Outback Steakhouse Gold Coast Coconut Shrimp

Ingredients

• 1 cup flat beer
• 1 cup self-rising flour
• 2 cups sweetened coconut flakes (7 ounces)
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 12 jumbo shrimp
• Vegetable oil for frying
• Paprika
• Marmalade Sauce
• 1/2 cup orange marmalade
• 2 teaspoons stone-ground mustard (with whole grain mustard seed)
• 1 teaspoon prepared horseradish
• Dash salt

Directions

1. For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in a medium-size bowl. Mix well, then cover and refrigerate at least one hour.

2. Prepare your marmalade sauce by combining all four ingredients in a small bowl. Cover and refrigerate for at least 1 hour as well.

3. Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell as well as the tailfins as a handle.

4. When the batter is ready, preheat oil in a deep pot or deep fryer to 350 degrees. Use enough oil to completely cover the shrimp. Pour the remainder of the coconut into a shallow bowl.

5. Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step.

6. Dip one shrimp at a time into the batter, coating generously. Drop the battered shrimp into the coconut and roll it around so that it is well coated.

7. Fry four shrimp at a time for 2 to 3 minutes or until the shrimp becomes golden brown. You may have to flip the shrimp over halfway through the cooking time. Drain on paper towels briefly before serving with marmalade sauce on the side.

Submitted 6/13/05.
Source: Top Secret Restaurant Recipes
Submitted By: Joy Bowers
ebowers@matnet.com
Outback Steakhouse Gold Coast Coconut Shrimp