Paula Deens Coconut Shrimp With Orange Marmalade Dipping Sauce Recipes

COCONUT FRIED SHRIMP WITH DIPPING SAUCE

Steps:

• Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
• In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.
• Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
• In a wide, shallow bowl, toss the coconut and bread crumbs together.
• Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. Serve the shrimp with the dipping sauce.

ORANGE DIPPING SAUCE FOR COCONUT SHRIMP

Steps:

• Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

PAULA DEEN'S COCONUT SHRIMP WITH ORANGE MARMALADE DIPPING SAUCE

Steps:

• In a large bowl, combine coconut and bread crumbs and season with salt and pepper.
• Place flour, eggs, and bread crumb mixture into 3 separate bowls.
• Dredge the shrimp in flour and shake off excess.
• Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess.
• Finally, coat the shrimp thoroughly with the bread crumb mixture.
• Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry.
• In a large Dutch oven, heat several inches of oil to 350 degrees F.
• Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying.
• Drain on paper towels.
• For the Dipping Sauce:
• Heat the marmalade in a small saucepan over low heat and thin with rum as desired.

COCONUT SHRIMP WITH ORANGE MARMALADE

Steps:

• In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs and breadcrumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat oil to 350 °F. Fry the shrimp in batches until golden brown and cooked through. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.
• Make a dipping sauce by heating the marmalade over low heat. Thin with rum as desired.