OK Friends.  Super Bowl is ONE DAY away.  If you’re like me, you’ve waited until the last minute to get your menu planned.  Which is why I’m going to share with you one of my FAVORITE and FAST recipes, guaranteed to amaze your football lovin’ and/or commercial lovin’ friends: Baked Coconut Shrimp with Pine-a-peno Dipping Sauce.

All ingredients for this dish came from my local New Seasons – The Friendliest Store in Town.  We love New Seasons.  They’ve, not only, been wonderful to the Kelly’s Jelly brand, but they are one of my favorite places to shop. 
There are so many great things to say about New Seasons, but, as a food lover, I have to say, the foods you found in their deli are AMAZING.  And, don’t even get me started on their house-made Challah bread — the girls demand it for Sunday morning french toast.  Ah, but I digress…
Back to the Coconut Shrimp.
Here’s what you’ll need:
1 lb. of Medium Shrimp (coincidentally, on sale at New Seasons this week)
2 Egg Whites
Corn Starch
Shredded Coconut
1 Jar Kelly’s Pine-a-peno Jelly.
See?  5 ingredients easy.
There are two things you must do to prep your awesome treat.
First, peel and devein your shrimp.  Leave the tails on.  If you want, add a little salt.  Second, whip your eggs whites with a hand mixer until they are all foamy and peaky.
Did you even know egg whites could do that?  I love cooking.
Next up, take your pretty little shrimp and coat it in that corn starch.
Then, dip it in your fluffy egg white, followed by the coconut.
Place it on a baking sheet.
Repeat the process with all of your shrimp, and stick them in a 400 degree oven for about 17 minutes.  Flip at the at minute mark.
Coconut will be a golden brown color when they are done.
Finally, grab some Kelly’s Pine-a-Peno Jelly, put it in a microwave safe dish, and heat it up for about 20 seconds.
Plate and stand back.  People will not be able to get enough of these wonderful (and easy) treats.
Have a wonderful Super Bowl.  And thank you New Seasons, for being such a great company with which we get to work.
January 25, 2020 — Kelly Calabria