Coconut Shrimp 1 | lb uncooked peeled deveined medium shrimp (31 to 35), thawed if frozen, tail shells removed | 1 | cup of Bisquick | 1 | egg | 3/4 | cup milk | 1 | cup vegetable oil | 2 1/2 | cups flaked coconut | 1/2 | cup chili sauce | 1/2 | cup apricot preserves | 1. | Pat shrimp dry with paper towels. In medium bowl, mix Bisquick mix, egg and milk. Add shrimp; gently stir to coat well. | 2. | In 10-inch skillet, heat oil over medium heat to 375°F. In shallow dish, place half of the coconut (add remaining coconut after coating half of the shrimp). Cooking in batches, remove shrimp one at a time from batter and coat with coconut; place in oil in a single layer. Cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink (cut 1 shrimp open to check doneness). Drain on paper towels. | | In small bowl, mix chili sauce and apricot preserves. Serve shrimp with sauce for dipping. | High Altitude (3500-6500 ft): Cook shrimp 4 to 5 minutes, turning every minute. | Prep time about 30 minutes 6 660 ©Teddie© This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at Chat_Central_Gateway All rights reserved KENDOC 2005 |