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| Carroll O'connor's Shrimp Coconut Recipe |
Category: Seafood
Rating:
N/A
Servings: 1
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Ingredients
24 medium shrimp
1 lb dry shredded coconut
3 eggs
1 cup flour
1 milk
1 salt & pepper to taste
1 quart peanut oil
1 orange sauce
8 oz orange marmalade
1/4 cup dry sherry
2 tablespoon horseradish
2 dash tabasco
Cooking Directions:
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
seafood
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