Coconut Shrimp

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8 Servings
Shrimp American
Shrimp Coconut bread crumbs Appetizer cayenne Sea Food American

24 large imp uncooked and (butterflied)
1 cup nstarch
1 teaspoon t
1 teaspoon per
1 teaspoon enne pepper
4 whites
1 cup Panko ad crumbs
2 cups shredded onut
1 cup nge marmalade
2 tablespoons stone ground tard
1 tbsp prepared seradish
1 h of salt
1 Peanut Oil for frying

Pat the shrimp dry, In small bowl, combine cornstarch, salt , pepper and cayenne. In a 2nd bowl, whisk egg whites until foamy, In another bowl place the coconut and bread crumbs together (tip)you may run the coconut and bread crumbs through the magic bullet or blender to make them finer), Coat shrimp with cornstarch and shake off excess. Dip into egg white and then press into coconut to get full coverage. Heat peanut oil or what ever kind that you have, to 350, gently submerge shrimp 6 at a time, fry until golden on each side, Remove to paper towels to drain, For the sauce: Mix marmalade, mustard, horseradish, and salt Dip shrimp and enjoy


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