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Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Outback Steakhouse Coconut Shrimp
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Fishandseafood - Shrimp -  Outback Steakhouse Coconut Shrimp Post by :Monica Category :Learning Kitchen Author :Unknown Date :February 2012 Read :723

Click below to download : Fishandseafood - Shrimp - Outback Steakhouse Coconut Shrimp (Format : PDF)

Fishandseafood - Shrimp - Outback Steakhouse Coconut Shrimp

1 1/2 lb. large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 Tbl. salt
1/2 Tbl. white pepper
2 Tbl. vegetable oil
1 cup ice water
oil for deep frying
2 cups short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
3-4 drops Tabasco sauce


Peel, devein and wash shrimp. Dry well on paper towels. Set aside.

In a bowl, mix all dry ingredients for batter. Add 2Tbl. oil and ice water. Stir to blend.

To fry: heat oil to 350 in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut.

Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 for 5 minutes to finish cooking of the shrimp.

Serve with sweet & sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.
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1 1/2 lb large raw shrimp1/2 c all-purpose flour1/2 c cornstarch1 T salt1/2 T white pepper2 T vegetable oil1 c ice wateroil for deep frying2 c short shredded coconut1/2 c orange marmalade1/4 c Grey Poupon country mustard1/4 c honey3-4 drops Tabasco saucePeel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2 T oil and ice water. Stir to blend. To fry: heat oil to 350 in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip
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