posted by Marlen 11-04-101 12:26 PM
Coconut Shrimp the Outback Steakhouse Way
1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes (7 ounces)
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
oil for frying
paprika
Marmalade dipping sauce:
1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
dash salt
For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in a medium-sized bowl. Mix well, then cover and refrigerate at least 1 hour.
Prepare your marmalade sauce by combining all ingredients in a small bowl. Cover and refrigerate this for at least 1 hour as well.
Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tailfins as a handle.
When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 dgrees. Use enough oil to completely cover the shrimp. Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering. sprinkle each shrimp lightly with paprika before the next step.
Dip one shrimp at a time into the batter, coating gnerously. Drop the batter shrimp into the coconut and roll it around so that it is well coated. Fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. You may have to flip the shrimp over halfway through cooking time. Drain on paper towels briefly before serving with marmalade sauce on the side. Serves 2.
Source: KitchenLink/Copycat Recipe Central