Coconut Shrimp

Mmmmm .... Coconut Shrimp. For some reason I am craving Coconut Shrimp lately. I don't mean the kind that you buy in the freezer section of the grocery store ... I mean the real deal. Although, I have had some pretty good Coconut Shrimp from the freezer section at Kroger, but the real deal made from home is MUCH better. Here's the best recipe.

Coconut Shrimp

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

1. Peel, devein & wash shrimp. Dry well on paper towels. Set aside.

2. In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend.

To fry:
1. Heat oil to 350 in deep fryer or electric
skillet.

2.Spread coconut on a flat pan a little at a time, adding
more as needed. Dip shrimp in batter, then roll in coconut.

3. Fry in hot oil until lightly browned, about 4 minutes.

4. Bake at 300; 5 minutes to finish cooking of the shrimp.

5. Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.