Carroll o'connor's shrimp coconut
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Carroll o'connor's shrimp coconut
  Shrimp    Coconut    Seafood  
Last updated 6/12/2012 1:12:23 AM. Recipe ID 40331. Report a problem with this recipe.
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      Title: Carroll o'connor's shrimp coconut
 Categories: Seafood
      Yield: 1 Servings
     24 md Shrimp
      1 lb Dry shredded coconut
      3    Eggs
      1 c  Flour
           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
  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.

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Recipe ID 40331 (Apr 03, 2005)

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