#4 Coconut Shrimp and Blackberry Cobbler

Challenge Ingredients:
Coconut
Croutons
Green and Red Peppers
Vodka Marinara Sauce
Blackberries
Food Coloring

Dinner Created:
Coconut Shrimp with Marmalade Dipping Sauce
Clam and Peppers in Vodka Sauce on
Pesto Pasta
Blackberry Cobbler with
Colored Coconut covered ice cream balls

Coconut Shrimp
About three dozen large shrimp
1 bag shredded coconut
4 tablespoons sugar
1 teaspoon salt
2 cup flour
2 cup beer

We started with frozen shrimp, peeled with the tails left on - thawed in warm water.
In a medium bowl, combine 1 cup coconut, sugar, salt, flour, and beer. Mix well, cover, and refrigerate for about 1 hour.
Heat oil (on high) in skillet (or deep fryer 350°F).
Pour unused coconut flakes into a saucer for rolling the battered shrimp. Dip one shrimp at a time into the batter, then roll the battered shrimp in the coconut.
Fry the shrimp about eight at a time for about 2 minutes each side, or until the shrimp become golden brown. Drain on paper towels.
Serve with Marmalade Dipping Sauce.

Orange Marmalade Dipping Sauce
1 cup orange marmalade
2 teaspoons Grey Poupon mustard
2 teaspoons Jack Daniel's horseradish mustard
1/2 teaspoon salt
2 tablespoons sugar
Chill in the refrigerator before serving.


Blackberry Cobbler
3 cups fresh blackberries
1 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
Ice cream scoops coated with colored coconut.


In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.

In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 9-inch round pan. Spoon blackberry mixture over batter.

Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with ice cream.