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Paul House
Carroll O’connor’s Shrimp Coconut
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CATEGORY
CUISINE
TAG
YIELD
Seafood, Eggs, Dairy, Grains
Seafood
1
Servings
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
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”
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