Coconut Battered Shrimp

Coconut Battered Shrimp

Ready in 1h

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1 Egg; beaten with
2 tb Water
2 tb Creole mustard
1 c Coconut flakes
6 lg Shrimp; tail on, peeled
2 c Vegetable oil
1 tb Honey
1/4 c Flour

Original recipe makes 2



* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. In a deep fat fryer or heavy sauce pan heat oil until a deep fry thermometer registers 360 degrees. Season shrimp with Bayou Blast. Holding the tail of the shrimp, dredge each shrimp in the flour, shake off the excess and then dip into the egg mixture. Be sure to completely coat the shrimp with the egg mixture. Allow the excess egg to drip off of the shrimp. Then dredge the shrimp into the coconut, pressing the coconut securely onto the shrimp. Place the shrimp into the fryer or heavy saute pan, turning as they begin to brown. Remove shrimp when brown on all sides. Drain on paper towels and place on a serving platter. To make the sauce. in a small bowl mix together the honey and the mustard. Serve with the shrimp. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2217 broadcast 08-16-1996) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - 10-18-1996 Recipe by: Emeril Lagasse

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Calories Per Serving: 1631 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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