| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy, Grains | Seafood | 4 | Servings | |
INGREDIENTS
| 24 | md | Shrimp |
| 1 | lb | Dry shredded coconut |
| 3 | Eggs | |
| 1 | c | Flour |
| Milk | ||
| Salt & pepper to taste | ||
| 1 | qt | Peanut oil |
| 8 | oz | Orange marmalade |
| 1/4 | c | Dry sherry |
| 2 | tb | Horseradish |
| 2 | ds | Tabasco |
INSTRUCTIONS
ORANGE SAUCE 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. Source: Carroll O'Connor Posted to MC-Recipe Digest V1 #250 Date: Fri, 18 Oct 1996 00:54:05 -0400 (EDT) From: Bill Camarota <gfx4tv@acy.digex.net>
A Message from our Provider:
“When God saw you – It was love at first sight”