Outback steakhouse coconut shrimp

Yield: 2 Servings

Measure Ingredient
1 cup Flat beer
1 cup Self-rising flour
2 cups Sweetened coconut flakes; [7 ounce package]
2 tablespoons Sugar
½ teaspoon Salt
12 \N Jumbo shrimp
\N \N Paprika
\N \N Marmalade sauce for dipping
2 teaspoons Stoneground mustard ***
1 teaspoon Prepared horseradish
1 dash Salt
½ cup Orange marmalade

*** Stone-ground mustard with whole-grain mustard seed.

For the batter, use an electric mixer to combine the beer, flour, ½ cup coconut flakes, sugar, and salt in a medium sized bowl. Mix well, then cover and refrigerate at least 1 hour.

Prepare your mamalade sauce by combining all four ingredients in a small bowl. Cover and refrigerate this for at least 1 hour as well.

Prepare the shrimp by deveining and peeling off the shell back to the tail.

Leave the last segment of the shell plus the tailfins as a handle.

When the batter is ready, preheat oil in a deep pot or deep fryer to about 350. Use enough oil to completely cover the shrimp. Pour the remainder of the coconut into a shallow bowl.

Be sure the shrimp is dry before battering. Sprinkle each shrimp lightly with paprika before the next step.

Dip one shrimp at a time into the batter, coating generously. Drop the battered shrimp into the coconut and roll it around so that it is well coated.

Fry 4 shrimp at a time for 2-3 minutes or until the shrimp become golden brown. You may have to flip the shrimp over halfway through cooking time.

Drain on paper towels briefly before serving with marmalade sauce on the side.

Recipe by: Top Secret Resturant Recipes Posted to TNT Recipes Digest, Vol 01, Nr 918 by Susan <tstak@...> on Jan 6, 1998

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