Outback Coconut Shrimp & Marmalade Sauce
From the 2000 KLO dinner — Surf-n-Turf
Outback Coconut Shrimp & Marmalade Sauce
Marmalade Sauce:
- 1/2 cup orange marmalade
- 2 tsp stone ground mustard
- 1 tsp prepared horseradish (not the sauce)
- dash of salt
Shrimp:
- 1 cup flat beer
- 1 cup self rising flour
- 2 cups sweetened coconut flakes (reserving 1/2 cup separately)
- 2 Tbsp sugar
- 1/2 tsp salt
- 12 jumbo shrimp
- oil for frying
- paprika
Marmalade Sauce: Blend all ingredients well. Cover and refrigerate for at least one hour.
Shrimp: With a mixer combine the first 5 ingredients in a medium sized bowl. Use the 1/2 cup coconut in the batter (the rest is for the covering). Cover and refrigerate for one hour.
Clean shrimp by deveining and peeling off the shell leaving the tail on. Preheat oil in a deep pot or fryer to 350 degrees. Oil must cover shrimp. Pour remainder of the coconut in a shallow dish. Make sure the shrimp is DRY before battering. Sprinkle each shrimp lightly with paprika before dipping. Dip one shrimp at a time into the batter and coat generously. Drop battered shrimp into coconut and roll it around to coat it well. Fry four shrimp at a time for 2 to 3 minutes until golden brown. Turn shrimp while frying to brown evenly. Drain and serve with marmalade sauce.