RED LOBSTER COCONUT SHRIMP RECIPES

Steps:

• 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.
• Heat oil to 350 degrees.
• Measure 3/4 cup of flour into a medium bowl.
• In another medium bowl mix together the remaining 3/4 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.
• 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.
• 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.
• 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.
• Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.

Steps:

• Place pasta and onion powder in the Instant Pot. Add water and stir to combine.
• Layer tuna, frozen peas, and soup evenly on top of pasta--do not stir.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
• When the time is up, quick-release the pressure.
• Add cheese and stir until melted.
• Optional: Transfer the mixture to a baking dish and cover with crushed potato chips. Place under the broiler for 2-3 minutes.