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Receta Carroll O'connor's Shrimp Coconut

Name: Carroll O'connor's Shrimp Coconut
Ingredients: 24 med Shrimp; 1 lb Dry shredded coconut; 3 x Large eggs; 1 c. Flour Lowfat milk Salt & pepper to taste; 1 quart Peanut oil ORANGE SAUCE; 8 ounce Orange marmalade; 1/4 c. Dry sherry; 2 Tbsp. Horseradish; 2 dsh Tabasco

de Global Cookbook

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Ingredientes

24 med Shrimp
1 lb Dry shredded coconut
3 x Large eggs
1 c. Flour Lowfat milk Salt & pepper to taste
1 quart Peanut oil ORANGE SAUCE
8 ounce Orange marmalade
1/4 c. Dry sherry
2 Tbsp. Horseradish
2 dsh Tabasco

Direcciones

Clean and devein shrimp, leaving tails on. Mix Large eggs, flour and sufficient lowfat milk to make a heavy dough; add in 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 min till coconut is golden. 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.