"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Coconut Shrimp Recipe

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This recipe for Coconut Shrimp, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Monday, April 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 pounds jumbo shrimp, cleaned
1 C. blanched whole almonds, ground in food processor
1 7 oz. bag flaked coconut
1/2 C. all purpose flour
2 eggs, lightly beaten
1/4 tsp. salt
vegetable oil, for frying
apricot sauce (see below)

Directions:
Directions:
Shell and clean and butterfly shrimp. Mix ground almonds, coconut and flour in pie plate. Mix eggs and salt in separate bowl. Dip shrimp in egg, then in coconut mixture. Repeat. Fry shrimp, remove to paper towling to drain. Repeat until all shrimp are fried and serve with the apricot sauce.

Apricot Sauce: Mix 1/2 C. bottled duck sauce, 1/2 C. apricot jam and 1/2 tsp. soy sauce in small bowl.

Personal Notes:
Personal Notes:
Fabulous!

 

 

 

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