Shrimp coconut
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
Directions
24 md Shrimp
1 lb Dry shredded coconut
1 c Flour
: Milk
: Salt & pepper to taste 1 qt Peanut oil
: ORANGE SAUCE:
8 oz Orange marmalade
¼ c Dry sherry
2 tb Horseradish
2 ds Tabasco
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.
Source: Carroll O'Connor
Recipe By :
From: Bill Camarota <gfx4tv@...: Fri, 18 Oct 1996 00:54:05 ~0400 (
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