"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Coconut Shrimp Recipe

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This recipe for Coconut Shrimp, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Monday, May 12, 2008

Category:
Category:

Ingredients:  
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
1-1/2 pound uncooked large shrimp, peeled and deveined with tails attached
3 cups vegetable oil for frying

Directions:
Directions:
In medium bowl, combine egg, 1/2 cup flour, beer, and baking powder. Place 1/4 cup flour and coconut in 2 separate bowls.

Hold shrimp by tail and dredge in flour, shaking off excess flour. Dip in batter; allow excess to drip off. Roll shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Heat oil to 350 F (175 C) in a deep fryer.

Fry shrimp in batches. Cook 2 to 3 minutes or until golden brown, turning once. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Note: Serve Coconut Shrimp with a simple sauce. Mix together 3/4 cup orange marmalade, 1/4 cup Dijon-style mustard, 2 tablespoons prepared horseradish, and 1/4 cup honey.

I got this recipe from www.Chefscatolog.com who got it from Linda at www.allrecipes.com

 

 

 

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