Tommy Bahama Coconut Shrimp and Asian Slaw

 Using a recipe from a Tommy Bahama website I made the Coconut Shrimp. I know. I really need to stop with the Tommy Bahama recipes. I promise this will be my last Tommy Bahama recipe this week. But I can't make any promises about next week.

Ingredients:

1 1/4 cups beer

1 2/3 cups flour

2 eggs

1/4 cup sugar

1 teaspoon salt

1/4 teaspoon freshly ground pepper

7 ounce package of shredded coconut

1 1lb. peeled and deveined raw medium shrimp

canola oil for deep frying

Directions:

Pour beer, 1 cup flour, eggs, sugar, salt and pepper in a large bowl. Mix well to form a batter, Pour the batter into a shallow bowl.

Place remaining flour in another shallow bowl.

Place the shredded coconut in a third shallow bowl.

Put the bowls in this order - Flour, Batter and Coconut.

Set out a large cookie sheet. Dip the shrimp in the flour, then into the batter and finally into the coconut. Set the shrimp onto the large cookie sheet.

Once all of the shrimp are coated - heat the oil in a deep pan. Cook the shrimp in small batches. These cook very quickly. About a minutes or two on each side. Remove the shrimp from the oil and place on a fresh cookie sheet covered with paper towels.

I made a different Asian Slaw to serve with the Coconut Shrimp.

Ingredients:

4 ounces green cabbage, thinly sliced

2 ounces red onion, finely sliced and sliced into half moons

2 ounces of jicama, peeled and cut into matchsticks

1 ounce cilantro, finely chopped

House Salt and Pepper -

3 tablespoons kosher salt

1 tablespoon coarsely ground black pepper

1/2 teaspoon white pepper

Lime Vinaigrette -

2 tablespoons freshly squeezed lime juice

1  teaspoon  house salt and pepper

3 tablespoons olive oil

1 tablespoon canola oil

Directions:

In a large bowl combine the cabbage, red onion, jicama and cilantro.

In a small bowl combine the lime juice and house salt and pepper. Whisk them together. Slowly add the oils whisking it in very slowly.

Combine the Vinaigrette to the cabbage mixture. Toss gently and cover in the refrigerator until you are ready to serve.

Arrange the coconut shrimp around the Asian Slaw Live the Island Lifestyle and Enjoy!

Tommy Bahama Asian Slaw

My husband loves the Tommy Bahama Asian Slaw! But when I started to research the recipe online - there were at least five different variations. All of the recipes had shredded green cabbage, red onions and jicama.

But some had more or less of each ingredient. Some recipes called for flat leaf parsley and some had cilantro.

Why am I telling you this? Probably because I will be making the other four recipes!

Ingredients:

4 ounces green cabbage, shredded thin

2 ounces red onion, sliced thin, into half moons

2 ounces jicama, peeled and julienned

1 teaspoon flat leaf parsley, roughly chopped

2 tablespoons olive oil

2 teaspoons freshly squeezed lime juice

Kosher salt and fresh ground pepper, to taste

Directions:

Toss all of the ingredients in a mixing bowl. Chill for 1/2 hour or longer.

I served this Asian Slaw inside some Pulled Pork Sliders. It was fantastic!

Tommy Bahama's Key Lime Pie

My husband loves Tommy Bahama - the clothes, decor and restaurant. I always buy him Tommy Bahama candles to light in his office. They "relax" him - and he is often really stressed out! Right now he is living the island lifestyle with  the "Maui Mango" candle. His two favorite desserts from the Tommy Bahama restaurant are the Key Lime Pie and Butterscotch Pudding.

Ingredients:

1 10" graham cracker pie crust

1 egg white

2 1/2 cups sweetened condensed milk

3/4 cup egg yolks

1 cup freshly squeezed key lime juice

Directions:

Preheat oven to 350 degrees. Lightly brush the graham cracker crust with the egg white. Place the pie shell in the oven and bake for 5 minutes. The crust should be golden brown. Let the crust cool at room temperature.

Reduce oven heat to 250 degrees. Mix egg yolks and condensed milk using a whisk. Pour the key lime juice into the mixture. Mix slowly until everything is well incorporated. Pour the mixture into the crust. Bake at 250 degrees for 25-30 minutes.

The finished pie resembles a "Jell-o" like consistency. Let the pie cool for 1/2 hour at room temperature. Then refrigerate for at least two hours before serving.

The Tommy Bahama website has a white chocolate mousse whipped cream recipe to top the pie.  But I couldn't find one of the ingredients - an instant white chocolate mousse.

So I made my own whipped cream recipe - using a pint of whipping cream I added two tablespoons of granulated sugar and a teaspoon of vanilla. Then I mixed everything for a few minutes with an immersion blender.

I was feeling lazy so I just filled a zipper bag with the homemade whipped cream and sniped off a small corner to pie around the pie and a little in the center.

My family loved the pie - it was delicious!  I think it tasted just like the Key Lime Pie they serve at Tommy Bahama.