-- Prepare dessert and chill - 10 minutes
-- Begin rice (if serving), prepare shrimp and begin to cook - 15 minutes
-- Complete rice and shrimp; serve - 15 minutes
1/4 cup flour
2 large eggs (or 1/2 cup egg substitute)
1 tablespoon water
2 cups panko bread crumbs
1 cup shredded coconut
1/4 teaspoon kosher salt
1/4 teaspoon allspice
1 1/2 lb jumbo peeled/deveined shrimp (thawed)
1/4 cup canola oil
3/4 cup pineapple/apricot preserves
2 tablespoons prepared horseradish
1. Place flour on plate (can be paper). Combine eggs and water in shallow bowl. Combine in second shallow bowl, panko, coconut, salt, and allspice.
2. Dip each shrimp in flour (coating both sides), then dip into egg mixture (allowing excess to drip off). Finally, dip into coconut mixture. Wash hands.
3. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add one-half of the shrimp; cook 2-3 minutes on each side or until golden. Drain on paper towels; repeat with remaining shrimp.
4. Combine preserves and horseradish in microwave-safe bowl; microwave on HIGH 1-2 minutes, stirring once, or until melted. Stir sauce and serve with shrimp.
Traditional Fried Shrimp: Omit the coconut, salt, and allspice; instead, add 1 (more) cup panko, 1 teaspoon seasoned salt, and 1 teaspoon dried oregano to panko mixture.
Chocolate Cherries Jubilee Cheesecake
1 cup heavy whipping cream
6 slices Bakery NY-style cheesecake
1 (10-oz) bag bittersweet chocolate morsels (about 2 cups)
1 (20-oz) can light cherry pie filling
1/4 cup cream sherry (optional)
1. Place cream in small saucepan; heat on medium-high 4-5 minutes or until hot and steaming. Arrange cheesecake slices on serving dishes.
2. Remove pan from heat and add chocolate morsels (do not stir); let stand 3-4 minutes. Combine pie filling and sherry in small bowl until blended.
3. Whisk chocolate mixture until smooth; pour over cheesecake slices. Top with cherry mixture. Chill until ready to serve. (Makes 6 servings.)
-- Complete your meal with rice pilaf, Caesar salad, and dinner rolls.
-- Semisweet, milk, or white chocolate can be used instead of bittersweet for the cheesecake topping.