Outback Steakhouse Gold Coast Coconut Shrimp with Creole Marmalade Sauce

[kaci]

Outback Steakhouse Gold Coast Coconut Shrimp with Creole Marmalade Sauce



Shrimp Batter
1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp

Vegetable oil for frying
Paprika

Creole Marmalade Sauce:
1/2 cup orange marmalade
2 teaspoons stone-ground mustard
1 teaspoon prepared horseradish
Dash salt


Combine the beer, flour, 1/2 cup of coconut flakes, sugar and salt in medium
bowl. Mix well. Cover and refrigerate for at least 1 hour.

Creole Marmalade Sauce: Combine the orange marmalade, mustard, horseradish and salt in a small bowl. Mix thoroughly, cover and refrigerate at least 1 hour.

Peel and devein shrimp, leave on the tail. Preheat the oil in a deep pot of
fryer to 350 degrees F. Make sure you have enough oil to completely cover
the shrimp.

Place the remaining coconut in a shallow bowl. Completely dry the shrimp
before battering to ensure batter sticks to shrimp. Sprinkle shrimp with a
light dusting of paprika.

One at a time, dip the shrimp into the batter coating shrimp thoroughly
while leaving tail uncoated.

Place the battered shrimp into the coconut and lightly roll it around to
completely cover it in coconut.

Deep fry each shrimp for 2 to 3 minutes each or until it reaches a nice
golden brown. Turn shrimp twice to ensure even browining. Drain the shrimp
on a paper towel. Serve with a small bowl of Creole marmalade sauce.

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