Welcome to Bonita's Kitchen! Today we will be making Bacon Wrapped Scallops, Coconut Shrimp, Potato Skins, recipes posted below.
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Ingredients:
BACON WRAPPED SCALLOPS:
1–2 pounds dry fresh or frozen scallops, thaw before using
2 pounds thin cut bacon, any flavour
Pinch of black pepper
Tooth picks
Line a baking sheet pan with parchment paper.
Rinse scallops in cold water and pat dry, then cut bacon strips in half.
What bacon a round each scallop and stick a tooth pick through each one after whipped.
Season with a pinch of black pepper and put in a pre-heated oven on 350ºF of heat.
Bake until golden brown and remove from heat, serve on a plate with a dip of choice.
COCONUT SHRIMP:
• 1/3 cup all-purpose flour (or whole wheat)
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 large eggs, beaten
• 1 cup sweetened shredded coconut
• 1 pound raw large shrimp, peeled and deveined with tails attached
• vegetable oil or coconut oil
1- Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine and coconut in the third bowl.
2 - Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently. You want a lot of coconut on each shrimp.
Sit the coated shrimp aside on a plate as you coat the remaining shrimp.
3- Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. I fried about 6 to 7 at a time. Flip after 2 minutes and fried the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
4- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favourite sweet chili sauce or an orange chili sauce (which is 1 part Thai sweet chili sauce to 2 parts orange marmalade). I've tried and it's very tasty as well.
5- Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
POTATO SKINS:
4 Medium potatoes
1 Cup shredded cheese
Pinch sea salt and pepper
Pinch onion powder, and garlic powder
Chopped green onion for garnish
Sour cream for dipping
olive oil for baking
Method:
Clean and bake potatoes in the microwave or oven until soft, remove from heat and cut in 4 wedges.
Scoop our each wedge and get potato and continue doing this to all wedges until done.
Place on baking sheet and sprinkle all wedges with olive oil and shredded cheese.
Top with a pinch of sea salt, pepper, onion and garlic powder, place in a 350ºF oven for 20 to 25 minutes or until golden brown.
Serve with chopped green onion or chives, and side of sour cream
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
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