Posted by annie on October 22, 19100 at 10:06:14:
In Reply to: Re: Outback Steakhouse coconut battered shrimp posted by Mary Ann Goode on May 08, 1999 at 09:32:50:
1c flat beer
1c self-rising flour
2c sweetened coconut (reserve 1/2 cup)
1/2t salt
12 jumbo shrimp
oil for frying
paprika
Combine first 5 ingredients with mixer, add 1/2c coconut. Cover, refrig one hour. Clean/devein shrimp, leave tail on. Preheat oil in deep fryer to 350deg. Pour rest of coconut in shallow dish. Sprinkle shrimp with paprika, dip in beer batter and coat generously, then roll in coconut. Fry 2-3 minutes until golden brown, turning to cook evenly. Marmalade: combine 1/2c orange marmarlade, 2t stone ground mustard, 1t prepared horseradish (not the creamy sauce, dash of salt.