Bisquick Quick Coconut Shrimp Food

BAKED COCONUT SHRIMP

Steps:

• In 1-quart saucepan, mix apricot preserves, 1 tablespoon lime juice and the mustard. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.
• Move oven rack to lowest position. Heat oven to 425°F. Spray rack in broiler pan with cooking spray.
• In shallow bowl, mix flour, brown sugar, salt and red pepper. In another shallow bowl, beat egg and 1 tablespoon lime juice. In third shallow bowl, place coconut.
• Coat each shrimp with flour mixture, then dip each side into egg mixture and coat well with coconut. Place on rack in broiler pan. Drizzle with butter.
• Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with preserves mixture.

COCONUT SHRIMP

Steps:

• Pat shrimp dry with paper towels. In medium bowl, mix Bisquick mix, egg and milk. Add shrimp; gently stir to coat well.
• In 10-inch skillet, heat oil over medium heat to 375°F. In shallow dish, place half of the coconut (add remaining coconut after coating half of the shrimp). Cooking in batches, remove shrimp one at a time from batter and coat with coconut; place in oil in a single layer. Cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink (cut 1 shrimp open to check doneness). Drain on paper towels.
• In small bowl, mix chili sauce and apricot preserves. Serve shrimp with sauce for dipping.

CRISPY COCONUT SHRIMP

Steps:

• In small microwavable bowl, microwave dipping sauce ingredients uncovered on High 30 to 50 seconds. Stir until blended; set aside.
• In small bowl, beat eggs with whisk or fork. In medium bowl, stir together Bisquick mix, coconut, ginger, cardamom and salt.
• In large skillet, heat oil over medium heat. Dip each shrimp into eggs, then into Bisquick mixture; dip again in eggs and in Bisquick mixture. Cook shrimp in batches in hot oil about 3 to 4 minutes, turning once, until coating is crisp and golden brown and shrimp are pink. Drain on paper towels.
• Serve shrimp hot with dipping sauce.

IMPOSSIBLE BISQUICK COCONUT PIE

Steps:

• Heat oven to 350℉ (180℃). Grease pie plate, 10x ½ inch. Place all ingredients in blender container. Cover and blend on High 15 seconds. Pour into plate. Bake until knife inserted in centre comes out clean, 50 to 55 minutes, cool.

BISQUICK QUICHE

Steps:

• Heat oven to 400℉ (200℃). Grease 10 inch pie plate or 8 inch square. Sprinkle fillings, onions and cheese in plate. Beat remaining ingredients until smooth and pour into plate. Bake 35 to 40 minutes or until a knife inserted halfway between edge and center comes out clean. Let stand 5 minutes before serving.

IMPOSSIBLY EASY COCONUT PIE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
• In medium bowl, stir all ingredients until blended. Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

BISQUICK QUICK COCONUT SHRIMP

Steps:

• Pat shrimp dry with paper towels.
• Add Bisquick mix, eggs and milk and mix well then add shrimp gently, stir to coat well.
• In skillet heat over oil over medium heat to 375°F.
• Place half of the coconut on a dish ( add the other half after coating half of the shrimp) cooking in batched remove shrimp one at a time from the batter and coat with coconut, place in oil in single layer, cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink. drain on paper towels.
• Mix chilli sauce and apricot preserves to make the dipping sauce for the shrimp.