Saucepot Tips – More Interesting Meat

Submitted by Ali

If you are looking for a way to spice up basic meat dishes like grilled steak, baked chicken, or sautéed shrimp, marinate them in an oil-based salad dressing. Any variety of Italian or Vinagrette will do. The oil helps to keep the meat moist & the flavorings will add that little zip you are looking for to fancy it up. It’s like the instant marinade in a bottle. With so many varieties these days you can try different ones to find your own favorite recipe.

Parrot Bay Coconut Shrimp

Submitted by jennifer_ann7


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


  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