Miles’ Chocolate Icing

Submitted by AkumaZ

Ingredients

1 stick butter or margarine ½ c. cocoa powder
¾ c. powdered sugar 3 tbsp milk
1 tsp vanilla extract

Directions

  1. Melt butter in microwave or sauce pan. Place in bowl. 
  2. Stir in cocoa & vanilla extract into the butter. Beat in powdered sugar slowly in small amounts. 
  3. Add milk when mixture gets thick. Continue to add powdered sugar & milk to taste. 
  4. Should produce enough to frost a cake.

Parrot Bay Coconut Shrimp

Submitted by jennifer_ann7

Ingredients

½lb large shrimp, butterflied 1 c. sweetened coconut flakes
1 c. plain bread crumbs ¼ c. corn starch (for breading mix)
½ c. Pina colada mix 3 tbsp Captain Morgan Spiced Rum
1 tbsp powdered sugar ½ c. corn starch
Vegetable oil for deep frying

Directions

  1. Mix bread crumbs, ¼ c. corn starch, & coconut in a deep bowl & set aside. Combine Pina Colada mix, powdered sugar & rum in a small mixing bowl & set aside. 
  2. Place ½ c. corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375°F.
  3. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. 
  4. For the second coating place back into Pina Colada mix, then again into coconut, & then the bread crumb mixture. 
  5. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer & drain.
Chef’s Note: Pairs with Pina Colada Dipping Sauce