Coconut Shrimp
Coconut Shrimp
adapted from Paula Deen and FoodTV
Ingredients:
2 cups shredded sweetened coconut
2 cups bread crumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
Vegetable oil, for frying
adapted from Paula Deen and FoodTV
Ingredients:
2 cups shredded sweetened coconut
2 cups bread crumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
Vegetable oil, for frying
Dipping Sauce:
1/2 cup orange marmalade
1-2 Tablespoons horseraddish
1 to 2 tablespoons dark rum
Directions:
For the Dipping Sauce: heat the marmalade in a small saucepan over low heat. Stir in the horseraddish. Thin with rum as desired.
1 Comments:
At 11:03 PM, Jeff in NC said…
How pronounced was the coconut taste? It looks delish.
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