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Coconut Shrimp with Raspberry Cranberry Horseradish Sauce

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Ingredients

  • 1 lb. Coconut
  • 1 lb. Jumbo shrimp, 16-20
  • 1/2 lb. Flour
  • 6 Eggs, cracked and whipped for egg wash
  • 1 jar Robert Rothschild Farm Raspberry Cranberry Horseradish Sauce

  1. Clean and split the backs of the shrimp. Peel, devein and butterfly the shrimp, making sure the shrimp can sit on its own.

  2. First, toss the shrimp in the flour, then the egg wash, and finally the coconut. Deep-fry the shrimp for 2 minutes.

  3. Place the shrimp on a bed of warmed Raspberry Cranberry Horseradish Sauce. Serve hot.

Raspberry Cranberry Horseradish Sauce</a> can be bought online at www.robertrothschild.com

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