Spicy Coconut Island Shrimp

Spicy Coconut Island Shrimp
2 # Jumbo Shrimp (U-10 or U-12) Shelled Butterflied and Deveined, Tails On
1 1/2 cups Packaged Pancake mix
1 cup milk
1/2 cup beaten egg
1 1/2 tsp Curry Powder
1 Tbl Creepin Quag™ Hot Sauce
1 Tbl Olive Oil
3 cups shredded unsweetened coconut
2 cups oil for frying

Procedure:
Mix pancake mix, milk, egg, curry powder, olive oil and Hot Sauce
Dip each shrimp into batter mixture letting excess drip off
Roll each shrimp in the shredded coconut
Add oil to sauté pan on medium high heat, do not let oil get too hot!
Fry in hot oil for 3-4 minutes until golden brown and cooked through.
Serve with Mango Curry Sauce and Raising Cane™ Garlic Relish

Mango Curry Sauce
1 1/2 Tbl Olive Oil
1/2 Tbl Fresh Garlic minced
1 tsp Curry Powder
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 Tbl frozen OJ concentrate
1 Tbl sugar
1 fresh lemon juice only
1 Tbl Mango Puree

Procedure:
Sauté garlic in olive oil. Do Not Burn!
Add 1 tsp curry powder
Put garlic, oil, and curry mixture into food processor and puree.
Blend until smooth
Add rest of ingredients and blend until smooth. For the Garlic Relish See Web Site Here: Our Products

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One Response to “Spicy Coconut Island Shrimp”

  1. Hello there just wondering. Whats the best cure..as in what either a) helps you stand the pain of it or b) helps sustain the pain after taking the hot sauce? Just a fun questioin that I’m curious about..

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