Outback Steakhouse Coconut Shrimp

Course : Shrimp
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1 1/2 pound large raw shrimp
1/2 Cup all-purpose flour
1/2 Cup cornstarch
1 tablespoons salt
1/2 tablespoons white pepper
2 tablespoons vegetable oil
1 Cup ice water
1 cup oil for deep frying
2 Cup short shredded coconut
1/2 Cup orange marmalade
1/4 Cup Grey Poupon country mustard
1/4 Cup honey
4 drops Tabasco sauce or 3 drops

Preparation / Directions:

Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2T oil and 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 and sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.

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