Serves: 6Start to Finish: 45 minutes For Dipping Sauce: 1 14 ounce can mangoes, drained ¼ cup apricot preserves 2 tablespoons lime juice 2 teaspoons minced fresh cilantro ¼ teaspoon crushed red pepper ¼ teaspoon salt ¼ teaspoon black pepper For Shrimp: 1¼ cups all purpose flour, separated 2 cups sweetened shredded coconut 1 cup panko 2 teaspoons lime zest 1½ teaspoons baking powder ½ salt ¼ black pepper ½ cup light beer ¼ cup canned coconut milk 1 large egg 1 pound peeled and…

Serves: 6Start to Finish: 35 minutes ¼ cup unsalted butter ¼ cup all-purpose flour ½ large onion, chopped (optional) 1 large celery stalk, chopped 2 medium green bell peppers, chopped (can sub with red bell peppers) 4 garlic cloves, minced 1 tablespoon sweet paprika ½ tablespoon Cajun seasoning 1 cup shrimp stock, clam juice or chicken stock 1 cup water salt to taste 2 pounds shrimp, peeled and de-veined 1.  Make a dark roux as follows: Melt butter in large sauce pan over medium-low heat. …

Serves: 5Start to Finish: 15 minutes 1 tablespoon unsalted butter 5 4-ounce tilapia fillets ½ teaspoon salt ½ teaspoon black pepper 2 cloves garlic, minced ½ tablespoon dried parsley 12 ounces roasted red peppers, pureed 12 ounces roasted red peppers, chopped 1 cup heavy cream ½ cup grated Parmesan cheese 1.  Melt ½ tablespoon butter in large skillet over medium-high heat.  Add fish and fry 3 to 4 per side, until cooked through.  Sprinkle fish with salt and pepper.  Remove fish from skillet and set…