Outback Steakhouse Coconut Shrimp and Sauce

Discussion in 'Food and nutrition' started by Kathleen MacLeo, Mar 2, 2004.

  1. Outback Steakhouse Coconut Shrimp

    1+1/2 lb large raw shrimp
    1/2 cup all-purpose flour
    2/2 cup cornstarch 1 Tbsp salt
    3/2 Tbsp white pepper 2 Tbsp vegetable oil 1 cup ice water oil for deep frying 2 cup short
    shredded coconut
    4/2 cup orange marmalade
    5/4 cup Grey Poupon country mustard
    6/4 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 2T 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 5 minutes to finish cooking of the shrimp.

    Serve with sweet and sour sauce or the following sauce:

    Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.

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