Outback Steakhouse Coconut Shrimp & Dipping Sauce



S

SSMNITA

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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.

http://www.e-cookbooks.net/recipes/outshrim.htm

* 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

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