Side Pannel
Carroll O'connor's Shrimp Coconut
Carroll O'connor's Shrimp Coconut
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 24 md Shrimp
- 1 lb Dry shredded coconut
- 3 Eggs
- 1 c Flour
- Milk
- Salt & pepper to taste
- 1 qt Peanut oil
- ORANGE SAUCE
- 8 oz Orange marmalade
- 1/4 c Dry sherry
- 2 tb Horseradish
- 2 ds Tabasco
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.
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.
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