Shrimp Coconut Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
24 medium: Shrimp,
1 lbs: Dry shredded coconut,
3: Eggs,
1 cup: Flour,
Directions:
: Milk
: Salt & pepper to taste
1 qt Peanut oil
: ORANGE SAUCE:
8 oz Orange marmalade
1/4 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 OConnor
Recipe By :
From: Bill Camarota
Source from luhu.jp
: Salt & pepper to taste
1 qt Peanut oil
: ORANGE SAUCE:
8 oz Orange marmalade
1/4 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 OConnor
Recipe By :
From: Bill Camarota
Source from luhu.jp
Tags
Seafood