Scuba Steve Recipes

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|@skyblue:**Recipe Name** |Coconut Shrimp|@skyblue:**Submitted by** |Steve Tow|
|@skyblue:**Source** |Web Site|@skyblue:**Source Description** |Reese Gibbs|
|@skyblue:**Base** |Seafood|@skyblue:**Course** |Appetizer|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |10-30 Minutes|
|@skyblue:**Servings** |4|@skyblue:**Ethnicity**|American|

**Ingredients:**
  * 1 Cup(s) (more if needed) flour
  * 2 egg
  * 1 1/2 Pound(s) fresh, peeled, deveined shrimp
  * 1 to tase salt
  * 1 fresh ground to tase black pepper
  * 6 Tablespoon(s) (more if needed) clarified butter
  * 1 1/2 Cup(s) finely grated, fresh coconut 
  * 
**Directions:** \\ Place flour in shallow bowl, place eggs in another, and place coconut in a third bowl. Season shrimp with salt and pepper to taste. Heat butter in frying pan over medium heat (olive may be substituted). Dip each shrimp first in flour, shaking off excess, then in egg, then in coconut.

Pan fry shrimp until firm and golden brown, about 1 minute each side. Drain on paper towels. Serve with lime wedges. Apricot jam mixed with prepared horseradish, salt and lime juice makes a dipping sauce.

**Nutritional Info:** \\ Unknown.

Scuba Steve Recipes

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