My fried shrimp recipe and other delicious recipes from this morning's show! Enjoy :)

FRIED SHRIMP

COCONUT DIPPING SAUCE & ZESTY COCKTAIL SAUCE

TWICE BAKED-STUFFED POTATOES

CREAMY COLESLAW

BROWNIES A LA MODE

2lbs fresh shrimp, peeled and butterflied (tails left on)

1 ½ cups self- rising flour

3 eggs

1 cup whole milk

Garlic powder, onion powder, salt, pepper and Cajun seasonings

Peanut oil for frying

Place peeled and butterflied shrimp in a large, deep dish and sprinkle evenly with all the above seasonings.  Wisk the eggs and milk together, pour over the shrimp and refrigerate for at least 2 hours.  Meanwhile, place the flour in a large bowl and add 1-½ tablespoons of each of the above seasonings to the flour and stir well.  Heat oil in a large, cast iron pot or skillet.  Dust each shrimp into the flour and place in the oil.  Fry shrimp 3 to 4 minutes on each side or until they are golden brown.  Place on a wire rack to cool. 

COCONUT DIPPING SAUCE

4 ounces whipping cream

1 (8-ounce) can crushed pineapple

1 (8-ounce) can Coco-Lopez (you can usually find this where the bar mixers are)

Place in a small saucepan and barely bring to a boil.  Just before it starts to boil, reduce the heat to very low, cover and simmer for 30 minutes.

ZESTY COCKTAIL SAUCE

1 bottle cocktail sauce

2 ounces prepared horseradish

Mix well and refrigerate until ready to use.

TWICE-BAKED, STUFFED POTATOES

6 baking potatoes scrubbed clean

1 (8-ounce) container sour cream

½ cup whole milk

½ stick butter

½ cup chopped onion (optional)

1 teaspoon each of salt and pepper

6 slices cooked bacon, crumbled

1 (8-ounce) bag sharp cheddar shredded (reserve ½ cup of the cheese)

Pierce each potato with a fork and wrap tightly in foil.  Place directly on the oven rack and bake at 425 for 1 hour.  Remove the potatoes from the oven and let them cool about and hour.  Cut each potato down the middle and carefully scoop out the potato, leaving the skin in tact.  Place scooped potatoes in a large bowl and add the remaining ingredients except the bacon and ½ cup of the cheese.  Stir well and scoop into each of the 6 skins.  Place in a 13x9x2-baking dish and bake at 350 for 30 minutes.  Remove from the oven and sprinkle bacon evenly over each potato and top each potato with remaining cheese.  Return to the oven and bake for 5 minutes more or just until cheese melts.  These freeze well, too J

CREAMY COLESLAW

8-ounce container sour cream

2 T. sugar

2 T. white vinegar

1 t. celery seeds

1 t. salt

1/8 t. ground cumin

10-ounce package of shredded cabbage

Mix all ingredients well, adding the cabbage last and place in the refrigerator for at least 4 hours.  Overnight is best!

BROWNIES A LA MODE

2 Brownies (Homemade or I like to buy the 2-Bite Brownies in the bakery)

1 large scoop vanilla ice cream

Whipped Topping, Cherries, and chocolate syrup for topping

Place 2 brownies on a small plate or bowl, add a generous scoop of ice cream, whipped topping, chocolate syrup and a cherry J  Enjoy!

Recipes from this past Sunday's show :) Shortcut chicken and dumplings...delicious!

MELISSA FRIDAY’S SHORT-CUT CHICKEN & DUMPLINGS

CREAMY MASHED POTATOES

CRUNCHY GREEN PEAS

SPRITE BISCUITS

MELISSA FRIDAY’S SHORT-CUT CHICKEN & DUMPLINGS

2 packs chicken tenders or 6 chicken breasts, cut into bite-size pieces

Chicken broth (enough to cover chicken, about 48 ounces)

1 large (family –size) can Cream of Chicken soup

1 teaspoon each of salt, pepper, garlic powder, onion powder (add more if you like)

1 tablespoon chicken granules

1 teaspoon Zatterans (optional)

Place chicken in a large pot and sprinkle with seasonings.  Cover chicken with broth and bring to a boil.  As soon as it is boiling, stir and turn down the heat as low as it will go.  Cover with a tight-fitting lid, and simmer on low for 35 minutes.  Now add soup and seasonings and let simmer for 15 minutes.  Break the dumpling strips into bite-size pieces and add half to the pot, gently stirring frequently for about 10 minutes.  Add the rest of the dumplings and simmer on low for another 30 minutes.   Serve over biscuits or mashed potatoes.

DUMPLINGS:

½ box (24-ounce) frozen dumpling strips.  I use Anne’s or Mary B’s

CREAMY MASHED POTATOES

1 (24-ounce) bag of Ore’ Ida Steam & Mash Potatoes

Salt and pepper to taste

2 tablespoons chive and onion flavored cream cheese

1 teaspoon garlic powder

2 tablespoons sour cream

½ cup milk

Follow the directions on the bag and add the next 5 ingredients, stirring well.   Heat in the microwave for 2 minutes and stir well.

CRUNCHY GREEN PEAS

1 bag frozen green peas

2 tablespoons butter

2 tablespoons sugar

salt and pepper to taste

Place all ingredients in a microwave-safe bowl and heat for 2 minutes.

SPRITE BISCUITS

3 cups Bisquick

½ cup sour cream

½ cup Sprite or 7UP (not diet)

3 tablespoons sugar

8 tablespoons butter, melted and divided

Mix first 4 ingredients together with a fork.  Turn dough out onto a floured surface and roll out just a little with a rolling pin.  (You want your biscuits to be thick).   Cut dough into squares with a knife.  Place 3 tablespoons melted butter in a 11x8 glass-baking dish.  Place cut biscuits on top of the melted butter.  Sprinkle with sugar and brush a little butter over each biscuit.  Bake at 400 for 15-20 minutes.  Remove from oven and brush each biscuit with a little more melted butter.  These are great with honey butter J