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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Tender shrimp are nicely coated with crumbs and coconut in this elegant appetizer. The rum and marmalade sauce on the side is a tasty complement.Elaine Bonica, Bethel, Maine Ingredients:
1 egg |
1 tablespoon water |
1 cup panko (japanese) bread crumbs |
1 cup flaked coconut |
1 pound uncooked large shrimp, peeled and deveined |
oil for deep-fat frying |
1 jar (12 ounces) orange marmalade |
1/4 cup rum |
Directions:
1. In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and coconut. Dip shrimp into egg mixture, then roll in crumb mixture.
2. In an electric skillet or deep fryer, heat 1/4 in. of oil to 375°. Fry shrimp, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
3. Meanwhile, in a small saucepan, bring orange marmalade and rum to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with shrimp. Yield: 2 dozen (1-1/3 cups sauce).
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