Carroll o'connor's shrimp coconut
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | mediums | Shrimp |
| 1 | pounds | Dry shredded coconut |
| 3 | Eggs | |
| 1 | cup | Flour |
| Milk | ||
| Salt & pepper to taste | ||
| 1 | quart | Peanut oil |
| ORANGE SAUCE | ||
| 8 | ounces | Orange marmalade |
| ¼ | cup | Dry sherry |
| 2 | tablespoons | Horseradish |
| 2 | dashes | Tabasco |
Directions
Clean and devein shrimp, leaving tails on. Mix eggs, flour and enough milk to make a heavy dough; add salt and pepper. Lay out coconut on a tray; dip shrimp into dough, leaving tails clean; roll in coconut and shake off excess. This part can be done ahead and refrigerated. Just before serving, heat oil to 375 ; fry shrimp about 3-4 minutes until coconut is golden brown. Serve on a bed of rice; garnish with orange slices, and serve with orange sauce on the side.
ORANGE SAUCE: Put marmalade through blender; mix with sherry, horseradish and tabasco to make a spicy orange sauce.
File
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