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Saturday, March 26, 2011

Restaurant Style Coconut Shrimp

Going out to dinner is always something that I look forward to....for many reasons, ONE big reason is...I don't have to cook, but another reason is to eat some of my favorite foods that I don't get to eat at home. I have a lot of favorite restaurants and at those favorite restaurants, I have my favorite foods that I order (I don't stray much from my "Fav" list). On my first visit to the "Outback" I ordered their "Coconut Shrimp" and that was the end of it for me...I was over the top in love with it!! I have tried different recipes for coconut shrimp, trying to mimic this delectable dish but I always came up feeling sad and disappointed...NOT this time. I finally have it figured out...this shrimp is to DIE for!!! Its something I am defiantly making on a "semi- regular" basis...(when I can get shrimp for a killer deal because it runs a little pricey these days)...but its certainly not a recipe that will collect dust or have time to settle to the bottom of the pile. I am super excited that I can now have another one of my favorites just about anytime I want it! Woo HOO!

Restaurant Style Coconut Shrimp
4-5 lbs pre-cooked shrimp, thawed with tails pulled off
2 c. cornstarch
6 egg whites
1/2-1 package shredded coconut
Oil for frying

Heat oil in a frying pan, enough oil so that the shrimp doesn't touch the bottom of the pan. Don't get the oil too hot (in other words, don't turn it on high). If oil is too hot it will cook the shrimp too fast and burn the coconut. Be patient and wait for oil to heat. This can be tested by placing the tip of a wooden spoon in the oil, if the oil bubbles around the spoon...its hot!

In a medium sized bowl combine cornstarch and egg whites. Stir until thoroughly mixed. Place shredded coconut in a shallow dish (such as a pie tin). Place shrimp in batter and stir to coat each piece, afterwards roll each piece of shrimp in coconut until completely covered. Place shrimp in oil one at a time so they don't clump together. Shrimp is already cooked so you are mainly cooking/browning the coconut. Cook until both sides are brown. Place cooked shrimp on a plate covered with a paper towel...this will help absorb some of the oil.
NOW just devour these scrumptious little shrimps...enjoy.

*Dipping sauces: Orange Marmalade is wonderful.....you can buy it at the store. Someday I will learn to make it, but for now...just run out and purchase a bottle. (*wink*)

Julie~

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