You will be full for DAYS. Really, you'll be in a food coma after this meal. I made rice and salad to go with it, and didn't eat a bite of it. =D
My husband brought home 10 pounds of jumbo shrimp from the Gulf Shores. I have many many many recipes I want to try!
BEER-BATTERED COCONUT SHRIMP
1 pound peeled (tails on) and deveined fresh shrimp (preferably jumbo sized)
1 cup pancake mix (plain)
1 cup beer (a lighter beer the better..)
2 tblsp coconut milk
1/4 cup all purpose flour
1 cup coconut flakes (and more on hand just in case!)
Light cooking oil (like canola oil)
Rinse the shrimp well and butterfly them [cut them down the middle almost through, then spread it out, like butterfly wings, but still attached by the middle].
Combine pancake mix, beer and coconut milk and mix well--no lumps. Dredge the shrimp in flour, then beer batter, then coat with the coconut. [have this done before heating oil--they need constant attention or they will burn--fast!]
Heat the oil in sauce pan [2-3 inches deep] over medium to almost med-high (about 350 degrees F). Fry the shrimp 5 to 6 at a time, until golden brown on all edges. Drain on paper towel and serve with sauce.\
And now for the sauce.....
PINA COLADA DIPPING SAUCE
1 cup pina coloda mix
1/4 cup water
2 tablespoons crushed pineapple
1 heaping tablespoon sweetened coconut flakes
3 heaping tablespoons powdered sugar
1 teaspoon cornstarch
3 teaspoons cold water
Mix together all ingredients, except cornstarch and cold water, in small saucepan. Heat on medium-low temperature until sauce begins to simmer [careful, it can overflow!], stirring frequently. Let mixture simmer slowly for about 10 minutes.
Mix cornstarch and cold water together, and then add it to the saucepan. Let sauce simmer for 5 minutes longer, until at desired thickness.
Remove from heat and serve after cooling off just a bit.