Copycat Bahama Breeze Recipes

BAHAMA BREEZE COCONUT SHRIMP RECIPE

Steps:

• In a shallow bowl or pan, whisk together flour, paprika, white pepper, Cayenne pepper, salt and sugar.
• Place eggs and water in a second bowl and lightly beat.
• Place coconut and panko in a third shallow dish. Mix well.
• Pour vegetable oil in a Dutch oven or other large pot and place over medium-high heat. Heat until it reaches 350°F.
• Drop 3 or 4 shrimp into the flour mixture. Turn to coat.
• Shake excess flour from the shrimp and dip into the eggs, turning to coat well.
• Allow the excess to drip off.
• Drop the wet shrimp into the coconut-panko mixture. Press coconut lightly to adhere.
• Shake off any excess coconut and place the shrimp on a plate or cooking sheet.
• Repeat until all remaining shrimp are coated.
• When oil has reached 350 degrees, gently place 1/2 of the shrimp in the oil. Fry, stirring frequently to prevent sticking, until golden, about 2 1/2 minutes.
• Using a slotted spoon, spider or tongs, remove the shrimp to a wire cooling rack placed over a baking sheet (to catch the dips) and repeat with the remaining shrimp.
• Serve immediately, accompanied by the dipping sauce.

BAHAMA BREEZE

Steps:

• In a blender, combine dark rum, banana liqueur, apricot liqueur, coconut rum, grenadine, honey, lemon juice, orange juice, pineapple juice and 3 or 4 ice cubes. Blend until smooth. Pour into glasses with ice and serve.