Carroll Oconnors Shrimp Coconut

Try this Carroll Oconnors Shrimp Coconut recipe, or contribute your own. "Orange" and "Seafood" are two of the tags cooks chose for Carroll Oconnors Shrimp Coconut.

Cuisine: AmericanMain Ingredient: Shrimp

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Ingredients

Ready in 1 hours
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Original recipe makes 1 Servings

3 Eggs

2 tbHorseradish

2 dsTabasco

ORANGE SAUCE

1 cFlour

1 lbDry shredded coconut

24 mdShrimp

milk

1/4 cDry sherry

1 qtPeanut oil

Salt and pepper to taste

8 ozOrange marmalade

Carroll Oconnors Shrimp Coconut Preparation

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