Coconut-Battered Shrimp with Orange Marmalade Dipping Sauce


3 cups LouAna Peanut Oil

11/4 cups flour, divided

3 teaspoons salt

3 teaspoons pepper

2 eggs

1/2 cup milk

1 cup shredded coconut

1 pound 15-20 count shrimp, peeled and deveined


Orange Marmalade Dipping Sauce


1/2 cup orange marmalade

1 tablespoon horseradish

2 teaspoons Dijon mustard

2 teaspoons lemon juice

1/4 teaspoon hot sauce

1/4 teaspoon salt


Heat LouAna Peanut Oil to 350°. In a bowl, combine eggs, milk and 1
teaspoon each of salt and pepper and whip until blended. In a separate
bowl, add 1 teaspoon each of salt and black pepper to 1 cup of flour.
Blend together and set aside. Combine remaining 1/4 cup of flour with
coconut and blend together. Season shrimp with a teaspoon each of salt
and black pepper. Dip individual shrimp first in flour, then in
milk-egg wash, and then roll in coconut-flour mixture until coated.
Repeat until all shrimp are battered. Carefully place shrimp in peanut
oil and fry until golden brown. You'll see them float when they're
ready. Serve with Orange Marmalade Dipping Sauce.


Orange Marmalade Dipping Sauce:


Combine all ingredients and mix until thoroughly blended.

Yields: Four appetizer size portions or two entrée size portions.

LouAna® Chef Patrick Mould is the owner of the Louisiana School of
Cooking, the author of Recipes from a Chef. He is also vice-president
of culinary for Barton Springs Grill in Houston, TX. He has appeared
on NBC's Today Show, ABC's Good Morning America, and on hundreds of TV
and radio shows across the United States. For more information and
additional recipes, visit www.louana.com.