"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Coconut Shrimp Recipe

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This recipe for Coconut Shrimp, by , is from The Best Cookbook Ever - Family and Friend's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ronaye Madell
Added: Wednesday, November 12, 2008


1 1/2 lb. large raw shrimp
1/2 cup all−purpose flour
1/2 cup cornstarch
1 tbsp.. salt
1/2 tbsp. white pepper
2 tbsp. vegetable oil
1 cup ice water
oil for deep frying
2 cups short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 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 2T oil & ice water. Stir to blend

To fry: heat oil to 350 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.
Bake at 300 for 5 minutes to finish cooking of the shrimp.
Serve with sweet & sour sauce or the following sauce:
Combine marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.




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