This is it. The best shrimp I’ve ever made. With the best dipping sauce. I could eat these Parrot Bay coconut shrimp embarrassingly fast, and in embarrassingly large quantities. I’m not ashamed to admit it. They’re fantastic. Lightly crunchy. Lightly sweet. With a wonderful tropical sauce. There’s coconut all around, but it’s not overpowering at all. It’s perfect. These are amazingly good shrimp.
The key to these Parrot Bay coconut shrimp is to not skimp on the ingredients. Get quality coconut rum. Get good pina colada mix. And most importantly, get great shrimp. I only use wild-caught Florida or Louisiana shrimp. Shrimp to Shore ships as soon as their catch is caught.
If you search around, you’ll find quality shrimp that is fresh-caught, not farm-raised, and can be delivered to your doorstep quickly. Or find a local fish monger that can get you shrimp. Don’t settle for less than the best, this dish deserves it.
I loved this roasted garlic chicken with Parmesan gravy so much that I made it twice in one week. The downside was that the house pretty much smelled like garlic all week. That glorious garlic aroma, in my opinion. Some may not share my enthusiasm about so much garlic, but I definitely would NOT cut back on the amount of garlic in this dish.
If you follow this recipe for roasted garlic chicken with Parmesan gravy as it is, you’ll be as happy as happy can be with the end result. I also changed up the garlic a few times. Once I made it with garlic that I had first been cooked in a slow cooker. Fantastic. Once I made it with garlic that I smoked on my smoker while I was smoking a few racks of ribs. Devine.
No matter what garlic you use, use a lot. And I do mean a lot. Twenty cloves may seem like a lot now, but you won’t regret using the full amount or more. The gravy, rich and creamy with a slight nutty Parmesan taste is so good I’d have had it for dinner by itself if I could.
These mango jalapeno Sloppy Joes prove that the classic dish isn’t just for kids. They are packed with incredible flavors. Taco seasoning. Delicious marinade. Cheese. And a wonderful mango topping. Oh, and don’t forget the salsa verde mayonnaise! Darned different, and crazy good, I could not get enough of these! I highly recommend that you double the recipe!
I used frozen mango chunks when I made these mango jalapeno Sloppy Joes. They’re much easier to deal with than a whole fresh mango. I always have trouble cutting them! Our local grocery store has them packaged in 1 cup bags for making smoothies. One cup is exactly what you’ll need if you decide to double the recipe. It was a sign!
I like to use my good ole trusty Dutch oven to make this Sloppy Joe recipe and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
The simple salsa verde mayonnaise is also excellent on grilled hamburgers.