Thursday, April 9, 2009

Outback Steakhouse's Coconut Shrimp

I love this coconut shrimp from Outback Steakhouse. I have been longing to know how it is cooked because my husband loves it too. So I checked the copycat recipe for this and found it out. I would love to make my own. This really makes me drool so it is a perfect appetizer for me. Try it too.

1 1/2 lb large raw shrimp
1/2 cup all−purpose flour
1/2 cup cornstarch
1 Tbl. salt
1/2 Tbl. white pepper
2 Tbl. vegetable oil
1 cup ice water
oil for deep frying
2 cups short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
3−4 drops Tabasco sauce

Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding
more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.
Bake at 300 5 minutes to finish cooking of the shrimp.
Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.


Recipe courtesy from :"Insider's Recipes Master Edition"
Copyright© 2002 VJJE Publishing Co.
All Rights Reserved
compiled and distributed by e-cookbooks.net

1 comment:

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