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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!