September 29, 2011

Twisted Tailgate…Coconut Baked Shrimp with Piña Colada Dipping Sauce

Still loving all this football? I know I am! In fact, I may have a bit more money than I used to, based on my ability to pick winners. But I can’t admit to something like that, nor can I admit to having a need to want to buy cowgirl boots with any monies I may have won or not won. Let’s just say I’m going shopping in Nashville next weekend!

However, I can admit to loving Football Foods. All kinds!

This week for my Twisted Tailgate Series I amped up the oft overlooked shrimp. Sure, lots of folks will set out a bowl of shrimp cocktail, but where’s the fun in that? (Nevermind, it’s fun. Shrimp is always good. But this recipe is much MORE fun!)

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I took some gorgeous 21-25 uncooked and peeled tail on shrimp and coated them with a delicious combination of garlic, shredded coconut, and ground Wasa Flatbreads. Yum. Instead of deep-frying, I opted to bake them, and that was a great idea. Crispy, buttery, and ever so easy. Plus, no mess!

I did a piña colada dipping sauce to accompany this amazing dish. If you’ve been to Red Lobster, it’s very similar to the sauce they serve with their Coconut Bay Shrimp. Delish!

I recommend you serve these up at your next tailgate or football viewing party (or for dinner!) – and stand back and listen to the rave reviews come in!

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Coconut Baked Shrimp with Piña Colada Dipping Sauce

For the Shrimp

1 pound peeled & deveined shrimp, large with tail-on
1 inner-pack of Wasa Flatbread Crackers
1 cup shredded coconut
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 egg
1/2 stick melted butter

Preheat oven to 350. Prepare baking sheet with light baking spray. Set aside.

Combine crackers, coconut, garlic and salt in food processor and process until well combined and crackers are well crumbed. Pour into shallow dipping bowl.

In a separate dipping bowl, scramble the egg.

Dip each shrimp in the egg, then into the crumb mixture. Place on the prepared baking sheet. When all shrimp are coated, pour a bit of melted butter over each. Bake for 20-25 minutes or until shrimp are pink and the coating is golden brown.

For the Dipping Sauce

1/2 cup sour cream
1/4 cup crushed pineapple
2 tablespoons pineapple juice
1/4 cup piña colada mix
3-4 tablespoons sugar

Combine all ingredients, chill and serve.

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I’ll be honest – I am enamored with Wasa. You may have noticed I did a similar recipe to this one, using chicken and Sesame Wasa Flatbreads. It’s so easy, so convenient, and really, really tasty. Anytime I need quality crumbs for a coating, I can just drop a pack of the Wasa in the food processor and have them ready in a few pulses. The crumbs stay crispy, they coat like a dream, and the flavor really comes through. Of course, I am lucky if I can open the cabinet and find a full pack: Seven tends to climb up there and dig them out to dip in Nutella! (Which is also fantastic!)

If you haven’t tried Wasa yet, I highly recommend it. I’ll never go back to buying breadcrumbs. I think you’ll feel them same.

Wow. That sounded like an advertisement, didn’t it?

Can’t help it…I just love it!

You can love them, too! You can find them Tweeting at @Wasa_NA (where they are NEW, and super-friendly), and on Facebook Here.

Have a great day everyone…I’m still in Milwaukee with my blogger friends and JohnsonvilIe! I’ll be home later tonight but have a TON of cake to make all day on Friday. Wish me LUCK, because I’m gonna NEED it!