Shrimp coconut

Yield: 4 Servings

Measure Ingredient
3 Eggs

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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