Coconut Shrimp

As seen on 6 Eyewitness News at Noon, May 21, 2001

Coconut Shrimp

12 shrimp (size U 15 or U 12) peeled and de veined
18 shrimp (size U 16 or U 20) peeled and de veined
75 % Peanut oil and 25% butter

Batter Ingredients:
1 cup of shredded coconut
1 egg
1 cup flour
1 cup half and half
1/2 tbs each salt and pepper

Mix all ingredients together until smooth and dip shrimp into the batter, then fry. Oil should be deep enough to cover shrimp when ready to fry. Make certain the oil and butter are hot before frying.

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