Recipe(tried): Outback Steakhouse Coconut Shrimp with Marmalade Dipping Sauce (beer batter, serves 2)

COCONUT SHRIMP THE OUTBACK STEAKHOUSE WAY

12 jumbo shrimp
FOR THE BATTER:
1 cup flat beer
1 cup self-rising flour
2 cups (7 ounces) sweetened flaked coconut, divided use
2 tablespoons sugar
1/2 teaspoon salt
FOR THE MARMALADE DIPPING SAUCE:
1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
Dash salt
FOR FRYING:
Paprika
Oil

TO PREPARE THE BATTER:
Use an electric mixer to combine the beer, flour, 1/2 cup coconut, sugar and salt in a medium-sized bowl. Mix well, then cover and refrigerate at least 1 hour.

TO PREPARE THE DIPPING SAUCE:
Combine all ingredients for the dipping in a small bowl. Cover and refrigerate this for at least 1 hour as well.

TO PREPARE THE SHRIMP:
Devein the shrimp and peel off the shell back to the tail. Leave the last segment of the shell plus the tialfins as a handle. Refrigerate until needed.

WHEN READY TO COOK:
Preheat oil in a deep pot or deep fryer to about 350 degrees F. Use enough oil to completely cover the shrimp.

Pour the remainder of the coconut into a shallow bowl.

Be sure the shrimp are dry before battering. Sprinkle ach shrimp lightly with paprika before the next step.

Dip one shrimp at a time into the batter, coating gnerously. Drop the battered shrimp into the coconut and roll it around so that it is well coated.

Fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. You may have to flip the shrimp over halfway through cooking time. Drain on paper towels briefly.

Serve hot with marmalade sauce on the side.

Makes 2 servings