Name: Carroll O'connor's Shrimp Coconut
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

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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