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  1. #1
    Deal GURU
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    Default Outback Coconut Shrimp

    Outback Coconut Shrimp

    1 C. flat beer
    1 C. self-rising flour
    2 C. sweetened coconut flakes (1 7-oz. pkg.)
    2 T. sugar
    1/2 t. salt
    12 jumbo shrimp (peeled, deveined...leave on
    tail fins for a 'handle')
    Vegetable oil for frying
    paprika

    In an electric mixer combine beer, flour, a
    half cup of the coconut flakes, sugar and
    salt. Mix well, cover and refrigerate for at
    least an hour. Prepare marmalade sauce
    (recipe below), cover and refrigerate for an
    hour as well. When batter is ready, preheat
    oil to 350?, use enough to completely cover
    shrimp. Pour remaining coconut in a shallow
    bowl. Be sure shrimp are dry before
    battering. Sprinkle each shrimp with paprika
    before next step. Dip shrimp in batter,
    coating well, then drop battered shrimp
    into coconut and roll to coat. Fry shrimp
    four at a time for 2-3 minutes each, or until
    they turn a golden-brown color. You may need
    to flip them halfway. Drain on paper towels
    and serve.

    Marmalade sauce for dipping

    1/2 C. orange marmalade
    2 t. stone-ground mustard (with whole grain
    mustard seed)
    1 t. prepared horseradish
    dash salt

    Combine and chill.
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  2. #2
    Deal GURU
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    Default Coconut Shrimp

    Coconut Shrimp
    Submitted by: Linda Vergura

    Makes 4 servings


    Prep Time: 10 Minutes
    Cook Time: 20 Minutes
    Ready in: 1 Hour

    Average Rating:
    *****
    66 Ratings
    55 Reviews

    " These crispy shrimp are rolled in a coconut beer batter
    before frying. For dipping sauce, I use orange marmalade, mustard and
    horseradish mixed to taste. "

    Ingredients

    1 egg
    1/2 cup all-purpose flour
    2/3 cup beer
    1 1/2 teaspoons baking powder
    1/4 cup all-purpose flour
    2 cups flaked coconut
    24 shrimp
    3 cups oil for frying


    Directions
    1 In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.
    Place 1/4 cup flour and coconut in two separate bowls.
    2 Hold shrimp by tail, and dredge in flour, shaking off excess flour.
    Dip in egg/beer batter; allow excess to drip off. Roll shrimp in
    coconut, and place on a baking sheet lined with wax paper.
    Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175
    degrees C) in a deep-fryer.
    3 Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or
    until golden brown. Using tongs, remove shrimp to paper towels to
    drain. Serve warm with your favorite dipping sauce.

    Makes 6 servings
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