Carroll Oconnors Shrimp Coconut

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Carroll Oconnors Shrimp Coconut Ingredients

24 md Shrimp	1 qt Peanut oil
1 lb Dry shredded coconut	ORANGE SAUCE
3 Eggs	8 oz Orange marmalade
1 c Flour	1/4 c Dry sherry
Milk	2 tb Horseradish
Salt & pepper to taste	2 ds Tabasco

Instructions for Carroll Oconnors Shrimp Coconut

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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Main Ingredient: ShrimpCuisine: Uncategorized