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Coconut Shrimp I
January 26, 2003

OMG OMG OMG These are SOO good. I cannot believe how well they turned out for me. I do not have a deep fryer, I just used a frying pan. I think the secrets are to make sure and let the battered shrimp chill for the 30 minutes, and to make sure your oil is good and hot. I piled on the coconut and did not have a problem w/the batter sticking. I did add some cayenne and some garlic to the batter, and added the beer slowly until I had the right consistency (used ALMOST all of it the recipe called for and I'm sure it would have been fine with all of it). These are just like the Outback's coconut shrimp. I can't wait to make dinner with the coconut shrimp and the Aussie chicken on this site. Awesome! Thank you thank you thank you.

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