Outback style Coconut Shrimp with Outback style Remoulade sauce
Cheryl's Corner Recipe and Photo
24 Large shrimp, uncooked and (butterflied)* cup cornstarch* tsp salt* tsp pepper* tsp cayenne pepper 4 egg whites2 * cups shredded coconut* cup orange marmalade 2 tbsp stone ground mustard1 tbsp prepared horseradish Dash of salt 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, 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, or should I say stick a fork in it its done!(tip) if you have magic bullet place crumbs and coconut, blend.