This is a sponsored review from BlogHer and Kraft.
Have you joined the Real Women of Philadelphia Online Community yet? I just did and discovered a treasure trove of recipes, along with lively discussion and a place to share and make foodie friends. It’s a real community full of real women sharing real life experiences.
Once you’ve joined, be sure to check out all the great recipes. I love all of the wonderful dishes created by real cooks just like you and me. There are so many to choose from but I started with this one, Coconut Shrimp Poppers with Chili Mango Cream, created by contest finalist Carmell Childs.
Carmell’s reason for cooking sounds a lot like mine. We both love to eat so therefore we cook! Carmell has created lots of amazing dishes but this one made her one of 16 finalists. It’s definitely a winner in my book but Paula Deen will announce the four winners on June 30, at a live event in beautiful Savannah.
I live in a house half full of crazy people who don’t eat fish or seafood. Luckily, I have other friends and family members who are more than willing to join me at a table full of things from the water. When I told them I was making Coconut Shrimp, they quickly agreed to come over for dinner. We’re so seafood-starved that we made this a main course. No stopping at appetizer for us!
Here is Carmell’s recipe:
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 6
- 6 ounce(s) of whipped PHILADELPHIA Cream Cheese (room temp.)
- 1 large sweet ripe mango
- 1 canned pineapple ring
- 3 -4 tbsp. Sweet Thai Chili Sauce
- 2 cup(s) of medium, raw deveined shrimp
- 1/3 cup(s) of flour (season with salt and pepper)
- 2 large eggs
- 1 lemon, zested
- 1 cup(s) of Panko bread crumbs
- 1 cup(s) of sweetened flaked coconut
- 4 -5 cups vegetable oil for deep frying(enough for 2 in. deep oil)
- Dice mango fruit into chunks; combine with pineapple ring and puree in blender until smooth. In a medium bowl combine 4 oz. PHILADELPHIA Cream Cheese and fruit puree. With a mixer on high speed, beat until thoroughly combined. Add desired amount of chili sauce; mix to combine and chill.
- Rinse and pat dry shrimp. Pour flour in a deep bowl and season with 1/2 tsp salt and a few twist of ground pepper. In a separate deep bowl, combine 2 oz. PHILADELPHIA Cream Cheese, eggs, and lemon zest; mix until incorporated. In a third deep bowl mix together Panko crumbs and coconut.
- Toss shrimp in flour; shaking off excess, dip in egg, then lightly press and cover entire shrimps in coconut mixture; set aside on large platter.
- In a deep saucepan, heat 2 in. of oil to 350*. Fry shrimp, 4-5 at a time, for 1/2-1 minute or until golden brown. Place on a paper towel-lined plate and immediately sprinkle with sea salt to taste. Serve warm with chili mango Cream. Enjoy!
Now I’ll just share the photos. You’ll notice I took a shortcut by using the food processor to make the sauce.
Now doesn’t that look good? We couldn’t resist dipping in before it made it to the table!
Be sure to Visit the Promotions & Prizes section for more. And still haven’t joined the Real Women of Philadelphia Online Community? C’mon, what’s stopping you? Go do it now, drool over all the great recipes and leave a comment telling me what you’ll be trying first!