LINKEDINCOMMENTMORE

Greensboro, NC -- The nachos andwings are a mustfor the big game on Sunday. You can change up the game menu with some other fan favorites.

Eric Porter with The PorterHouse Bar & Grill stopped by WFMY News 2's Good Morning Show and scored a touchdown with his recipes. He'll have you craving shrimp and dipping sauce to go with it.

Panko and Coconut Shrimp

1 lb. Raw Shrimp (Peeled and Deveined tail on)
½ cup Corn Starch
1 ½ cups Self-Rising Flour
1 ½ Cups Water
Salt and Pepper to taste
1 ½ Cups Panko Bread Crumbs
2 Cups Fancy Shredded Coconut

Combine Panko and Coconut with Salt and Pepper. In a separate bowl combine corn starch, ½ cup flour and water with salt and pepper to taste.In a 3rd bowl season the remaining 1 cup of flour with salt and pepper to taste.

Preparation:
Dredge cleaned shrimp in flour, then cornstarch mixture, then panko and coconut mixture. Set aside until all shrimp are dredged.

Fry Shrimp at 350 degrees until crispy golden brown.

Marmalade Dipping Sauce
1 Cup Orange Marmalade,
3 TBSP Rice Wine Vinegar
1 TSP Crushed Red Pepper Flakes
Combine all ingredients and stir until blended.

Spicy Remoulade
1 ¼ Cup Mayonnaise
1 TBSP Cajun Seasoning
1 clove chopped garlic
1 TSP Paprika
3 TBSP Whole Grain Mustard
1 TBSP Prepared Horseradish
1 TBSP Lemon Juice
Combine all ingredients and stir until blended.

LINKEDINCOMMENTMORE