Carroll o'connor's shrimp coconut

Yield: 1 Servings

Measure Ingredient
24 mediums Shrimp
1 pounds Dry shredded coconut
3 \N Eggs
1 cup Flour
\N \N Milk
\N \N Salt & pepper to taste
1 quart Peanut oil
8 ounces Orange marmalade
¼ cup Dry sherry
2 tablespoons Horseradish
2 dashes 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.


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