Coconut Shrimp

Ingredients

1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

Directions

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain.
4. Serve warm with your favorite dipping sauce.

from AllRecipes.com

Chicken Tetrazinni

Ingredients

1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup butter
1 onion, chopped
2 cloves garlic, minced
2 (10¾-ounce) cans cream of mushroom soup
1 (5-ounce) package shredded Parmesan cheese
1 cup sour cream
½ cup water
1 cup frozen green peas, thawed
12 ounces linguine, cooked and kept warm
3/4 cup coarsely crushed round buttery crackers

Instructions

1. Preheat oven to 350˚. Spray a 13×9-inch baking dish with nonstick cooking spray.
2. Sprinkle chicken with salt and pepper.
3. In a large skillet, melt butter over medium heat. Add chicken, onion, and garlic; cook for 6 to 8 minutes or until chicken is cooked through.
4. Add soup, cheese, sour cream, and ½ cup water, stirring until combined. Stir in peas. Remove from heat.
5. Add linguine, tossing gently to coat. Spoon mixture into prepared baking dish. Sprinkle with crushed crackers. Bake for 30 to 40 minutes or until hot and bubbly.

Note: This dish can be prepared ahead. Store the unbaked casserole, covered, in the refrigerator for up to 1 day or in the freezer for up to 1 month.

from Paula Deen Magazine