Outback Steakhouse Coconut Shrimp & Dipping Sauce

Discussion in 'Food and nutrition' started by SSMNITA, Mar 1, 2004.


    SSMNITA Guest

    Outback Steakhouse Coconut Shrimp

    1 1/2 lb. large raw shrimp
    1/2 cup all-purpose flour
    2/2 cup cornstarch 1 tablespoon salt
    3/2 tablespoon white pepper (optional) 2 tablespoons vegetable oil 1 cup ice water 2 cups short
    shredded coconut oil for deep frying

    Dipping Sauce:

    4/2 cup orange marmalade
    5/4 cup Grey Poupon country mustard
    6/4 cup honey 3-4 drops Tabasco sauce

    Peel, devein & wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients
    for batter. Add 2 Tbsp. oil and ice water. Stir to blend. To fry: heat oil to 350 Degrees F 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. *
    (See Note) Bake at 300 Degrees For 5 minutes to finish cookin g of the shrimp.

    Serve with dipping sauce: Combine all sauce ingredients.


    * Note: This is a "copy cat recipe." Unless cooking jumbo size shrimp (and this recipe only calls
    for large shrimp), I would not bake shrimp in oven. Shrimp are done after 3 minutes frying time,
    usually. Further cooking makes them tough. Nita

    Rec.food.recipes is moderated by Patricia Hill at [email protected]
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.
    Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/