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Shrimp coconut
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| Artist: |
_ |
| Categories: |
Coconut, Fruits, Seafood, Shrimp |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 24
| med | Shrimp | | 1
| lbs | Dry shredded coconut | | 3
| | Eggs | | 1
| cup | Flour |
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Procedures:
| 1 | : milk : salt & pepper to taste 1 qt peanut oil : orange sauce: 8 oz orange marmalade ?c dry sherry 2 tb horseradish 2 ds tabasco | | 2 | clean and devein shrimp, leaving tails on. | | 3 | Mix eggs, flour and enough milk to make a heavy dough; add salt and pepper. | | 4 | Lay out coconut on a tray; dip shrimp into dough, leaving tails clean; roll in coconut and shake off excess. | | 5 | This part can be done ahead and refrigerated. | | 6 | Just before serving, heat oil to 375°F; fry shrimp about 3-4 minutes until coconut is golden brown. | | 7 | Serve on a bed of rice; garnish with orange slices, and serve with orange sauce on the side. | | 8 | Orange sauce: put marmalade through blender; mix with sherry, horseradish and tabasco to make a spicy orange sauce. |
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