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Shrimp coconut

Yield: 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 : 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. Source: Carroll O'Connor Recipe By : From: Bill Camarota

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