Coconut Shrimp #2

Coconut Shrimp #2 Ingredients

1 1/2 lg Large raw shrimp	Oil for deep frying
1/2 c All-purpose flour	2 c Short shredded coconut
1/2 c Cornstarch	1/2 c Orange marmalade
1 ts Salt	1/4 c Grey Poupon Country Mustard
1/2 ts White pepper	1/4 c Honey
2 tb Vegetable oil	3 3-4 drops Tobasco sauce
1 c Ice water

Instructions for Coconut Shrimp #2

Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix together all dry ingredients for batter. Add 2 tablespoons oil and ice water. Stir to blend. To fry: heat oil to 350 deg in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 deg for 5 minutes to finish cooking of the shrimp. Serve with sweet and sour sauce or the following sauce. Combine marmalade, Grey Poupon mustard, honey and tobasco sauce to taste. Posted to MM-Recipes Digest V3 #285 Date: Thu, 17 Oct 1996 19:11:26 -0400 From: "Gary W. Griffin"

Main Ingredient: ShrimpCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Coconut	Cornstarch	Honey
Mustard	Orange	Salt	Shrimp
Vegetable oil	White Pepper

Appetizers Seafood Copycat Corn Mustard Orange Shrimp

for flavor and categorization

ok

Lilbama
on May 27 2004 10:25PM

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