrimp and increasing the baking time to 20 to 25 min. or until chicken is done.


Dipping Sauce
½ Cup Sour Cream
¼ Cup Non Alcoholic Piña Colada drink mix
¼ Cup Crushed Pineapple
2 Tbs Sugar

Combine all ingredients for the dipping sauce into a medium sized bowl and mix them together.
Place in refrigerator to allow sauce to chill. 


Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)