24 Large Shrimp
1/2 Cup Cornstarch
1 tsp Sal
1/4 tsp Cayenne Pepper
3 Egg Whites
2 1/2 Cups Sweet Coconut Flakes
Dipping Sauce (Marmalade or other sweet flavor)
Clean and peel each shrimp, but leave the tails on. Slit each shrimp half-way through along the inside curve. Open and flatten.
In another dish, combine cornstarch, salt, and cayenne pepper. In a separate bowl, beat whites until stiff. And finally, place coconut in yet another dish. Dip each shrimp in the cornstarch, then egg whites, then coat with coconut.
Tray freeze before placing in a freezer baggie for long term storage. To thaw, deep fry in oil at 375 for approximately 2 minutes or until golden brown. Set on a paper towel to drain and serve with dip.
I’m a Mexican food addict! After eating my share of restaurant nachos, I attempted to make the same recipe at home. It was one of my first attempts at cooking without a step-by-step cookbook and it turned out wonderful. You can make a HUGE amount of nachos for a delicious 1-plate all-in-one dinner, as an appetizer, or party favorite!
1 Bag Tortilla Chips
1 Bag Shredded Cheese (Mexican or other)
1 Can Jalapenos
1 Can Black Beans
1 Can Chicken, Diced
1 Can Black Olives
1 Small Onion, Diced
1 Small Green Pepper, Diced
1 Can Diced Tomatoes
1 Packet Taco Seasoning
Other Favorite Ingredients
Preheat oven to 350 degrees. Heat chicken in a skillet. Add taco seasoning and water as directed on the package. Heat to a boil, then set aside to thicken. Add one layer of tortilla chips to a pizza pan (or other pan). Cover in cheese and layer on the other ingredients, including the seasoned chicken. Depending on your pan size, do another layer of chips and repeat. End with a good layer of cheese. Place in oven and bake until the cheese bubbles (approximately 10-15 minutes). Do not over cook or the cheese will be crunchy and/or burnt.
Serve with guacamole, sour cream, and salsa.