Posts Tagged ‘Shrimp’

Easy Coconut Shrimp


  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs, beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound raw large shrimp, peeled and deveined with tails attached
  • vegetable oil or coconut oil1


  1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.
  2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
  3. Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches – do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
  4. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or an orange chili sauce (which is 1 part Thai sweet chili sauce to 2 parts orange marmalade). I’ve tried this dipping sauce and it’s very tasty as well.
  5. Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
  6. Make ahead tip: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350F oven– or until thawed and warm.

You can find the original recipe just Click Here

Crawfish and Shrimp Gumbo

Crawfish and Shrimp Gumbo!

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

1/2 cup Bisquick
4 tablespoons of butter flavored Crisco
1 cup finely chopped onion
8 cups water
2 tablespoons of Lobster Base
1 1/2 cups sliced okra pods (about 6 ounces)
1/4 cup finely chopped green bell pepper
1/4 cup chopped celery
2 to 3 tablespoons Zatarains Creole Seasoning
2 teaspoons salt
2 garlic cloves, minced
1 (14.5-ounce) can stewed tomatoes, undrained
2 cups cooked Crawfish tail meat (about 12 ounces)
2 cups Large Shrimp (about 1 pound)
6 cups hot cooked rice
Chives (optional)

To make your Roux:
Place 4 tablespoons of Butter Flavored Crisco in a sauce pan. Once melted and on low heat, add 4 to 6 tablespoons of Bisquik and blend well. Allow to cool on low heat and stir every few minutes until it reaches a smooth consistency and achieves a golden brown color. Set aside and allow to cool.

Place 2 quarts of water in a pot and bring to a boil. Add the Lobster base and stir allowing the base to blend, add salt and seasoning. Add vegetables to the broth and allow to cook until almost tender. Reduce heat and add your Roux to the pot stirring until it is well blended.

Stir in Crawfish tail ends and Shrimp. Allow to simmer until Shrimp turns pink. Turn off and set aside to allow to cool. Serve gumbo with rice; sprinkle with Chives for garnish!

Grilled South Bay Shrimp Carbonara


Recipe and Photo by Carolyn Davidson Hicks!

Recipe and Photo by Carolyn Davidson Hicks!


1 12 oz bag large raw shrimp (peeled and deveined with tails removed)
½  cup bacon (diced) and fried (save with bacon grease for later)
1/2 cup sweet onion (diced) and sauteed
1 teaspoon black pepper (or less)
1/2 cup whipping cream
1/2 lb Linguine that has been broken in half (cooked and drained)
1/2 cup freshly grated Parmesan, Romano and Asiago cheeses
1/2 stick of butter
4 eggs beaten
4 pieces of Spoleto Italian sliced Bread toasted and smothered in garlic butter
3 tablespoons of herbal blend of onions, thyme, sage, marjoram, spring onions, garlic and rosemary.


Step 1: Cooked pasta according to package directions. Drain, rinse, cover and set aside. In a large skillet over medium-high heat melt butter and sauté bacon and onion until onions become transparent. Grill shrimp for 3 to 4 minutes or until shrimp have turned pink (turning once). Season with pepper.
Step 2: In a bowl whisk whipping cream with eggs until blended.
Step 3: Add noodles to the skillet. Add egg, cheese and cream mixture. Toss the noodles with the sauce and turn down the heat. Keep cooking until the sauce slightly thickens. Remove from heat. Divide in equal parts on 4 toasted slices of bread and garnish with cheese blend, fresh parsley, rosemary twigs or chives.
(Makes 4 Servings)


Moqueca (Brazilian Fish Stew)

Photo and Recipe can be found at

Photo and Recipe can be found at

1 ½ lb. boneless, skinless catfish filets, cut into 2″ pieces
8 oz. medium shrimp, peeled and deveined
¼ cup fresh lime juice
8 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
3 tbsp. olive oil
1 ½ small yellow onions (1 minced, ½ thinly sliced)
1 Italian frying pepper, stemmed, seeded (half minced, half thinly sliced)
2 plum tomatoes, cored (1 minced, 1 thinly sliced)
1 cup fish or vegetable stock
1 cup coconut milk
2 tbsp. palm oil
¼ cup minced cilantro
½ cup minced Thai basil leaves
Cooked white rice, to serve

Toss fish, shrimp, juice, half the garlic, and salt and pepper in a bowl; set aside. Heat olive oil in a 6-qt. Dutch oven over medium-high heat. Add remaining garlic, minced onion, and minced pepper; cook until soft, about 6 minutes. Add minced tomatoes; cook until broken down, about 5 minutes. Add stock, coconut milk, and palm oil; boil. Drain fish and shrimp and add to pot; cook until just cooked through, about 7 minutes. Add sliced onion, pepper, and tomato; cook, covered, for 5 minutes. Stir in cilantro and basil; season with salt and pepper. Serve with rice.

Mediterranean-style Seafood Medley


Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

This is our take on a Mediterranean-styled Seafood Medley! We hope you enjoy this recipe as much as we have.

Ingredients for the seafood:
1 pound mix of calamari, shrimp, muscles and octopus (grilled for about 3 or 4 minutes)

Ingredients for mediterranean style Seafood sauce:
1 cup diced tomatoes, drained well
1/4 cup Extra Virgin Olive oil
2 Shallots finely chopped ( can substitute with sweet onion)
1 tablespoon tomato paste
1 tablespoon of crushed garlic
1/4 cup of Italian herbs. (basil, oregano, red onion, red pepper, marjoram, rosemary, garlic and sage.)
1/4 cup of Chardonnay
Sea salt and black pepper freshly ground
Mix the olive oil with all ingredients for the sauce and heat on low until bubbly.  Turn off and set aside.

Directions for the seafood:
Coat seafood evenly with olive oil, salt and pepper. Grill the seafood in a non-stick grill basket. Grill for about 3 or 4 minutes tossing it several times to prevent burning. Slight char is fine.

Ingredients and Directions for pasta:
1 pound box or bag of the pasta of your choice. We prefer Linguine. Follow directions on the package!
Once pasta is done, drain rinse with cool water to stop the cooking, and so pasta does not stick together. Melt 1/4 stick of butter and 1 teaspoon of garlic and evenly coat pasta.

Just before serving pasta, mix in sauce and coat well. Serve pasta in a plate, top with freshly grilled seafood and garnish with chives!

Lightly coat sea food mix with sauce before placing on top of the pasta!

Quick and Easy Shrimp Bisque

Photo and Recipe courtesy of!

Photo courtesy of!

We made some changes to this recipe to fit our liking, but you can find the original at the link above!

Ingredients (serves four):

2 cups of water
1 lb medium sized raw but cleaned shrimp
2 stalks of celery finely chopped
1 12 oz. can of coconut milk
1 cup of milk
2 tablespoons of all purpose flour
2 teaspoons of Old Bay Seafood Seasoning
1 dash of curry powder
1 dash of Asian chili sauce


In a 4-quart Dutch oven combine the water, Old Bay Seasoning, shrimp, and celery. Cook, uncovered, over medium-high heat for 5 to 8 minutes or until shrimp shells turn pink and shrimp are opaque. Remove shrimp with slotted spoon or tongs; set aside to cool. In a medium bowl whisk together coconut milk, milk, flour, curry powdered and Asian chili sauce; stir into liquid in Dutch oven. Cook, uncovered, over medium heat for 10 minutes, stirring occasionally. Meanwhile, peel shrimp. Chop about half the shrimp. Add chopped shrimp to soup. Cook for 1 to 2 minutes or until heated through. Ladle into bowls. Top with remaining shrimp.

(note) you can also add a few bits and pieces of crab, muscles or oysters (from a can) to add flavor. Just remember, the shrimp is the star of this dish!


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