Top Secret Restaurant Recipes 2 (45 page)

PINA COLADA DIPPING SAUCE

½ cup sour cream
¼ cup pina colada mix (liquid)
¼
cup crushed pineapple
(canned)
2 tablespoons granulated
sugar

SHRIMP

6 to 10 cups canola oil (amount
required by fryer)
12 large shrimp, peeled and
deveined (about
½
pound)
1
½
cups all-purpose flour
2 tablespoons granulated sugar
¼
teaspoon salt
1
cup milk
2 tablespoons Captain Morgan’s
Parrot Bay coconut rum
1 cup panko (Japanese
breadcrumbs)
½
cup shredded coconut

ON THE SIDE

salsa

1. Prepare pina colada dipping sauce first by combining all the ingredients. Cover this and let it chill out in the fridge while you make the shrimp.

2. Heat oil to 350 degrees.

3. Measure ¾ cup of flour into a medium bowl. In another medium bowl mix together the remaining ¾ cup flour, sugar, and salt. Stir milk and rum into flour mixture. Let this batter stand for five minutes. While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.

4. Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open. Leave the tail intact.

5. To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Arrange the shrimp on a plate until all of them are battered.

6. Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. Remove shrimp to a rack or paper towels to drain.

7. Serve shrimp with pina colada dipping sauce on the side, along with a small dish of your favorite salsa, if you like.

2½ cups water
3 6.5-ounce cans minced clams
(plus liquid)
½
cup all-purpose flour
1 teaspoon minced fresh parsley
½
teaspoon salt
¼ teaspoon ground black pepper
I bay leaf
dash dried thyme
2 white or red potatoes, peeled
and diced (not russet or
yellow potatoes)
I cup heavy cream

1. Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in flour, parsley, salt, pepper, bay leaf and thyme. Turn to medium heat.

2. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.

3. Add the clams to the saucepan and simmer for 10 minutes, stirring often.

4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn’t bubble over. Turn down the heat if the soup begins to erupt.

TANGY CITRUS & GINGER
TERIYAKI
SAUCE

½ cup thick teriyaki glaze
(Kikkoman)
cup orange juice
2 tablespoons honey
2 teaspoons vegetable oil
I teaspoon lemon juice
¼
teaspoon fresh minced ginger

COOL PINEAPPLE-MANGO SALSA

½ cup diced canned pineapple
½ cup diced fresh mango
¼ cup diced tomato
I tablespoon chopped green onion
1 teaspoon diced canned jalapeno
1 teaspoon minced fresh cilantro

4 SERVINGS OF THE FISH OF YOUR CHOICE:

salmon, tilapia, rainbow trout, halibut, snapper, or swordfish

1. Prepare teriyaki sauce by combining all the ingredients in
a
blender until ginger is completely pureed. Chill until needed.

2. Prepare pineapple-mango salsa by combining the ingredients in a medium bowl. Cover and chill until needed.

3. Prepare fish by preheating your grill on high heat. Lightly salt and pepper the fish and grill it until done. Brush the fish with a coating of the teriyaki sauce just before it is removed from the heat. Carefully place each fish serving on the center of the plates. Spoon a garnish of the pineapple-mango salsa on top of each serving. Serve extra garnish and teriyaki on the side, if desired.