Category: Main Dishes

Parrot Bay Coconut Shrimp

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.

Parrot Bay Coconut 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.

Also try my other take on coconut shrimp with a dipping sauce.

Parrot Bay Coconut Shrimp
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5 from 1 vote

Parrot Bay Coconut Shrimp

If you search around, you'll find quality shrimp that is fresh-caught, not farm-raised, and can be delivered to your doorstep quickly.
Course Appetizer or Main
Cuisine American
Keyword coconut, deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 910kcal

Ingredients

For the Pina Colada Dipping Sauce

For the Shrimp

Instructions

For the Pina Colada Dipping Sauce

  • Combine all ingredients. Refrigerate until ready to use.

For the Shrimp

  • Heat a few inches of oil to 350 F in a Dutch oven or deep fryer.
  • Set out three medium bowls.
  • In the first bowl, place 3/4 cups of flour.
  • In the second bowl, combine the remaining 3/4 cup of flour, sugar and salt. Add the milk and rum and stir or whisk until smooth.
  • In the last bowl combine the panko and coconut.
  • Let the wet batter stand for minutes.
  • Working in batches, dip the shrimp in the bowl of flour. Toss to coat. Shake off any excess flour.
  • Next, transfer the shrimp to the wet batter and dunk and turn to coat well. Shake off any excess batter.
  • Last, place the shrimp in the panko mixture and toss to coat.
  • Fry the shrimp for 2-3 minutes or until golden brown. Remove to a wire rack or paper towel-lined plate to drain.
  • Serve hot with the pina colada dipping sauce.

Nutrition

Calories: 910kcal | Carbohydrates: 135g | Protein: 21g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 585mg | Potassium: 577mg | Fiber: 8g | Sugar: 40g | Vitamin A: 571IU | Vitamin C: 4mg | Calcium: 288mg | Iron: 7mg

Nutritional values are approximate.

Roasted Garlic Chicken with Parmesan Gravy

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.

Roasted Garlic Chicken with Parmesan Gravy

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.

Enjoy. And also try my 40-clove garlic chicken.

Roasted Garlic Chicken with Parmesan Gravy
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5 from 1 vote

Roasted Garlic Chicken with Parmesan Gravy

I loved this roasted garlic chicken with Parmesan gravy so much that I made it twice in one week.
Course Main
Cuisine American
Keyword chicken, gravy
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 519kcal
Author Based on a recipe from Closet Cooking

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Heat the oil in a large sauce pan or cast iron skillet over medium-high heat.
  • Season the chicken with salt and pepper. Don’t be shy with the seasoning.
  • Add chicken to skillet and brown on both sides, 3-5 minutes each. Remove to a plate and reserve.
  • Add the onion and saute for 3 minutes.
  • Add the garlic, stir and saute for another 2 minutes.
  • Add the thyme and flour. Cook for 1 minute, stirring constantly.
  • Slowly add the broth. Scrape up any bits that are stuck to the bottom of the pan. There’s nothing but flavor in those bits!
  • Remove from heat.
  • Stir in the Parmesan.
  • Return the chicken to the pan, cover, and place in the oven for 15 minutes. Check that the chicken has reached 165 F.
  • Serve.

Nutrition

Calories: 519kcal | Carbohydrates: 16g | Protein: 35g | Fat: 35g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 770mg | Potassium: 618mg | Fiber: 1g | Sugar: 4g | Vitamin A: 244IU | Vitamin C: 17mg | Calcium: 218mg | Iron: 2mg

Nutritional values are approximate.

Mango Jalapeno Sloppy Joes

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!

Mango Jalapeno Sloppy Joes

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.

Also try my more traditional kid’s version of Sloppy Joes. They remind me of my childhood favorite!

Mango Jalapeno Sloppy Joes
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5 from 1 vote

Mango Jalapeno Sloppy Joes

I highly recommend that you double the recipe.
Course Main
Cuisine American
Keyword fruity, sloppy Joes, spicy
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 491kcal
Author Inspired by a recipe from Moore’s Marinades

Ingredients

For the meat mixture

  • 1 pound ground beef
  • 1 packet taco seasoning or use 2 tablespoon of my homemade seasoning
  • 2 tablespoons Moore's Original Marinade
  • ½ cup water
  • 1 ½ cups sharp cheddar cheese shredded (do not use pre-shredded, instead shred the cheese right before use).
  • 2 tablespoons hot sauce
  • 2 tablespoons olive oil
  • ½ medium sweet onion chopped
  • ½ medium green bell pepper chopped
  • 1 small jalapeno pepper seeded, minced
  • ½ cup mango diced (you can use frozen, just that it ahead of time)
  • ½ teaspoon kosher salt
  • 1 tablespoon granulated sugar

For the sauce

For the sandwiches

  • 8 hamburger rolls

Instructions

For the meat mixture

  • Brown the ground beef in a large skillet over medium-high heat. Drain any excess fat.
  • Stir in the taco seasoning, water, cheese, marinade and hot sauce. Keep stirring until the mixture reaches a boil, then reduce the heat to a simmer. Continue simmering for 10 minutes, stirring often.
  • Remove from heat and cover to keep warm.
  • In a separate skillet, heat the oil over medium high heat and add onion, bell pepper, jalapeno and mango. Sprinkle with the salt and sugar.
  • Cook until the vegetables are well caramelized, stirring often, about 15 minutes.

For the sauce

  • Combine the salsa verde and mayonnaise and mix well.

For the sandwiches

  • Toast the buns as desired. Slather with the sauce and top with the meat mixture. Serve.

Nutrition

Calories: 491kcal | Carbohydrates: 32g | Protein: 19g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1213mg | Potassium: 342mg | Fiber: 2g | Sugar: 10g | Vitamin A: 975IU | Vitamin C: 16mg | Calcium: 231mg | Iron: 3mg

Nutritional values are approximate.