Cooking with Paula Deen

Coconut Classics

FRIED COCONUT-ORANGE SHRIMP

Makes 6 to 8 servings

Vegetable oil, for frying
1 cup all-purpose flour
3 large eggs
3 cups sweetened flaked coconut, lightly chopped
1½ tablespoons orange zest
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound large fresh shrimp, peeled and deveined (tails left on)
Orange-Pepper Jelly Sauce (recipe follows)

1. In a large Dutch oven, pour oil to a depth of 4 inches; heat over medium-high heat until a deep-fry thermometer registers 350°.

In a shallow dish, place flour. In another shallow dish, whisk together eggs.

Sie lesen eine Vorschau. Registrieren Sie sich, um mehr zu lesen.

Mehr von Cooking with Paula Deen

Cooking with Paula Deen4 min gelesenCookbooks, Food, & Wine
Scrumptious Spring Produce
Makes 6 servings 1 teaspoon salt½ teaspoon ground black pepper6 boneless skinless chicken breasts12 slices center-cut bacon2 (8-ounce) packages sugar snap peas½ cup dry white wine¾ cup heavy whipping cream2 tablespoons Dijon mustard 1. Preheat oven t
Cooking with Paula Deen5 min gelesenRegional & Ethnic
Food And Fun In The Music City
THERE’S NO DOUBT THIS THRIVING CITY is a favorite Southern destination. Nashville, Tennessee, is known and beloved worldwide for its all-encompassing contributions to the music industry, but its impressive sights and culinary scene are also to thank
Cooking with Paula Deen3 min gelesenRegional & Ethnic
Breakfast for Dinner
Spicy Tomato-Poached Eggs Tater Tot Breakfast Casserole Cornmeal Pancakes Fruit Salad with Honey-Orange Dressing Makes about 4 cups (photo on page 50) ⅓ cup fresh orange juice2 tablespoons honey¼ teaspoon ground cinnamon4 kiwis, peeled and chopped2 c