Coconut Shrimp with Piña Colada Sauce

For the Shrimp

1 pound large peeled Shrimp
2/3 cup crushed Ritz or plain breadcrumbs
1 cup shredded coconut
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 egg
1/2 stick melted butter 

Preheat oven to 350.  I use Parchment paper on a baking sheet, but you may find it easier to just spray it with PAM. Combine crushed crackers, coconut, garlic and salt in a container for dipping. In a separate dipping bowl, scramble the egg. if its small eggs, you may need two.Dip each shrimp in the egg, then into the crumb mixture.  Place on the prepared baking sheet.  When all shrimp are coated, pour a bit of melted butter over each. 

 Bake for 20-25 minutes or until shrimp are pink and the coating is golden brown.

For the Dipping Sauce

1/2 cup sour cream

2 tablespoons pineapple juice

1/4 cup piña colada mix

3-4 tablespoons sugar

Combine all ingredients, chill and serve.

Poppy Seed Chicken

A simple dish, very easy to make:

 Take cooked cubed chicken, say about 6-8 boneless breasts worth and lay in a buttered casserole. Mix two cans of cream of of chicken soup and 8 ounces of sour cream. Spread that over the chicken. then take 2 cups of crushed Ritz crackers, 2 teaspoons of poppy seeds, and 1 & 1/2 cups of butter and mix them together. Sprinkle over the top of the chicken dish. Bake at 350 degrees for 35 minutes or until brown.