Paula Deens Coconut Shrimp With Orange Marmalade Dipping Sauce Recipes

Steps:

• Combine all ingredients in a small bowl, whisk well and chill 1 hour.

Steps:

• Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
• Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
• Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
• Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

Steps:

• Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.

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:

• To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
• To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
• Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
• Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
• Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
• To serve, ladle chicken, gravy, and dumplings into warm bowls.
• Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

Steps:

• Make Caribbean dipping sauce. In a medium saucepan, melt butter over medium-high heat. Add pepper and ginger, and cook 2 minutes, stirring frequently. Reduce heat to medium-low, and stir in marmalade, lime juice, and salt. Simmer 5 minutes, stirring frequently.
• Cut tenderloin in half crosswise. Cut each half lengthwise into 4-inch thin strips. Place pork in a heavy duty re-sealable plastic bag.
• In a small bowl, combine soy sauce, olive oil, garlic, and jerk seasoning. Pour over pork. Seal bag, and marinate pork in refrigerator, 1 hour.
• Turn on broiler.
• When ready to cook the pork, line a broiler pan with aluminum foil. Lightly grease rack and place on pan. Remove pork from bag; discard marinade.
• Thread pork onto skewers in an "s" shape. Place skewers in a single layer on a prepared pan. Broil 5 inches from heat for 8 minutes, turning once. Serve warm with Caribbean Dipping Sauce.

Steps:

• Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 T. of sherry and the thyme.
• Saute onions in butter until soft.
• Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes.
• In a separate bowl, combine tomato soup and milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster sautee.
• Simmer over low heat for 3-5 minutes.
• Add more sherry to taste.
• Cool, then mix in blender until thick and smooth.
• To serve, reheat in a double boiler.
• Add more sherry to taste and garnish with chopped parsley.
• NOTE: I boiled 2 lobster tails in salted water for approximately 5 minutes. Then, I let them cool and removed the meat.

Steps:

• Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
• In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.
• Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
• Drain shrimp on paper towels.
• Enjoy!

Steps:

• Mix ingredients together and serve with Coconut Shrimp.

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.