| 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>
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