Saturday, August 25, 2007
A Picnic Celebration
Coconut Shrimp with Orange Marmalade Dipping Sauce
1 lb peeled and deveined shrimp
1/2 c flour
2 eggs, beaten
1 1/2 c shredded coconut (I ran this through the food processor to make it a little finer.)
Dust shrimp with flour. Dip each shrimp in the beaten egg and then dip into the coconut. Fry in small batches in peanut oil heated to 375 degrees.
5 T orange marmalade
1 T Grey Poupoun Harvest Coarse Ground Mustard
1 T Horseradish Sauce
Mix all ingredients and serve with coconut shrimp.
Posted by Katie