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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

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