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    COCONUT SHRIMP & SAUCE ( OUTBACK'S)

    THIS IS MY MOST ALL TIME FAVORITE RECIPE. EVERYTIME I GO TO OUTBACK, I ALWAYS ORDER THIS.


    List of Ingredients


    • 1 1/2 POUNDS LARGE RAW SHRIMP
    • 1/2 CUP FLOUR
    • 1/2 CUP CORNSTARCH
    • 1 TABLESPOON SALT
    • 1/2 TEASPOON WHITE PEPPER
    • 2 TABLESLPOONS VEGETABLE OIL
    • 1 CUP ICE WATER
    • OIL FOR DEEP FRYING
    • 2 CUPS SHORT SHREDDED COCONUT
    • 1/2 CUP ORANGE MARMALADE
    • 1/4 CUP GREY POUPON COUNTRY MUSTARD
    • 1/4 CUP HONEY
    • 3 TO 4 DROPS OF TABASCO SAUCE


    Instructions


    1. PEEL, DEVEIN AND WASH SHRIMP. DRY WELL ON PAPER TOWELS. SET ASIDE.
    2. IN A BOWL, MIX ALL DRY INGREDIENTS FOR BATTER. ADD 2 TABLESPOONS OIL AND ICE WATER. STIR TO BLEND.
    3. HEAT OIL TO 350 IN DEEP FRYER OR ELECTRIC SKILLET.
    4. SPREAD COCONUT ON A FLAT PAN A LITTLE AT A TIME, ADDING MORE AS NEEDED. DIP SHRIMP IN BATTER, THEN ROLL IN COCONUT.
    5. FRY IN HOT OIL UNTIL LIGHTLY BROWNED, ABOUT 4 MINUTES.
    6. BAKE AT 300 FOR 5 MINUTS TO FINISH COOKING OF THE SHRIMP. SERVE WITH SAUCE.
    7. MIX MARMALADE, GREY POUPON MUSTARD, HONEY AND TABASCO SAUCE TO TASTE.
    8. SOURCE: "INSIDER'S RECIPES"


    Final Comments


    TO DIE FOR!

 

 

 


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