Coconut Shrimp (w/ Pina Colada Dipping Sauce)

Okay girls, here's the recipe to the winning coconut shrimp. I'm so glad everyone loved it. Glad all my raving wasn't for nothing! By the way, I'm depending on Shaant to post the picture since it was taken on her camera. :-)

COCONUT SHRIMP

Ingredients:

8 large prawns
flour
1 cup shredded coconut
1 cup panko japanese crumbs
oil for frying
parchment or wax paper

Tempura Batter Ingredients:
3/4 cup flour
1/4 cup cornstarch
1/2 tsp. baking powder
1/4 tsp. soda
2 egg whites
1 tsp. salt
1 cup water
1/2 tsp garlic powder
2 tsp. parsley flakes
1 tsp. paprika

Directions:
Clean, peel, and butterfly prawns. Mix up tempura batter by combining ingredients in a bowl and mixing well. Lightly coat prawns with flour, dip in tempura batter, then roll and crust in blend of coconut and panko. Carefully lay prawns on parchment (or wax) paper and freeze for 1 hour to allow bonding of crusting. Deep fry in oil until crust is golden brown. Serve with pina colada sauce.

PINA COLADA DIPPING SAUCE

Ingredients:

1 cup pina colada non-alcoholic drink mix, bottled

1/4 cup water

1 T. crushed pinapple, drained

1 1/2 T. sweetened flake coconut

3 1/2 T. powdered sugar

1 1/2 t. cornstarch

1 T. cold water

Directions:

Mix first 5 ingredients in a saucepan. Heat on med-low heat until sauce begins to simmer; stir frequently. Let simmer slowly for 10-12 minutes. Mix cornstarch and water together, add to sauce, and blend well. Let simmer 3-5 more min while stirring during and after cornstarch is added. Remove from heat and let cool. Serve.

Quick Clam Linguine

I don't know where she originally got this recipe, but I got it from Shaant. After having Troy, she and mom got together with me to give me new recipe and meal ideas for me to use for cooking. I was getting a bit overloaded and needed some help in that area. It really is very quick to cook and is quite tasty.

Ingredients:
1 (9 oz) pkg linguine noodles
2 (6.5 oz) cans minced clams, undrained
1/4 c. butter or margerine
5 cloves minced garlic
1/2 c. whipping cream
1 c. shredded monterey jack cheese
2 T. dried parsley flakes

Directions:
Cook pasta according to directions, drain and set aside. Drain clams, reserving 3/4 c. liquid, set aside. Melt butter in a large skillet over med-high heat; add garlic and cook, stirring constantly for 1 min. Add reserved clam sauce and cream. Bring to a boil; reduce heat and simmer 11 minutes. Add clams, cook over low heat, stirring constantly until heated. Pour over pasta, add

cheese and parsley and gently toss. Serve immediately.