JULY 2009 RECIPE

FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

COCONUT SHRIMP WITH ORANGE MARMALADE SAUCE

SHRIMP:
  • 2 cups shredded sweetened coconut
  • 2 cups bread crumbs
  • salt and pepper to taste
  • 2 cups flour
  • 4 large eggs, beaten
  • 24 large fresh shrimp, peeled and deveined
  • oil for frying

In a large bowl, combine coconut and bread crums and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls.

Dredge the shrimp in the flour and shake off excess. Next, dip the shrimp thoroughly in the egg and tap against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry.

In a large pot or deep fryer, heat several inches of oil to 350º. Fry the shrimp in batches until golden brown and cooked through, about 3-4 minutes per batch. Be careful not to overcrowd the shrimp in the oil while frying. Drain on rack. Serve with marmalade dipping sauce.

ORANGE MARMALADE SAUCE:
  • 1/2 cup orange marmalade
  • 1-2 Tbsp. dark rum, orange juice, or water

Heat the marmalade in a small saucepan over low heat. Thin with rum, juice, or water. Serve with shrimp.

Serves 4-6

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