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Full Episode Fridays: Caribbean Cooking | 3 Caribbean-Inspired Recipes | Homemade Coconut Shrimp
Jun 26, 2026
3 Caribbean-Inspired Recipes - Paula's sharing some Caribbean food recipes, including jerk pork chops with an easy mango chutney recipe and Piña Colada cocktail recipe. Paula’s Home Cooking, Season 4, Episode 9.
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00:00 Intro
1:27 Jerk Pork Chops with Mango Chutney Recipe: https://www.pauladeen.com/recipe/mango-chutney/
7:17 Coconut Shrimp Recipe: https://www.pauladeen.com/recipe/coconut-shrimp-with-orange-marmalade/
11:24 Lime Souffle Recipe: https://www.pauladeen.com/recipe/lime-souffle/
18:36 Piña Colada Recipe: https://www.pauladeen.com/recipe/pina-colada/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hey y'all, I'm Paula Dean,
0:03
and you're in for a tropical treat today
0:06
because this Southern girl is putting her own twist
0:10
on some Caribbean cooking,
0:12
and lucky for us this Bahama mama has a good friend
0:17
that's sharing some of his favorite recipes.
0:20
I'm going to start off with some spicy jerk Pork chops
0:24
that had been smothered in a savory mango chutney,
0:29
and then it's crispy coconut shrimps
0:31
that are truly out of this world delicious.
0:36
And let's not worry about fitting into that swimsuit
0:39
because I'm going to cool things down
0:42
with a lime souffle for dessert
0:45
that has been cooked in a coconut.
0:47
So we'll put the lamb in the coconut
0:49
and serve it all up.
0:52
And last but certainly not least,
0:55
it's a pina colada cocktail
0:57
that's going to help this party get started.
1:00
So stick around y'all cause today is sun and serve
1:04
Caribbean style.
1:06
Today's show I'm so excited about
1:08
because I'm thinking outside the box.
1:12
We're not going to do Southern food today,
1:14
how about we take a trip to the Caribbean,
1:18
just you and me.
1:19
Today I'm going to be cooking up coconut shrimp
1:22
and a lime souffle,
1:25
and last but not least a wonderful jerk pork chop
1:30
with a mango chutney.
1:31
And that's what we're going to start with today,
1:33
and we'll come on over here
1:35
and we'll start with our chutney first.
1:37
I'm going to use like two and a half cups of diced mango.
1:43
Wow it smells good already.
1:45
I've got some vinegar,
1:49
brown sugar,
1:53
ginger,
1:55
minced up real well,
1:58
raisins,
2:00
and a very hot pepper that's going to give us a spice,
2:03
and that's a scotch bonnet.
2:06
And you'll want to be careful
2:07
because this is hot,
2:08
so I'm going to stir this in with a spoon,
2:13
and I've got one clove of minced garlic,
2:17
a little bit of salt,
2:20
and a little bit of pepper.
2:21
And we're going to turn this eye on.
2:27
It'll be ready in no time.
2:30
The colors in that are beautiful.
2:34
Okay.
2:36
Let's move on to our pork chops.
2:38
Now at the restaurant we cut our own pork chops
2:41
because we've just found out
2:42
that it's just so much better.
2:45
So that's what I've done today.
2:47
And this one's tied up
2:48
and I'm just gonna nip this string
2:55
and lay him up here.
2:56
And I'm going to cut these into chops,
2:59
and I'm going to cut mine
3:02
about three quarters of an inch.
3:05
Look at that pretty solid piece of white meat,
3:11
almost no fat on these.
3:14
And you can cut these as thick or thin as you like,
3:19
I guess depending on how you're going to cook them.
3:22
I was on Emerald show the other day with Nimo
3:25
and I was cooking pork chops like this thick.
3:29
And Nimo had some little thin sissy chops,
3:34
but his were delicious.
3:35
Now I'm going to take my pork chops
3:38
and I'm going to sprinkle a little garlic powder
3:42
and have seasoning on them.
3:45
This pork chop seasoning is my recipe
3:49
that I've been doing for quite a few years now,
3:53
and now I'm going to coat it with the jerk.
3:56
Now I've got all spice,
3:58
I've got dried red peppers, paprika,
4:00
brown sugar,
4:01
chavs, tam, ginger, cloves, cinnamon, onion salt,
4:06
nutmeg, and garlic salt.
4:12
And you know,
4:13
I don't know why they call this a jerk seasoning.
4:17
Now you can see I'm putting this on pretty heavy
4:19
because I can't get food too spicy for Michael.
4:26
Now you can increase the ingredients
4:29
and make you up a bottle of this
4:31
so that you don't have to make it fresh every time,
4:35
you can just have it in your cabinets.
4:43
All right, I'm going to give our pan a quick spray,
4:46
so those won't stick.
4:48
And we're going to put these in a 350 degree oven
4:57
until they're cooked throughout,
4:58
and that won't take long
5:02
because there's no bone in this,
5:03
and it's your bone
5:05
that usually requires more cooking
5:08
than just the actual meat.
5:10
So we're going to just throw this in the oven,
5:15
and let it bake until they're done.
5:18
All right let's check on our chutney.
5:21
The colors are beautiful,
5:23
it looks like corn almost doesn't?
5:25
It's so yellow.
5:26
And I'm just standing up here admiring this mango chutney,
5:30
it truly smells out of this world,
5:32
so when I come back,
5:34
when I get through cleaning and y'all come back,
5:36
we're going to make coconut shrimp,
5:38
it's one of my favorites,
5:40
it's out of this world,
5:41
and we're going to taste these jerk chops
5:43
with this mango chutney.
5:45
So I'll see y'all back in a minute.
5:51
I so hope y'all are enjoying the show.
5:53
And if you do.
5:55
Be sure to click like, subscribe and
5:58
notification bell so you'll never miss a video.
6:02
And we'll be right back after the break.
6:08
All right. Let's see how these pork chops look.
6:13
Ooh, they look delicious.
6:18
And our chutney is so nice and thick.
6:23
I love raisins.
6:39
Oh that looks so good.
7:04
The chutney just makes it,
7:05
and you saw how quickly I got that made,
7:08
to me it's so much better than bottle chutney
7:11
that you buy in the grocery stores,
7:13
and it only takes a minute.
7:15
Well, let's move on.
7:16
I do love these little puppies
7:18
and the coconut shrimp,
7:20
and you'll be amazed at how quickly
7:23
you can do these at home,
7:25
and they'll taste every bit as good
7:27
if not better than a restaurant coconut shrimp.
7:31
Now I've got some whole shrimp
7:32
and I'm just going to peel them,
7:35
and I have some peeled here.
7:38
You can just take your shrimp
7:39
and go down the back of it
7:41
with a sharp knife,
7:43
and that'll remove your vein
7:45
of your shrimp at the same time
7:47
it almost butterflies them.
7:49
So we're going to take our shrimp
7:51
dust them in flour,
7:52
and then we're going to dip them in the egg,
7:56
and we're going to add our coconut
8:00
to our breadcrumbs along with a little salt,
8:03
because these are going to be sweet
8:05
and savory at the same time.
8:07
All right now a little black pepper.
8:14
We're just going to mix that up.
8:16
I've got some already done here,
8:19
and I'm just burying them down in that bread crumb
8:23
and coconut.
8:26
And you can do this earlier in the day.
8:29
You can do this part
8:30
and have them on a tray in the refrigerator,
8:32
just waiting for you to put them in that fryer.
8:35
All right. I think we can start frying.
8:38
I like to fry on like 350 to 375,
8:44
and we're just going to drop these in our hot grease.
8:49
And these are not going to take
8:50
but just a minute to cook.
8:55
You don't want to crowd your pan too much,
8:57
but I'm cooking with a big Dutch oven,
9:00
so they'll hold quite a few.
9:04
Now this is one of those foods that,
9:07
you know, I really love as an appetizer,
9:10
but these are so rich
9:13
that it's almost too much for me
9:15
to make a whole meal of just coconut shrimp.
9:19
All right. Now while those are frying there
9:20
they are not going to take but a second,
9:22
but I'm going to come over here
9:23
and I'm going to add just regular orange marmalade
9:29
and some dark rum,
9:32
and I'm just going to heat those two ingredients up,
9:36
and by the time I finish taking out our shrimp,
9:39
our sauce is going to be ready for us.
9:42
Ooh look at that beautiful brown shrimp,
9:46
toasted coconut.
10:00
All right. I'm just going to pile this up
10:04
on that platter,
10:09
and I'm just going to take these around the room
10:12
and pass them out,
10:14
and that way I kind of control how many people eat.
10:23
Okay.
10:25
Our dipping sauce is ready.
10:34
Look how beautiful these look.
10:39
So let's see what we've got.
10:42
Look at the steam pouring off of that.
10:52
I love the marmalade
10:54
with the sweetness of the coconut.
10:56
Believe it or not y'all,
10:57
it's going to get even sweeter,
10:59
because coming up next,
11:01
I'm going to make a lime souffle
11:03
baked in a fresh coconut shell.
11:09
I hope y'all are enjoying the show
11:11
and I want to hear from you.
11:13
Tell me what recipes or videos you'd like to see me
11:15
make by just leaving a short comment below.
11:19
Now, let's get back to the show, y'all.
11:25
This is a mighty hard coconut y'all,
11:29
I hope I'll be able to do something with it.
11:32
I've been waiting all day to make this dish,
11:34
a lime souffle,
11:36
and we're going to bake it in a fresh coconut.
11:39
All right, right here in this pot,
11:41
I've got seven tablespoons of melted butter,
11:44
and to that, I'm going to add sugar,
11:49
and cornstarch,
11:51
and a little flour.
11:53
Now I'm going to make a regular custard
11:55
almost like a banana pudding custard.
11:58
Now in this pot, I have one cup of milk,
12:03
and it's warm.
12:05
This is just before bowling.
12:11
I'm going to add that to it.
12:13
So I'm going to cut that off,
12:15
and I'm going to come over here
12:16
because we're going to temper some egg yolks
12:20
and add back into our hot custard,
12:23
and that's going to make it real, real rich.
12:26
Now for the custard,
12:27
we are going to need four egg yolks,
12:32
and we're going to need six whites.
12:37
I've got two extra eggs,
12:39
and remember to have your eggs at room temperature,
12:42
your whites will beat up beautifully.
12:47
Okay.
12:50
I'm just going to beat these up a little bit.
12:52
Now I'm going to temper this yoke,
12:54
and temper means to heat slowly,
12:57
because if you don't do this,
12:59
if you poured your yolks directly into your custard,
13:03
there's a good chance
13:04
that you might come up with scrambled eggs.
13:08
Oh, they're so pretty and nice and thick.
13:11
I'm going to just add this
13:15
into the custard it goes.
13:19
I'm going to turn that eye back on
13:21
and we're going to cook this for,
13:24
oh, about two minutes.
13:27
This is not complicated at all,
13:29
there's just a couple of things
13:30
that you need to do every time
13:33
so that it won't lump on you,
13:34
like temper your yolks
13:37
and stirring in your dry ingredients all together first.
13:42
All right.
13:44
So now we're going to turn this off
13:46
and we're going to put it aside
13:48
and let it cool.
13:50
All right. We're going to come over here
13:51
and we're going to take our whites.
13:53
(mixer raving)
14:00
All right. I've beat our egg whites
14:01
until they're forming soft peaks.
14:04
Now I'm going to add a pinch of salt
14:07
and a little sugar,
14:08
and I'm going to keep beating them
14:10
until they're really in the form of moraine.
14:13
(mixer raving)
14:24
All right. Look how pretty.
14:25
And I've got some cool custard.
14:28
I want to put in a little lime zest,
14:35
which is going to kind of give us a little tropical flavor.
14:38
It's almost going to taste like a key lime pie's been baked
14:42
in the center of that coconut.
14:43
I'm going to extract the juice from our lime,
14:48
just a tropical feeling it gives me.
14:52
All right.
14:54
Just going to mix those up together.
14:57
The first time I decided
14:58
that I was going to bake a fresh coconut cake,
15:01
I went out to the garage with my coconut and my hammer.
15:04
I would hit it and it would just take off
15:08
and go somewhere else.
15:09
Well, I did that for about an hour
15:11
and I finally won the battle.
15:13
So I kept calling my grandmama and I finally got her
15:16
and she said, "Paula you have to put a coconut
15:19
in a 400 degree oven and bake it,
15:21
and then you take the hammer
15:22
and it'll just crack right open."
15:24
Well, I learned the hard way,
15:30
but most things that we learn the hard way
15:32
we never forget them.
15:34
All right, let's get back to coconuts.
15:38
Well, I've got some coconuts
15:39
that have already been cracked.
15:41
Now to bake off our lime souffles,
15:44
we're going to butter the inside of our coconut shells.
15:51
Real, real simple.
15:53
All right.
15:54
Now I'm going to sprinkle them with sugar
15:56
because believe it or not,
15:58
this coconut's not real sweet.
16:02
Now you've got to get these things to stand up,
16:06
so to ensure that they stand up,
16:08
I've made some rings out of just regular tin foil.
16:17
Then we're just going to put our souffle
16:20
down into our coconut.
16:23
I love serving food out of natural containers
16:28
as often as I can.
16:37
All right.
16:37
The last thing I need to do now
16:41
is take my finger and run them around the edge,
16:48
and you see how that makes a little indention?
16:51
Because that's going to help our souffle rise.
16:54
All right, these are ready to go into the oven,
16:56
I'm going to put them in a preheated 375 degree oven,
17:00
and we're going to let them bake for about 35, 45 minutes
17:03
until they're nice light brown.
17:06
And we're going to put these in,
17:11
and let them do their magic.
17:13
In the meantime though,
17:15
I've got some already ready,
17:17
cause four is not enough.
17:23
Look at those,
17:25
aren't they beautiful?
17:30
Oh, I just love coconut.
17:33
All right. Now I think I'm going to just
17:36
dust it with a little powdered sugar, yum,
17:43
and a little toasted coconut.
17:46
I think I'll just garnish it with a little bit of lime.
17:49
Oh doesn't it look pretty?
17:53
Oh, I don't know where to start.
17:56
I think I'll start right here.
18:04
It's so light.
18:06
I think the only thing holding that to the plate
18:08
is that heavy shell.
18:10
Right. I've got to go away for a couple of seconds,
18:12
but when I come back
18:13
we're going to make a pina colada.
18:18
I so hope y'all are enjoying the show.
18:21
And if you do.
18:23
Be sure to click like, subscribe and
18:26
notification bell so you'll never miss a video.
18:30
And we'll be right back after the break.
18:36
Okay. Now we're going to make a pina colada.
18:39
I really, really like this drink,
18:42
it's one of those drinks
18:43
that almost tastes like a sissy drink,
18:46
which I can drink as long
18:48
as I can't taste the liquor in it,
18:50
but it does have a pretty powerful punch,
18:55
so you have to be careful.
18:57
All right, we're going to start
18:58
by adding some ice cube blender,
19:00
because we want this drink good and cold,
19:02
like a coconut milkshake.
19:05
All right. Now this part depends on how strong you want it,
19:08
maybe a half a cup of rum.
19:11
I don't want everybody getting completely snookered
19:14
so, right now I'm going to pour in coconut milk
19:20
and a little pineapple chunks,
19:23
and then the coconut cream
19:25
which is really gonna give it that wonderful flavor.
19:31
(blender blending)
19:42
That looks and smells delicious.
19:48
This is going to be so good with all of our dishes.
19:55
Oh, it looks like we're in the Caribbean, doesn't it?
20:08
Boy Heidi, I got this one really, really strong.
20:13
If you find that you can't go to the Caribbean,
20:15
but the weather's a little nippy,
20:19
you can bring the Caribbean to you
20:20
with these wonderful dishes.
20:23
The jerk pork chops with that mango chutney
20:25
is out of this world,
20:27
and the coconut shrimp,
20:28
I think those may be the best I've ever eaten.
20:31
And the lime souffle is over the top,
20:35
and of course that pina colada is not bad either.
20:39
Until next time y'all,
20:41
I wish you best dishes
20:43
from my Caribbean meal to yours.
20:47
Hey, y'all, it's Paula Deen.
20:49
Now, if you enjoyed this video, be sure to like it
20:52
and click the subscribe button as well as the notification
20:56
and bell to be alerted when I post a video.
21:00
Love and Best Dishes Y'all.
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