<-----googlescript--->

Carroll O'connor's Shrimp Coconut



  • Prep Time: N/A
  • Cooking Time: N/A

Carroll O'connor's Shrimp Coconut

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:33 | 0 comments

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.

Ingredients:

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

Serves:

1 Servings
Flag as inappropriate