Outback Steakhouse's Gold Coast Coconut Shrimp

Ever have the Coconut Shrimp at Outback? Awesome stuff isn't it? Well here's a copycat recipe for it. So by request another recipe using beer.

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Title: Outback Steakhouse's Gold Coast Coconut Shrimp
Categories: seafood, shellfish
Yield: 0 servings

=== MARMALADE SAUCE ===
1/2 c orange marmalade
2 ts stone-ground mustard
= (with whole-grain mustard
-seed)
1 ts prepared horseradish
1 ds salt
=== COCONUT SHRIMP ===
1 c flat beer
1 c all purpose flour
1 ts baking powder
1 ts salt
1/4 ts baking soda
2 c sweetened coconut flakes;
-divided
2 tb sugar
12 jumbo shrimp
Vegetable oil; for frying
Paprika

Marmalade Sauce: In a small bowl, mix all ingredients together. Cover and
place in refrigerator 1 hour at least before serving.

Coconut Shrimp: Clean and devein shrimp, leaving last tail section and
fins for holding. Dry shrimp thoroughly and sprinkle with paprika.

In medium bowl, combine beer, flour, salt, baking powder and soda. Add
sugar and 1/2 cup coconut. Beat at low speed till well mixed.

Put remaining coconut in shallow dish or pie plate. Dip shrimp into
batter, coating completely. Roll shrimp in coconut, pressing firmly to
ensure it is well coated. Place on wax paper-lined tray or plate.
Continue with all shrimp, and refrigerate 20 minutes to set coating.

Heat oil to 350 degrees. Oil should cover shrimp completely, about 2
inches deep in fryer or pan. Fry shrimp a few at a time, turning if
necessary. Drain and serve with Marmalade Sauce.

This recipe yields ?? servings.

Source:
"Classy Clones at http://www.recipegoldmine.com/classyclones.html"
S(Formatted for MC6):
"09-29-2001 by Joe Comiskey - jcomiskey@krypto.net"
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Per Serving (excluding unknown items): 1383 Calories; 49g Fat (31.9%
calories from fat); 23g Protein; 213g Carbohydrate; 15g Dietary Fiber;
128mg Cholesterol; 3821mg Sodium. Exchanges: 2 1/2 Lean Meat; 4 1/2 Fruit;
9 1/2 Fat; 9 Other Carbohydrates.


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Contributor: n/a

Preparation Time: 0:00

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