Thursday, May 19, 2011


So does someone from Utah  become one of the "Real Women of Philadelphia?"  (And, no, this isn't one of those silly "Real Housewives of Wherever" TV shows.)
You enter a recipe contest using Philadelphia brand cream cheese, which is what Carmell Childs of Provo did.  She is one of 16 finalist in the “Real Women of Philadelphia” recipe contest, sponsored by Food Network star Paula Deen and Philly cream cheese.  
Cooks had to submit a short, creative video of themselves preparing either an appetizer, side dish, entree or dessert. 
Childs and the other 15 finalists will travel to Savannah, Ga. in June to compete in a live cook-off and a chance to win $25,000.
Here is Childs' recipe:
Coconut shrimp poppers with chili mango cream
1 large sweet ripe mango
1 canned pineapple ring
6 ounces Philadelphia whipped cream cheese at room temperature, divided 
3 to 4 tablespoons sweet Thai chili sauce
2 cups medium, raw deveined shrimp
1/3 cup flour
1/2 teaspoon salt
2 large eggs
Zest from 1 lemon
1 cup Panko bread crumbs
1 cup of sweetened flaked coconut
4 to 5 cups vegetable oil for deep frying (enough so oil is 2 inches deep)
Dice mango into chunks. Place mango and pineapple ring in blender and puree until smooth. In a medium bowl, combine 4 ounces of cream cheese and fruit puree. With the mixer on high speed, beat until thoroughly combined. Add desired amount of chili sauce; mix to combine. Chill.
Rinse and pat dry shrimp. Pour flour in a deep bowl and season with salt and a few twist of ground pepper. In a separate deep bowl, combine remaining 2 ounces cream cheese, eggs, and lemon zest. Mix until incorporated. In a third deep bowl mix together Panko crumbs and coconut.
Toss shrimp in flour; shaking off excess, dip in egg, then lightly press and cover entire shrimps in coconut mixture; set aside on large platter.
In a deep saucepan, heat 2 inches of oil to 350 degrees. Fry shrimp, 4 to 5 at a time, for 30 seconds to one minute or until golden brown. Place on a paper towel-lined plate and immediately sprinkle with sea salt to taste. Serve warm with chili mango cream.
Serves 6.

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