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Recipe(tried): Coconut Shrimp with Apricot Sauce

Misc.
Coconut Shrimp with Apricot Sauce

1 1/2 lbs shrimp, cleaned
1 cup blanched whole almonds, ground in food processor
1 7oz bag flaked coconut
1/2 cup all purpose flour
2 eggs beaten lightly
1/4 tsp. salt
vegetable oil for frying

Butterfly shrimp.

Mix almonds, coconut and flour in pie plate. Mix eggs and salt in bowl.

Dip shrimp in egg then in coconut mixture. Repeat.

Fry 5 shrimp at a time. Until light brown. Watch close. Remove to drain on paper towels.

Here is the recipe for the sauce I use.

Apricot sauce
Mix 1/2 cup bottled duck sauce, 1/2 cup apricot jam and 1/2 tsp soy sauce.

Enjoy!!!!


MsgID: 0024238
Shared by: Angie, Tn
In reply to: ISO: Coconut shrimp
Board: Cooking Club at Recipelink.com
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