Coconut Shrimp Poppers with Chili Mango Cream

This is a sponsored review from BlogHer and Kraft.

is a sponsored review from BlogHer and KraftIn honor of the Real Women of Philadelphia cooking video competition, I decided to test out a recipe by one of the finalists. These Coconut Shrimp Poppers with Chili Mango Cream are the creation of Carmell Childs, a finalist in the appetizer category, and they sounded so good, I just had to give them a try. Carmell’s recipe was easy to follow, especially after watching the video, and they were ready to eat in about 30 minutes!

What I really liked about these fried shrimp was that they weren’t overly sweet like a lot of the Coconut Shrimp you find at restaurants. The shrimp were a perfect balance of savory and sweet and I loved the combination of chili and mango in the creamy dipping sauce. These were a huge hit with the friend I shared them with – I’m glad I grabbed one right away, because once I turned my back they were gone. I had halved the recipe since there were only two of us, but next time I’ll be making a full batch for sure.

Coconut Shrimp Poppers with Chili Mango Cream
recipe by: Carmell Childs for Real Women of Philadelphia

Prep time: 15 minutes. Cook Time: 15 minutes. Total time: 30 minutes
Serves 6

6 ounces of whipped Philadelphia Cream Cheese (room temp.)
1 large sweet ripe mango
1 canned pineapple ring
3 – 4 tablespoons Sweet Thai Chili Sauce
2 cups of medium, raw deveined shrimp
1/3 cups of flour (season with salt and pepper)
2 large eggs
1 lemon, zested
1 cup of Panko bread crumbs
1 cup of sweetened flaked coconut
4 -5 cups vegetable oil for deep frying (enough for 2 in. deep oil)

1. Peel and dice mango into chunks; combine with pineapple ring and puree in blender until smooth. In a medium bowl combine 4 oz. Philadelphia Cream Cheese and fruit puree. With a mixer on high speed, beat until thoroughly combined. Add desired amount of chili sauce; mix to combine and chill.

2. Rinse and pat dry shrimp. Pour flour in a deep bowl and season with 1/2 tsp salt and a few twist of ground pepper. In a separate deep bowl, combine 2 oz. Philadelphia Cream Cheese, eggs, and lemon zest; mix until incorporated. In a third deep bowl mix together Panko crumbs and coconut.

3. Toss shrimp in flour; shaking off excess, dip in egg, then lightly press and cover entire shrimps in coconut mixture; set aside on large platter.

4. In a deep saucepan, heat 2 in. of oil to 350*. Fry shrimp, 4-5 at a time, for 1/2-1 minute or until golden brown. Place on a paper towel-lined plate and immediately sprinkle with sea salt to taste. Serve warm with chili mango Cream. Enjoy!

Nicole’s notes: I used regular, softened Philadelphia cream cheese, not the whipped kind. I used a mini food processor to puree the fruit and cream cheese for the dipping sauce. Make sure the cream cheese and eggs are at room temperature before mixing them together for the shrimp batter, or you’ll end up with lumps. I used my Fry Daddy for the deep frying the shrimp (in batches of five) and it worked perfectly. Watch the shrimp carefully, they will turn from brown to burnt in a matter of seconds! Make sure you season the shrimp with salt when they come out of the oil – the extra salt really helps to balance out the sweetness of the coconut.

Watch Carmell prepare these delicious Coconut Shrimp Poppers from start to finish in her Real Women of Philadelphia video entry.

For even more creative video recipes by home cooks, visit the Real Women of Philadelphia Site and join the community. The four winners will be announced June 30th at the live event in Savannah by Paula herself, so stay tuned!

I’d love to know which videos are your favorites, so don’t forget to come back and let us know which ones you’d like to try!

To see what other bloggers are creating with Philadelphia products, check out the BlogHer Roundup page!


Mini Honey Almond Cheesecakes with Raspberry

This is a sponsored review from BlogHer and Kraft.

I’m well-known for my mini cheesecakes, but it’s been a while since I’ve created a new flavor. I’ve been staying away from sweets for a few months now and when I do start adding the occasional dessert back into my life, I plan on avoiding refined sugars as much as possible. With these cheesecakes, I tried using less-processed, more natural sweeteners like honey and sucanat and I honestly wasn’t sure how they would turn out.

Well, guess what? I think these are the best tasting mini cheesecakes I’ve ever made.

It’s dessert week over at Kraft’s Real Women of Philadelphia recipe video contest and I made these Honey Almond Mini Cheesecakes to help inspire you to create your own cream cheese dessert recipe. How would you like the meet the Queen of Cream Cheese, Paula Deen, herself? Do you think you have what it takes be a cooking star? Would you like a chance to win $25,000? If any of these things sound good to you, head over the Real Women of Philadelphia site to join the community, find inspiration, and learn how to enter!

I was looking through the dessert videos this morning and one of my favorites so far is the Philly Brulee recipe by Cindy Gleason Johnson. Creme Brulee is one of my all-time favorite desserts and although it really isn’t that difficult or time consuming to make the real thing, I like Cindy’s no-bake, four-ingredient shortcut version. It’s simple, elegant, and with the addition of cream cheese, I’m pretty sure it tastes fantastic. There are tons of great dessert recipe videos that have been submitted so far at the Real Women of Philadelphia site, have you checked them out yet? Head on over to the Dessert Gallery and let me know which are your favorites.

Honey Almond Mini Cheesecakes with Raspberries

1 cup almond meal
2 tablespoons sucanat or brown sugar
2 1/2 tablespoons butter, melted
8 ounces Philadelphia Cream Cheese, softened
1 egg, at room temperature
1/4 cup honey
1/2 teaspoon almond extract
6 tablespoons heavy whipping cream
stevia or powdered sugar, to taste
fresh raspberries

special equipment: mini cheesecake pan

Preheat oven to 375 degrees. Lightly coat mini cheesecake pan with non-stick spray.

In a medium bowl, combine almond meal, sucanat (or brown sugar), and melted butter. Stir with a fork until well combined. Divide crumb mixture evenly between the 12 cups of your mini cheesecake pan. Press crumbs firmly onto the bottom and partially up the sides of each cup.

Using an electric mixer, blend softened cream cheese, egg, honey, and almond extract together in a separate medium bowl. Spoon cream cheese mixture into each cup (they will only be half filled). Bake for 14-16 minutes in a preheated 375 degree oven, or until filling has just set. Remove from oven and place pan on a rack to cool for 20 minutes, then carefully remove cheesecakes from pan and let cheesecakes cool completely on the wire rack. Chill completely before serving.

Just before serving, whip heavy cream until soft peaks form. Sweeten to taste with stevia or powdered sugar. Put a small dollop of whipped cream on each mini cheesecake. Top with fresh raspberries.

To see what other food bloggers are creating with Philadelphia products, check out the BlogHer Roundup page!

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