Jen’s Blog


Mar, 14

Good Times….

Leave Comments   |   Filed under: Cooking With The Pros



Being in the kitchen is definitely my comfort zone. It just feels right. Laughter feels right too. The day I spent in the kitchen with Wally Williams, former Raven and CBS analyst, provided me some laughter.  Wally is what I call “Light and Lively”.  Check out the great food and fun.

Coconut shrimp On A Fried Won Ton (my deconstructed egg roll) 

deconstructed egg roll 005


Shrimp and Wontons

– A package of wonton wrappers

– canola oil

– 2 lbs peeled and deveined shrimp tail removed

– 3 cups flour

– 3 cups panko breadcrumbs

– 3/4 cup coconut (I use sweetened)

– 4 whisked eggs


Duck Sauce

– 1 cup orange marmalade

– 2 tbsp red wine vinegar

– red pepper flakes


1. In a small sauce pan, mix orange marmalade, red wine vinegar, and red pepper flakes to your liking. Bring to a boil and then simmer over a low heat.

2. In large skillet, heat oil over medium heat (350 degrees). Fry wontons until golden brown. They fry very quickly. Drain on a paper towel lined plate and season with salt immediately.

3. After frying wontons, set up dredging station. In a large ziplock bag add the flour, in a shallow dish whisk eggs, and in another ziplock bag mix panko and coconut.  Dredge shrimp, flour, egg, and then the panko/coconut mixture.

4. Allow the shrimp to rest for a minute or two on a baking sheet and then fry. Fry in the same oil, until golden brown. About 3 to 4 minutes. Drain on a paper towel lined plate. Season with salt.

5. We dipped our shrimp and the wontons in the duck sauce. I served them separately the night the girls came to the house.

Remember…..Who Do You Want In Your Kitchen On Game Day??


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